This creamy vegan macaroni salad is perfect for potlucks, cookouts and BBQs. Much like it's traditional counterpart, my macaroni salad has a tangy dairy-free dressing that you'd never guess is vegan.
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If it's summer, that means cook outs, BBQs and picnics! If you're vegan that means veggie burgers, grilled veggies and traditional summer salads like this vegan macaroni salad. And trust me, this macaroni salad is no less creamy and delicious than the one your Grandma used to make.
Reasons You'll Love This Recipe
- This is a great make-ahead recipe. The flavors only get better as it chills in the fridge.
- This vegan macaroni salad can be made in about 15 minutes.
- The saturated fat content of this salad is much lower than your traditional macaroni salad.
- You can easily make this salad gluten-free by using gluten-free pasta.
👨🍳How To Make Vegan Macaroni Salad
- Cook the macaroni according to the package instructions in salted boiling water until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- In a large bowl, whisk together the vegan mayonnaise, vegan yogurt, Dijon mustard, apple cider vinegar, agave syrup, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth and well combined.
- Add the cooked and cooled macaroni to the bowl with the dressing. Toss to coat evenly.
- Fold in the diced celery, red bell pepper, chopped parsley, green onions, and finely chopped dill pickles until well distributed.
- Cover the salad and refrigerate for at least 1 hour to let the flavors meld together. Before serving, taste and adjust seasoning if necessary. You can garnish with extra parsley or green onions if desired.
Top Tip
Make sure that your macaroni is thoroughly rinsed with cold water after cooking and then drained well. This stops the cooking process and prevents your pasta from becoming too mushy. It also and removes any excess starch, which can make the salad overly sticky.
❄️Storage Instructions
Vegan macaroni salad should stay fresh in the fridge for 3-5 days if stored in an airtight container. Before serving, give the salad a good stir to redistribute the dressing and ensure it's well mixed.
I don't recommend freezing this salad, as the dressing tends to separate from the pasta.
🙋Frequently Asked Questions
The pasta can absorb the dressing over time, causing the salad to dry out. To keep your macaroni salad creamy, make sure the pasta is thoroughly cooled before mixing with the dressing and consider adding a bit more dressing just before serving to refresh the texture.
Another reason macaroni salad can lose its creaminess is using light mayo, which has a higher water content and less fat.
To cool pasta down for pasta salad, drain it thoroughly after cooking and then rinse it under cold running water until it is completely cooled. This stops the cooking process and removes excess starch, preventing the pasta from becoming sticky.
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📖 Recipe
Vegan Macaroni Salad
Ingredients
- 8 ounces elbow macaroni (or any pasta shape you prefer)
- ½ cup vegan mayonnaise
- ¼ cup unsweetened plain vegan yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon agave syrup or maple syrup
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- ½ cup diced celery
- ½ cup diced red bell pepper
- ¼ cup chopped fresh parsley
- 2 green onions thinly sliced
- ½ cup finely chopped sweet pickles or sweet relish
Instructions
- Cook the macaroni according to the package instructions in salted boiling water until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- In a large bowl, whisk together the vegan mayonnaise, vegan yogurt, Dijon mustard, apple cider vinegar, agave syrup, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth and well combined.
- Add the cooked and cooled macaroni to the bowl with the dressing. Toss to coat evenly.
- Fold in the diced celery, red bell pepper, chopped parsley, green onions, and finely chopped dill pickles until well distributed.
- Cover the salad and refrigerate for at least 1 hour to let the flavors meld together. Before serving, taste and adjust seasoning if necessary. You can garnish with extra parsley or green onions if desired.
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