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overhead shot of large mixing bowl full of vegan macaroni salad with red spoon
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4.50 from 6 votes

Macaroni Salad

This easy Vegan Macaroni Salad is loaded with healthy ingredients including lots of fresh crunchy veggies, a creamy dairy-free dressing, and tender elbow pasta. It's oil-free, dairy-free, and completely vegan.
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Course: Sides
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 5 servings
Calories: 255kcal
Author: Terri Edwards

Ingredients

  • 1.5 cups elbow pasta
  • 3/4 cup red bell pepper diced (other colors work great too)
  • 1/2 cup green onion diced (or another type onion)
  • 3/4 celery diced
  • 1/2 cup fresh parsley chopped

Dressing

  • 3/4 cup vegan mayo try my Homemade Mayo in link
  • 1/3 cup pickle relish
  • 2 tablespoons apple cider vinegar or white vinegar
  • 3 tablespoons pure maple syrup
  • 1/8 teaspoon red pepper flakes optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
US Customary - Metric

Instructions

  • Begin by cooking the elbow pasta according to package directions. It’s just a matter of boiling the noodles in water on the stovetop. I do like to add a dash of salt while they are cooking. The cooking time usually suggests 7-10 minutes. For this pasta salad recipe, you’ll want to go for the shorter cook time to make sure they are al dente and not mushy.
  • Once the pasta is finished cooking, drain it by pouring it into a colander and running cold water over the top to stop the cooking process and remove the starchy film.
  • While the pasta is cooking is the perfect time to make the dressing and chop the veggies.
  • To make the dressing, place all of the dressing ingredients into a small mixing bowl and whisk together well then set to the side. One of the ingredients is vegan mayonnaise, and my Homemade Mayo is perfect and only takes about 5-minutes to make.
  • In a large mixing bowl, combine the cooked pasta, diced veggies, and dressing. Mix well, making sure the dressing is covering all of it. Taste and add additional salt, pepper, or seasonings to suit your preferences.
  • It can be served immediately at room temperature, but we really like it after it has chilled in the refrigerator for at least a few hours or even overnight.

Video

Notes

Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful. We have a FAQ section for this recipe in the post above.
  • Pasta- Other great pasta options include bowtie, penne, and spiral.
  • Gluten-free- There are plenty of gluten-free pasta varieties available. Brown rice pasta is a great option.
  • Spiral veggie noodles- Use spiral zucchini or squash noodles to replace the pasta if desired.
  • Meal prep recipe- If you are planning to keep this pasta salad for a few days and eat on it throughout the week, reserve some of the dressing to add just before serving to give it a pop of fresh flavor.
Optional Add-Ins: To me, the recipe is perfect as is, but if you want to spice it up a little more, consider adding my homemade vegan bacon bits or our easy dairy-free cashew parmesan cheese. You could also add in green peas or corn kernels.
Storage: Leftovers are even better because refrigerating them helps the flavors have time to marry up. In an airtight container, leftovers should keep for up to 5-6 days which means this is also a great meal prep recipe to eat throughout the week.
If you are planning to keep it for a few days, reserve some of the dressing to add just before serving to give it a pop of fresh flavor.
 

Nutrition

Serving: 1cup | Calories: 255kcal | Carbohydrates: 41g | Protein: 5.5g | Fat: 3g | Sodium: 305mg | Fiber: 2g | Sugar: 8.3g