Super creamy and packed with zippy flavor, this vegan macaroni salad is a must-have at your next cookout! Bonus: this stuff is super easy to make, and it whips up in minutes.
Macaroni salad can be so good, but it can also be pretty terrible!
What’s good? My family’s macaroni salad. My peeps really know their creamy summer salads. (We’re also good with coleslaw and potato salad.) I think our go-to macaroni salad recipe came from grandma. It was always perfectly creamy, and had just the right balance of flavors.
The store-bought stuff was bad. Whenever I’d go to a picnic where they served something from a supermarket I’d be perplexed at how macaroni salad could go so wrong! Soggy, overcooked pasta with way too much dressing that’s way to sweet. Not for me!
Do you agree? If my family’s macaroni salad sounds good to you, then stick with me, because I just made it better. And vegan!
Vegan Macaroni Salad Ingredients
Dressing. Good macaroni salad is all about the dressing, in my opinion. You start with vegan mayo, and add a little something extra — just a tiny bit of sugar, balanced out with some vinegar. Too much of either and your dressing will taste off.
Fresh herbs. I added some fresh dill and chives because they both compliment the zingy flavor of the dressing so nicely.
Pasta. Obviously you’ll need to include this! Preferably elbow macaroni, but you can use another small pasta shape if you prefer.
Veggies. Veggies add texture and flavor to your macaroni salad. Onion is pretty essential, but aside from that you can really play around with your favorites. I went with celery for crunch, dill pickle relish for tang, red bell pepper for a touch of sweetness.
How to Make Vegan Macaroni Salad
This is so easy! First, boil your pasta. Make sure you don’t overcook it (I prefer it al dente), and when it’s done, drain it and rinse it under some cold water.
Now, mix up your dressing. I did the not-so-smart thing in my photo above by mixing mine in a small bowl. Using a large bowl is a better idea, because it allows you to mix everything in the same bowl. Oops!
Add your pasta and veggies to your large bowl, and mix it up!
Taste-test and season your macaroni salad with salt and pepper to taste. You can also make any other adjustments you deem necessary here. Like a creamier salad? Add more mayo. Is the dressing a too sweet for you? Add more vinegar. Too sour? Add more sugar.
Chill your macaroni salad until it’s time to serve it. Then dig in!
Vegan Macaroni Salad Tips & FAQ
- Feel free to switch up the ingredients and make this macaroni salad your own. Swap out the dill and/or chives for your favorite fresh herbs, try different veggies, or add more veggies!
- Can this recipe be made gluten-free? Yes! Just substitute your favorite gluten-free pasta.
- Once made, vegan macaroni salad will keep in the fridge in a sealed container for about 3 days.
- Where can I find vegan mayonnaise? Most supermarkets carry it near the regular mayo, or in the natural foods section. Look for brands like Just Mayo, Vegenaise, or Hellman’s Vegan Mayo.
- Why does the recipe call for organic sugar? Can I just use regular sugar? Most white sugar is processed using animal bones, at least in the United States. Organic sugar is processed differently, so it’s considered vegan.
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Creamy Vegan Macaroni Salad
Super creamy and packed with zippy flavor, this vegan macaroni salad is a must-have at your next cookout! Bonus: this stuff is super easy to make, and it whips up in minutes.
Ingredients
- 10 ounces dried elbow macaroni
- 3/4 cup vegan mayonnaise
- 2 tablespoons white wine vinegar
- 1 1/2 teaspoons organic granulated sugar
- 2 tablespoons finely chopped fresh dill
- 1 cup diced celery (about 3 stalks)
- 1/2 cup diced red bell pepper (about 1 small pepper)
- 1/2 cup diced red onion
- 1/4 cup dill pickle relish
- 3 tablespoons fresh chives
- Salt and pepper to taste
Instructions
Bring a large pot of salted water to a boil.
Add the macaroni and cook it according to the package directions.
While the pasta cooks, mix the mayonnaise, vinegar, sugar, and dill in a large bowl.
When the pasta is finished cooking, drain it into a colander, then rinse it with cold water and allow it to drain again.
Add the macaroni to the bowl with the mayonnaise mixture, then add the celery, bell pepper, red onion, relish, and chives.
Stir everything together until well mixed and the pasta is coated with the dressing.
Taste-test and season with salt and pepper to taste. Adjust any other seasonings to your liking.
Cover and chill until ready to serve.
This macaroni salad looks so delicious! I love those classic flavors :)
Thanks Sarah!
Oh man! This look so delicious. Saving and pinning this post. I can’t wait to try this. Thank so much for sharing.
Thanks! I hope you enjoy it!
Just made this. Very easy and very good. Even my non-vegan mother enjoys it :)
Awesome! I’m glad you both like it!
Love macaroni salad and this recipe allows all vegans to still love their macaroni salad!
LOVED LOVED LOVED this recipe. I played around with your recipe like you suggested. The only thing I did differently was add a little squirt of mustard, because I love that flavor in my salad. This is so delicious. Thanks for sharing
Wow this recipe was really good. Tastes exactly like the real thing.
The only thing I changed was added mustard to the Mayo mixture to make it a bit less sweet, and added some fresh parsley, fresh basil, onion powder, and paprika. So yummy!!