Enjoy this vegan macaroni salad just like you remember it! Made with elbow macaroni and filled with carrots, celery, bell pepper, and peas. Tossed together in a garlicky cream sauce for a classic pasta salad. Made in 20 minutes.
If you haven’t already noticed, I’ve been dishing out the summer recipes recently. First, there were these BBQ Jackfruit Sliders. Then I shared my recipe for my Hawaiian Teriyaki Tofu Skewers followed immediately by this Homemade Strawberry Ice Cream. I mean, we could just about have a proper summer potluck here.
But what’s a summer potluck without a good old fashion macaroni salad? Creamy, zesty, and crunchy, this is the ultimate summer comfort food.
Typically macaroni salad is far from vegan. It is usually filled with boiled eggs, hard cheese, and sometimes even chicken. Then, of course, it’s slathered in a mayonnaise-based dressing. This vegan macaroni salad takes a healthier spin on a family recipe, omitting the eggs, dairy, and meat and adding just a touch of vegan mayonnaise for that classic taste.
Let’s take a closer look.
Recommended Ingredients & Equipment
Ingredients & Substitutions
- Elbow Pasta
- Vegetables – I use a combination of carrots, celery, bell pepper, red onions, and frozen peas. You can swap out the vegetables if desired. When swapping out vegetables, aim for subtle-flavored crunchy vegetables like broccoli, cauliflower, or radishes.
- Fresh Parsley
- Vegan Mayonnaise – My favorite brand is Just Mayo. It is shelf-stable and has a similar price point to non-vegan mayonnaise. However, any vegan mayo will do. You can also make homemade vegan mayonnaise.
- Dijon Mustard
- Apple Cider Vinegar – If you don’t have apple cider vinegar, white vinegar or white wine vinegar will also work.
- Garlic
- Spices – You will need salt, pepper, and cayenne. Omit the cayenne if you don’t like spice.
Recommended Equipment
For this recipe, you will basic kitchen utensils, a colander, and a salad bowl. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
Disclosure: This post may contain affiliate links.
How to Make Vegan Macaroni Salad
Step One – Cook the Pasta
To begin, boil the elbow pasta in a large pot of boiling water. Stir in the elbow pasta and cook for 10-12 minutes until the pasta is al dente. Remove it from heat and strain the water through a colander. Rinse it with cold water until the pasta has cooled down.
Pro Tip: If you plan on serving your vegan pasta salad immediately, this is an important step so that you are not serving a warm salad.
Step Two – Chop the Vegetables
While the pasta is cooking, chop the vegetables and parsley. Whisk together the ingredients for the salad dressing and set aside.
Step Three – Assemble the Salad
Once your elbow pasta is cooled, transfer it to a large bowl. Add the chopped vegetables and salad dressing. Toss it all together until the salad dressing completely coats the pasta. Cover the salad and place it in the refrigerator until ready to serve.
Serving and Storing
Serving – This salad should be served chilled. It’s best when it has at least 4 hours to chill before serving. Once you are ready to serve, taste and adjust seasonings.
Storing – Leftover salad can be stored in an airtight container in the refrigerator for up to 4 days.
Tips and Tricks
- Chop your vegetables small. You want to make sure they are the same size or smaller than the elbow pasta so that they do not overwhelm the salad which raw vegetables easily can do.
- Feel free to make adjustments to this salad. You can replace any of the vegetables. Crunchy, subtle-flavored vegetables work best. Consider adding broccoli, radishes, or scallions
- If you don’t have apple cider vinegar, white vinegar or white wine vinegar will also work.
- If you can’t find vegan mayonnaise, you can make homemade vegan mayonnaise.
Frequently Asked Questions
Can this salad be gluten-free?
Why, yes, it can! Gluten-free pasta is now pretty easy to find. If you can’t find gluten-free elbow pasta at your local grocery store, you can always pick some up online.
Can this salad be made in advance?
Again, yes! This salad is actually better the day after you make it. It allows the flavors to sink into the pasta and lets the salad thoroughly chill. This pasta is best 4-48 hours after it’s made. After that, it will continue to last for another 2-3 days. Store leftover salad in an airtight container in the refrigerator.
More Vegan Summer BBQ Recipes
- BBQ “Chicken” Sandwich with Caramelized Onions
- Hawaiian Tofu Skewers
- Grilled Margarita Pizza
- Vegan Potato Salad
- Vegan Strawberry Ice Cream
Classic Vegan Macaroni Salad
Ingredients
- 2 cups elbow macaroni pasta, uncooked
- 1 cup carrots, diced (about 2 small or one large carrot)
- 2 stalks celery, chopped
- 1/2 red bell pepper, seeded and chopped
- 1/3 cup red onion, diced
- 1/2 cup frozen peas, thawed
- 1/4 cup fresh parsley, diced
- 3 tbsp. vegan mayonnaise
- 1 tbsp. Dijon mustard
- 1 tbsp. apple cider vinegar
- 2 cloves garlic, minced
- pinch of cayenne pepper, optional
- salt and pepper, to taste
Instructions
- Heat 2 quarts of water in a large pot over high heat. Once it comes to a boil, add pasta and stir so that it doesn't stick together. Return to a boil and boil for 10-12 minutes, stirring occasionally, until pasta is al dente. Once pasta is done, drain it through a colander and rinse it with cool water until the pasta has cooled down.
- While the pasta cooks, chop and mince all your vegetables. Set aside.
- In a small bowl, combine vegan mayonnaise, mustard, vinegar, garlic, and cayenne. Mix until well blended.
- Once the pasta has cooled, transfer it to a large bowl. Add vegetables and herbs and toss together with dressing until it is thoroughly combined. Season with salt and pepper.
- Serve immediately or store, covered, in the refrigerator until ready to serve.
Notes
- Chop your vegetables small. You want to make sure they are the same size or smaller than the elbow pasta so that they do not overwhelm the salad which raw vegetables easily can do.
- Feel free to make adjustments to this salad. You can replace any of the vegetables. Crunchy, subtle-flavored vegetables work best. Consider adding broccoli, radishes, or scallions
- If you don’t have apple cider vinegar, white vinegar or white wine vinegar will also work.
- If you can’t find vegan mayonnaise, you can make homemade vegan mayonnaise.
- Can this salad be gluten-free? Why, yes, it can! Gluten-free pasta is now pretty easy to find. If you can’t find gluten-free elbow pasta at your local grocery store, you can always pick some up online.
- Can this salad be made in advance?Again, yes! This salad is actually better the day after you make it. It allows the flavors to sink into the pasta and lets the salad thoroughly chill. This pasta is best 4-48 hours after it’s made. After that, it will continue to last for another 2-3 days. Store leftover salad in an airtight container in the refrigerator.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
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