Vegan Macaroni Salad

  • Author: Brita Britnell
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1x


  • 1 pound of macaroni pasta
  • 1 small red bell pepper, diced
  • 2 stalks of celery, diced
  • ⅓ cup of red onion, diced
  • ¼ cup of sweet pickles, diced (optional- they’re not my personal favorite honestly)
  • 3 tablespoon of fresh parsley, finely chopped
  • 2 large carrot, diced
  • 3/4 cup of mayo (use vegan if needed)
  • 2 tablespoons of apple cider vinegar
  • 2 teaspoons of maple syrup
  • 1 ½ tablespoons of dijon mustard
  • Salt and pepper to taste
  • ¼ teaspoon of garlic powder


  1. Start by cooking your pasta according to package directions. Drain and let cool slightly while you chop the veggies.
  2. Make the dressing by whisking together the mayo, apple cider vinegar, maple syrup, dijon mustard, garlic powder, and salt and pepper.
  3. 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.
  4. Serve and enjoy! This can be made ahead or enjoyed right away.

  • Category: Pasta Salad
  • Method: Cooking
  • Cuisine: American

Keywords: pasta salad, vegan pasta salad, potluck side dishes