Vegan Macaroni Salad Recipe

Al dente elbow macaroni is tossed in a delicious homemade dressing. Minced onion and celery add a wonderful crunch while red bell pepper, green peas, and bright orange carrots create a colorful appeal! 

For me, no summer holiday get together is complete without a bowlful of creamy macaroni salad. I often bring this dish to potlucks and parties so that a) everyone can enjoy it and b) I can be certain that I’m going to get that necessary scoop of mac salad on my own plate of summer BBQ food! 

The most important component of this dish is without a doubt the creamy dressing. A while back, we did a vegan mayo taste test. While we did find that when eaten on their own, some of the products do taste quite different from the real deal, I’ve found that when using them in a pasta salad like this, no one even knows the difference! 

This means that when I get to tell plant-based eaters that this traditional macaroni salad is actually a vegan version, they can be thrilled while on the other hand, it tastes just as good to everyone else. On top of its crowd pleasing nature, this mac salad is also incredibly easy and quick to make and I love using the leftovers as a jumping off point for the next day’s lunch or dinner. 

Vegan Macaroni Salad Ingredients

For the Dressing:

• Vegan mayonnaise – Among store bought options, some of my top picks for this mac salad would be Hellman’s Vegan Mayo or Trader Joe’s Vegan Mayo, but you can certainly use whatever brand you like or already have on hand! Or, make homemade vegan mayo if you like. 
• Apple cider vinegar – Adds a tangy flavor that cuts through the rich vegan mayo and just a hint of sweetness. 
• Dried parsley – Adds a fresh and herbal flavor. I like the ease of dried herbs for this dish, but fresh parsley would taste great too. If using fresh, mince it finely and use double the dried amount called for.
• Organic cane sugar – I usually buy organic cane sugar as you can be assured it has gone through a vegan processing method. Raw sugar or coconut sugar works too. 
• Dijon mustard – Not all dijon mustard is vegan. Some brands contain honey or egg products, while others use animal products in filtration and processing. Make sure to check the label. 
• Salt + Black pepper – I’ll include suggested amounts of these ingredients for making the dressing, but taste your mac salad again after it is chilled and add more seasoning if needed. Also, be sure to salt your pasta water! 

For the Salad:

• Cooked elbow macaroni – I like to use elbow noodles as they give off a classic macaroni salad vibe, but other small pasta shapes like shells, rotini, or mini penne would work well too. Make sure to choose a vegan pasta (as some pastas contain egg) and stay away from fresh pasta here as it will not be the right texture for this salad. Use an entire 1 lb box, cooked according to package directions for al dente.
• Diced red bell pepper – In addition to their eye popping bright red hue, I find that red bell peppers have a sweeter taste as compared to green, orange, or yellow–so I prefer them for this salad.
• Minced red onion – Has a punchier flavor than other types of onion, plus, I love the specks of bright purple mixed into the pasta salad! 
• Chopped carrot – Adds superior crunch and color to the salad. Since they are so crunchy, I like to finely dice the carrots a bit smaller than the other vegetables. Or, you can use coarse carrot shreds for a different texture and look. 
• Diced celery – Celery is one of my all time favorite ingredients and is a crucial ingredient to my best vegan macaroni salad. It is naturally savory, flavorful, and has the most refreshingly crisp yet juicy texture. 
• Frozen peas – Add sweetness and brilliant green pop of color! Frozen peas are extremely convenient to use, but if you have canned or fresh peas on hand, go ahead and use those instead. If using canned peas, be sure to rinse them first. 

How to Make Vegan Macaroni Salad

1. Make the dressing. In a small bowl, combine all of the dressing ingredients: vegan mayo, apple cider vinegar, dried parsley, cane sugar, dijon mustard, and salt and black pepper. Whisk until smooth and set aside. 
2. Combine the ingredients. Place the cooked macaroni noodles in a large mixing bowl and add all of the remaining ingredients: diced red bell pepper, minced red onion, chopped carrots, diced celery, and frozen peas.
3. Add the dressing. Pour the prepared dressing over the pasta and veggie mixture. 
4. Toss and chill. Stir until the salad is well mixed and all of the ingredients are evenly coated by the dressing. Cover the bowl with plastic wrap (or transfer into a tupperware container if desired) and refrigerate your vegan macaroni salad for at least 1 hour before serving.
5. Serve! Taste and adjust the seasonings if desired, then enjoy your mac salad chilled as a side dish or quick meal.

Watch Us Make Vegan Macaroni Salad

Chef Tips 

Quickly rinse your macaroni in cold water immediately after draining. You don’t want to cool it down too much, but a quick shot of cold water helps to stop the cooking process so that the texture doesn’t become mushy. It also helps to rinse off any excess starch, which can make the noodles sticky.

For even better flavor, dress your macaroni while it is still slightly warm. Adding the dressing to warm pasta allows the flavors of the dressing to really penetrate the pasta and infuse it with flavor. I recommend adding ⅔ of the dressing to the warm macaroni and then the remaining 1/3  once it cools down.

How to Store 

Refrigerating. This easy vegan macaroni salad is best stored in an airtight container in the fridge for up to 4 days. When you’re ready to eat it, give it a good stir before serving so that the dressing gets redistributed evenly. If the pasta seems to have soaked up a lot of the dressing, you may want to make another batch of the dressing and stir some in to re-moisten it. 

Freezing. You can also freeze leftover macaroni salad, but the texture of the pasta may suffer and the vegetables will likely get mushy as they defrost. If you’d like to give it a try though, just place your mac salad in a freezer-friendly container or zip top freezer bag and freeze for up to 3 months. 

Thawing. Transfer your frozen macaroni salad to the fridge the day before you plan to eat it in order to let it thaw slowly overnight. Once thawed, stir well and add more dressing if needed.