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    Vegan Macaroni Salad

    Published: August 15, 2020. Last Updated: August 31, 2020 by: Ginny McMeans

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    Jump to Recipe -
    A very close up spoon that's filled with vegan macaroni salad. The bowl of pasta is blurred in the background. Text above on an orange background.
    Two photos one above the other showing a spoonful and bowlful of macaroni salad. Text in the center on orange.
    Two photos one above the other with a bowl of macaroni salad in one a the other salad has just been tossed with no feta yet.
    A close up bite on a spoon of vegan macaroni salad with small chopped veggies.

    Vegan Macaroni Salad is made like a classic Southern style recipe. It's creamy, easy and will only take 15 minutes to make. You'll be reminded of your favorite old fashioned macaroni salad.

    Large angles bowl full of tossed pasta salad with chopped veggies and a creamy dressing. Garnished with parsley.

    It's wonderful how the salads start to come out in warmer weather. Especially the pasta salads.

    They are delicious and can become the main focus of a meal. Great recipes like this Tri-colored Panzanella Pasta Salad or this Cold Asian Noodle Salad that has kale in it.

    Have you ever noticed how kids love pasta salads too? The favorites seem to be macaroni without any ingredients that are too out of the ordinary. One like this old fashioned macaroni salad.

    As with so many recipes no one can tell this recipe is vegan. That is a great bonus. You can be sure even the pickiest kids will happily eat a second or third plate.

    Jump to:
    • 🥘 Ingredients
    • 🔪 How to make macaroni salad
    • 💭 Pasta selection
    • ⏲️ Cooking the noodles
    • 👩🏻‍🍳 A great make-ahead salad
    • 📖 Favorite variation add-ins
    • 🥗 More summer salads
    • 📋 Recipe
    A very close up spoon that's filled with vegan macaroni salad. The bowl of pasta is blurred in the background.

    This creamy vegan macaroni salad is made with an easy homemade dressing. It's filled with the best flavors, and is a 15 minute meal.

    🥘 Ingredients

    • Elbow macaroni is the classic pasta of choice. You can use large or small 'elbows'.
    • Red onion is diced and adds a lot of zing to the recipe.
    • Red bell pepper adds sweetness that is also crunchy.
    • Celery has a contrasting depth for flavor and also has crunch.
    • Carrots add more color and sweetness. Dice them into a matchstick shape and then chop smaller.
    • Peas add a bit of sweetness and contrast so well with the pasta.
    All of the ingredients are shown on a wooden cutting board before the vegetables are prepares.

    🔪 How to make macaroni salad

    The dressing

    Start with making the homemade dressing. In a bowl combine apple cider vinegar, vegan mayo, granulated sugar, dijon mustard, fresh parsley, and salt and pepper. Mix with a spatula until well combined, set aside.

    And the dressing is perfectly creamy without being overwhelmingly heavy.

    You can also use an electric hand mixer for this, but that isn’t necessary to get the right texture. You are absolutely good to mix by hand.

    All of the dressing ingredient are in a bowl waiting to be whisked. Macaroni, vegetables and spices are in bowls behind.

    💭 Pasta selection

    Elbow macaroni is the most commonly used noodle for vegan macaroni salad. It's curved and hollow which gives a better chance of getting the dressing in more places.

    Other small hollowed-out pasta that would work for a macaroni style salad would be ditalini, small shells (conchiglie), the smallest penne you can find, or orecchiette work well too.

    A very closeup photo of prepared veggies with cooked macaroni in the center.

    ⏲️ Cooking the noodles

    Cook the pasta al dente. Follow the manufacturer's directions and don't cook longer. You don't want mushy pasta.

    Cook it with a lot of salt so that the pasta will get a better chance of being seasoned. Once I saw a chef on television pour salt into the palm of their hand and it was at least 3 tablespoons. I don't use that much 🙂

    The sticky starches that release during cooking are a good thing. The dressing will have a better chance to be absorbed by the pasta.

    Also, it may seem too soft to you but don't worry. Pasta firms up again after it sits in the fridge.

    A large bowl full of old fashioned macaroni salad and small chopped veggies waiting to be tossed with the creamy dressing in a bowl that's in the background.

    Above are all of the prepared ingredients in a large bowl - excluding the dressing.

    Now pour on all of the dressing.

    A large bowlful of all ingredients tossed and then the mixed dressing on top waiting to be tossed.

    Use a spatula so that everything can be easily mixed together. The dressing will coat everything.

    Angled bowl with a close up of old fashioned macarroni salad that has just been tossed with a cremy dressing.

    This Macaroni Salad makes an amazing dinner side dish, lunch, and even a snack, which is also great for meal planning.

    It keeps so well in the refrigerator you can make a double batch for the future.

    👩🏻‍🍳 A great make-ahead salad

    You can (and should) make macaroni salad ahead of time. It develops a better flavor when it has time to sit in the fridge for a little bit. It's not necessary but you can even make it a day ahead of time to allow the flavors to blend.

    It also tastes best served icy cold, straight from the fridge!

    This version is actually my go-to favorite! It has a delicious blend of fresh, colorful ingredients such as the celery, red bell peppers, sweet onion and carrot. They all add more flavor and texture to this old fashioned macaroni salad.

    This gives just the right amount of crispness without overpowering the recipe. Plus, fresh parsley and chives (or green onion) add a nice herbaceous note to balance the creamy dressing.

    Leftovers can be properly stored in a container with a lid on top for around 4 days in the fridge.

    Extreme close-up of vegan macaroni salad centered and showing all of the ingredients with it's creamy dressing.

    📖 Favorite variation add-ins

    Try adding:

    • cucumbers
    • pickle juice
    • corn
    • chilis
    • jalapeños
    • different herbs like, cilantro, mint, parsley or simple some Italian herbs
    • capers
    • chopped black olives

    🥗 More summer salads

    • Mediterranean Pasta Salad is a favorite by, well, everyone!
    • If you're looking for a full meal then this Panzanella Salad is for you.
    • Vegan Greek Orzo Salad is different and quick!
    • A great side dish for sandwiches is this Fully Loaded Black Bean and Corn Salad.
    Large angles bowl full of tossed pasta salad with chopped veggies and a creamy dressing. Garnished with parsley.

    If you take a photo of your classic old fashioned macaroni salad I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

    📋 Recipe

    Large angles bowl full of tossed pasta salad with chopped veggies and a creamy dressing. Garnished with parsley.

    Vegan Macaroni Salad

    Ginny McMeans
    Vegan Macaroni Salad is creamy, easy and will only take 15 minutes to make. You'll be reminded of your favorite old fashioned macaroni salad.
    5 from 1 vote
    Print Save Saved
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Salad
    Cuisine Vegan
    Servings 16 Servings
    Calories 210 kcal

    Ingredients
      

    • 16 ounces elbow macaroni
    • ½ cup red onion - finely diced
    • ¾ cup red bell pepper - diced, about ½ bell pepper
    • ½ cup celery - diced, 2 stalks
    • ¾ cup carrot - matchstick shape and chopped
    • ¾ cup frozen peas

    Dressing

    • 1 cup dairy free mayonnaise
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon organic granulated sugar
    • 2 tablespoons Dijon mustard - buy a vegan variety
    • 2 tablespoons fresh parsley - chopped
    • salt and pepper - to taste, start with ½ teaspoon salt and ¼ teaspoon black pepper. You'll probably need more salt

    Instructions
     

    • Boil pasta according to directions on box to al dente.
    • While the pasta is cooking, chop and dice the vegetables and add to a large bowl.
    • When the pasta is done, rinse thoroughly in cold water and then add the same a large bowl.
    • In a small bowl, combine the ingredients for the dressing and mix until smooth.
    • Pour the dressing over the pasta mixture and mix to coat well.
    • Cover and refrigerate at least 1 hour before serving.
    • Store leftovers in the refrigerator. It will keep for about 4 days.

    Notes

    The salad should make about 8 cups when finished. So each serving is based on about ½ cup each.
    If you think everyone will eat about a cup each then the salad will serve 8 and double the calories.

    Nutrition

    Serving: 1ServingCalories: 210kcalCarbohydrates: 25gProtein: 4gFat: 10gSaturated Fat: 1gSodium: 111mgPotassium: 127mgFiber: 2gSugar: 3gVitamin A: 1329IUVitamin C: 13mgCalcium: 13mgIron: 1mg
    Tried this recipe?Let us know how it was!
    Blue graphic snowflake as Vegan in the Freezers logo.

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      Recipe Rating




    1. Bea

      August 21, 2020 at 3:04 pm

      5 stars
      It'sso nice to have a vegan macaroni salad. The dressing is really delicious. I think it might be becasue of the apple cider vinegar. Thanks so much!

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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