Easy Vegan Macaroni Salad

This is the best and easiest Vegan Macaroni Salad. That colour, that flavour, that crunch, that creaminess, that macaroni yumminess, that's what I call a delicious pasta salad! My Easy Vegan Macaroni Salad is super-easy to make with just 10 ingredients and takes less than 20 minutes to prepare. It is the perfect side dish for your BBQ, picnic, or potluck!

There are three keys to making the best vegan macaroni salad:

1. Chop those veggies small! To make sure that each bite has a mix of flavours and texture, I like to finely chop all the veggies. This makes every bite equally delicious (no large random chunks of celery)!
2. Don't use too much mayo. I love vegan mayonnaise, but the worst is when a macaroni salad is dripping in way too much of the stuff. I use about half the amount of mayo as a traditional recipe, which is the perfect amount to get creamy noodles, while still keeping the dish light and fresh tasting.
3. Sweet gherkins. The final touch of flavour in this macaroni salad is using sweet gherkins and a splash of the gherkin juice. This adds the perfect amount of tang and sweetness that takes this macaroni salad to the next level without adding any sugar.

Now that you know the secrets you can make the best vegan macaroni salad ever! This pasta salad can also be made gluten-free (just use gluten-free pasta noodles), and can be made oil-free too (see the recipe notes).

Now on to making this delicious side dish!

To Make Easy Vegan Macaroni Salad:

Bring a large pot of water to a boil and cook the macaroni according to the package directions. Drain and rinse well with cold water.
In a large bowl mix together the vegan mayonnaise, apple cider vinegar, sweet gherkin juice, dijon mustard, and garlic powder. (I like to mix the dressing directly in the salad bowl to save dirtying an extra dish, but if you are preparing this recipe ahead of time then you might want to mix it in a separate small bowl, see notes).

Add the cooled macaroni noodles along with the red bell pepper, celery, red onion, and gherkins. Toss well to combine. Garnish with black pepper and parsley if desired. Serve fresh.

I love this easy vegan macaroni salad as a side dish along with my vegan seitan steaks, seitan burgers, or crispy breaded tofu steaks.

Common Questions:

Can Vegan Macaroni Salad be made ahead of time?

Yes, although the dressing can get absorbed by the pasta if it rests for a while, so for the creamiest noodles prepare the dressing separately, then toss with the pasta and vegetables up to an hour before serving.

Can I freeze Vegan Macaroni Salad?

Yes, you can. Freezing is best if you just freeze the dressing and then thaw the dressing when ready and make the noodles fresh, then blend. If the salad has already been tossed/blended and you wish to freeze it, freeze in an air-tight container and it should last for up to 4 months if stored properly. When thawing, do so in your refrigerator. Do not thaw on the counter/at room temperature or in the microwave.

Bon appetegan!

Sam Turnbull.

4.95 from 35 votes

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Easy Vegan Macaroni Salad

10 ingredients and 20 minutes to make, this pasta salad is the perfect side dish for any BBQ, picnic, or potluck. Gluten-free and oil-free options.

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 8

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Ingredients

 

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• ▢ 2 cups elbow macaroni,, (gluten-free if preferred)
• ▢ ½ cup vegan mayonnaise
• ▢ 1 ½ tablespoons apple cider vinegar
• ▢ 1 tablespoon sweet gherkin juice
• ▢ 1 tablespoon dijon mustard
• ▢ ½ teaspoon garlic powder
• ▢ 1 small red bell pepper, finely chopped
• ▢ 1 rib celery, finely chopped
• ▢ ¼ of a red onion (¼ cup), finely chopped
• ▢ 6 sweet gherkins,, finely chopped
• ▢ black pepper and chopped parsley, (optional for garnish)

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Instructions

 

OnOff

• Bring a large pot of water to a boil and cook the macaroni according to the package directions. Drain and rinse well with cold water.
• In a large bowl mix together the vegan mayonnaise, apple cider vinegar, sweet gherkin juice, dijon mustard, and garlic powder. (I like to mix the dressing directly in the salad bowl to save dirtying an extra dish, but if you are preparing this recipe ahead of time then you might want to mix it in a separate small bowl, see notes).
  
• Add the cooled macaroni noodles along with the red bell pepper, celery, red onion, and gherkins to the bowl with the dressing. Toss well to combine. Garnish with black pepper and parsley if desired. Serve fresh. (See recipe notes if you plan on making this ahead of time). 
  

Notes

Make-ahead tips: The dressing can get absorbed by the pasta if it rests for a while, so for the creamiest noodles prepare the dressing separately, then toss with the pasta and vegetables up to an hour before serving. 

Vegan Mayonnaise: for a lower fat or oil-free version, sub the mayonnaise for ½ cup plain plant-based yogurt or ½ cup of my vegan sour cream recipe from Fuss-Free Vegan (page 207).

Egg flavor: traditional macaroni salad often contains hard-boiled eggs. While I don't miss this flavour in this macaroni salad, if you would like to add it, simply add a pinch of black salt (also called kala namak) which has an eggy taste.

Nutrition

Serving: 1serving (recipe makes 8 servings) | Calories: 247kcal | Carbohydrates: 33g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 222mg | Potassium: 146mg | Fiber: 2g | Sugar: 5g | Vitamin A: 631IU | Vitamin C: 20mg | Calcium: 21mg | Iron: 1mg

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Author: Sam Turnbull

Cuisine: American

Course: Pasta, Salad, Side Dish