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This Vegan Macaroni Salad is everything a classic should be! It’s creamy, tangy, and packed with crunchy veggies. It comes together in just 25 minutes and tastes even better the next day. The perfect side dish for any cookout, potluck, or summer spread!
Love a good pasta salad? You need to try our Classic Vegan Pasta Salad as well as our Ranch Pasta Salad and our Roasted Veggie Pasta Salad!
Why this is the best vegan macaroni salad!
I wanted to make this a very classic macaroni salad recipe so I kept it simple and only altered the recipe slightly so that it’s a fully vegan version, plant based, and delicious! While macaroni pasta is classic to this recipe, you could obviously use whatever pasta strikes your fancy including a chickpea pasta or any other gluten free variation.
Why You’ll Love This
- Ready in just 25 minutes
- Easy to make ahead so it’s great for parties and potlucks
- Loaded with veggies for extra color and crunch
- The creamy dressing is SO good (and totally dairy-free)
- Easily customizable with whatever veggies you have on hand
- Works with any pasta shape or gluten-free pasta
Ingredients needed
The ingredients for this creamy vegan macaroni salad recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
- Macaroni pasta. really any pasta works well in this recipe but elbow macaroni noodles are the classic base; swap for chickpea pasta or any gluten-free variety.
- Red bell pepper. adds sweetness and color; orange or yellow work too.
- Celery. brings essential crunch; no real swap needed, just leave it out if you don’t have it.
- Red onion. gives a sharp, savory bite; soak in cold water for 5 minutes to mellow the flavor.
- Sweet pickles. optional but add a nice tangy sweetness; dill pickles work if you prefer less sweet.
- Fresh parsley. brightens everything up; fresh is best here, but you can skip if needed.
- Carrots. add color and crunch; pre-shredded carrots save time.
- Green peas. these are optional but I love the bit of sweetness that they add to the salad. I usually thaw frozen peas and use those but canned also works.
- Vegan mayo. the creamy base of the dressing; any store-bought vegan mayo works great. For a high protein version, I’ve also made this with silken tofu by blending it up with a splash of water and then using that in place of the mayo. It’s a little less tangy but still so good!
- Apple cider vinegar. adds tang to balance the richness of the mayo. Red wine vinegar would also work well.
- Maple syrup. a touch of sweetness to round out the dressing; agave works too.
- Dijon mustard. adds depth and a little zip to the dressing.
- Garlic powder. a subtle savory note throughout.
- Salt and pepper. season to taste; don’t skip tasting and adjusting before serving!
- Optional add ins. I’ve made this in the past with fresh dill and green onions in place of the red onion. Both are great additions!
How to Make It
Just a reminder that you can find the FULL easy vegan macaroni salad recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- Cook your pasta according to package directions. Drain and set aside. I don’t mind my pasta salad at room temperature or even a little warm but if you prefer it cold, run the noodles under cold water to cool them down a bit. Place the cooked pasta in a large bowl.
- Make the creamy sauce by combining all of the dressing ingredients in a small bowl or measuring cup: vegan mayonnaise, vinegar, maple syrup, dijon, garlic powder, salt and pepper.
- To the bowl with the pasta, add in the chopped veggies. Pour the dressing over the top and toss to combine. You can enjoy it right away or let it cool in the fridge for a bit. Store leftovers in an airtight container!
Recipe Tips
- Cook your pasta al dente. It will continue to absorb the dressing as it sits, so slightly undercooked is better than mushy.
- Let the pasta cool before tossing. Warm pasta will soak up the dressing too fast and make for a dry salad.
- Make it ahead. This salad is best after chilling for at least 30 minutes — the flavors really come together.
- Add more dressing before serving. If it looks dry after sitting in the fridge, stir in a spoonful of mayo and a splash of vinegar.
- Taste and adjust seasoning. Cold dulls flavors, so always taste again right before serving and add salt as needed.
Frequently Asked Questions
Yes! This salad actually tastes better after it’s had a chance to chill in the fridge for at least 30 minutes. You can make it up to a day in advance.
Hellmann’s Vegan, Just Mayo, and Vegenaise are all great options that taste very close to the real thing.
Absolutely! Chickpeas, white beans, or diced baked tofu would all be great additions.
Up to 4 days in an airtight container.
Vegan Macaroni Salad
Video
Ingredients
- 1 pound macaroni pasta
- 1 small red bell pepper, diced
- ½ cup green peas, I use frozen, thawed
- 2 stalks celery, diced
- ⅓ cup red onion, diced
- ¼ cup sweet pickles, diced (optional- they’re not my personal favorite honestly)
- 3 tablespoon fresh parsley, finely chopped
- 2 large carrot, diced
- ¾ cup of mayo, use vegan if needed
- 2 tablespoons apple cider vinegar
- 2 teaspoons maple syrup
- 1 ½ tablespoons dijon mustard
- ¼ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Start by cooking your pasta according to package directions. Drain and let cool slightly while you chop the veggies.
- Make the dressing by whisking together the mayo, apple cider vinegar, maple syrup, dijon mustard, garlic powder, and salt and pepper.
- In a large bowl, mix together the pasta, bell pepper, celery, red onion, pickles, parsley, and carrots. Pour the dressing over the salad and mix to coat everything in the sauce.
- Serve and enjoy! This can be made ahead or enjoyed right away.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hope to try these recipes.