This crowd-pleasing Vegan Macaroni Salad Recipe is loaded with colorful veggies and tossed in a classic creamy sauce, and is a perfect quick & easy pasta salad for summer potlucks and parties!
It has been ages since I’ve had macaroni salad and this vegan version did not disappoint in the least! In fact, once you start eating it, you can’t stop!
This is pretty much the ultimate vegan macaroni salad and my new favorite bring along classic side dish for summer potlucks, picnics and BBQ’s.
I love that this recipe can easily be customized and uses lots of fresh ingredients. The dressing is creamy, silky and perfectly seasoned and flavorful.
So without further ado, let’s make something worth eating and repeating!
Creamy Vegan Macaroni Salad Dressing Recipe
First, we’ll start with making the macaroni dressing which uses just 6 ingredients including:
- Vegan Mayo
- Apple cider vinegar
- Pure maple syrup
- Salt & pepper
Feel free to add in a 1/2 – 1 teaspoon of garlic powder and/or 1/2 teaspoon of cayenne powder for another layer of flavor. The dressing whisks up super easy and is lip-smacking good!
- To make the dressing, simply whisk together the ingredients in a small bowl.
The Best Macaroni Salad Add-Ins
I love that macaroni salad is so customizable. You can add in whatever you like to suit your taste or use whatever you have on hand. Some of my favorite add-ins are:
- Red Onion (green onions are great too)
- Red Bell Pepper
- Frozen Peas (they defrost when added)
- Vegan Chedder Cheese
- Fresh Corn off the Cobb
- Coconut Bacon
- Fresh Dill
I only use a handful of these at at time. But you can see there are many ways to customize macaroni salad making it perfect for you!
How To Make Vegan Macaroni Salad
The process of making macaroni salad only requires a few simple steps.
- Start by boiling your elbow macaroni noodles until they are al dente. Quickly drain the noodles and run cool water over them to keep them from cooking any further.
- While the pasta is cooking, prep the produce and whisk together the creamy sauce.
- In a mixing bowl, or pot you cooked the pasta, add the pasta, veggies and dill, pour the creamy sauce overtop and toss to coat. Keep the salad chilled until ready to serve.
What Can I Use As A Mayo Substitute?
Instead of using all mayo, you can use half plain vegan yogurt and half mayo. Or you can try using half vegan sour cream and half mayo. This would also be delicious with a tahini base, using 1/3 cup tahini mixed with 1/3 cup water, adding more water and tahini as needed. But I do love the vegan mayo the best since that is what helps keep this macaroni salad nice and ultra creamy.
Can Macaroni Salad Be Made Ahead?
Yes! This salad is great made ahead and tastes even better the second day, once the flavors have had a chance to blend together. Store the salad in an airtight container in the refrigerator. Make sure to give a good stir before serving.
How Long Will Leftovers Keep?
Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
More Vegan Side Recipes You’ll Love
- Lemony Asparagus Pasta Salad
- Vegan Potato Salad
- Vegan Coleslaw
- Radish Cucumber Salad
- Healthy Baked Beans
- See all vegan side dish recipes on TSV!
If you try this macaroni salad recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
VEGAN MACARONI SALAD
This easy macaroni salad is loaded with veggies and tossed in a delicious creamy sauce, and is a perfect side dish to bring to Summer BBQ’s, parties and more!
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: Serves 12
- Category: Side Dish
- Method: Boil, Mix
- Cuisine: Vegan, American
- 1 lb. elbow pasta
- 1/2 red onion, diced
- 1 red bell pepper, cored and diced
- 1 large carrot (about 1 cup), peeled and diced
- 2 stalks celery (about 1 cup), diced
- 1 1/2 cups frozen peas
- 1/4 cup fresh dill, chopped
- 1 cup vegan mayo
- 1/4 cup apple cider vinegar
- 1 heaping tablespoon dijon
- 1 tablespoon pure maple syrup
- 1/2 teaspoon pepper
- 1/2 teaspoon mineral salt, or to taste
Pasta: Boil your elbow macaroni noodles until they are al dente, according to package directions. Drain the noodles and run them under cool running water to stop them from cooking.
Dressing: In a small bowl, whisk together the ingredients for the creamy sauce.
Assemble: In a large mixing bowl, or pot you cooked the pasta, add the pasta, onion, bell pepper, carrots, celery, peas and dill. Pour the creamy sauce overtop and toss well to coat. Keep the salad chilled until ready to serve.
Store: Leftovers can be kept in the refrigerator for up to 5 – 6 days in a covered container.
I love lots of veggies in my macaroni salad, feel free to adjust the amounts to suit your taste.
Use gluten-free noodles to keep gluten-free.
For variation try these other add-ins mixing and matching to suit your taste:
- Sliced Green Onions
- Diced Radish
- Fresh Corn off the Cobb
- Coconut bacon
- 1/2 – 1 teaspoon garlic powder
- 1/2 teaspoon cayenne powder