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    You are here: Home / Sides / Creamy Vegan Macaroni Salad

    LAST UPDATED: June 18, 2022 • FIRST PUBLISHED: June 18, 2022

    Creamy Vegan Macaroni Salad

    Jump to Recipe Print Recipe
    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.

    Bowl of Vegan Macaroni Salad on stone surface with napkin.

    Macaroni salad can be so good, but it can also be pretty terrible!

    What's good? My family's macaroni salad. My family really knows 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!

    Jump to:
    • Ingredients You'll Need
    • How It's Made
    • Leftovers & Storage
    • More Cool Vegan Summer Salads
    • Creamy Vegan Macaroni Salad

    Ingredients You'll Need

    • Dried elbow macaroni. Feel free to substitute another small pasta shape, such as shells. Use gluten-free pasta if needed.
    • Vegan mayonnaise. Most stores sell vegan mayo this near the regular mayonnaise or in the natural foods section. Look for brands like Vegenaise or Hellman's vegan.
    • White wine vinegar. You can substitute another type of vinegar, such as apple cider or white vinegar if you'd like. The flavor may vary slightly.
    • Sugar. Use organic sugar to keep the dish vegan.
    • Fresh dill.
    • Celery.
    • Red bell pepper.
    • Red onion.
    • Dill pickle relish. I never buy this ingredient, so I make my own by simply mincing up some dill pickles.
    • Fresh chives.
    • Salt & pepper.

    Tip: Feel free to switch up the ingredients and make this vegan macaroni salad your own. Swap out the dill and/or chives for your favorite fresh herbs, try different veggies, or add more veggies!

    How It's Made

    The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

    This is so easy!

    • First, boil your pasta according to the package instructions. 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 below 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.
    Collage showing steps for making Vegan Macaroni Salad.

    Chill your macaroni salad until it's time to serve it. Then dig in!

    Hands holding a serving bowl full of Vegan Macaroni Salad.

    Leftovers & Storage

    Leftover vegan macaroni salad will keep in an airtight container in the refrigerator for about 3 days.

    Bowl of Vegan Macaroni Salad with a wooden spoon in it.

    More Cool Vegan Summer Salads

    • The Best Vegan Pasta Salad
    • Creamy Cucumber Dill Salad
    • Asian Slaw with Sesame Ginger Dressing
    • Dijon & Herb Potato Salad

    Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

    Bowl of Vegan Macaroni Salad with parsley on top.
    5 from 8 votes
    Print

    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.

    Course Side
    Cuisine American
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Servings 8
    Calories 232 kcal
    Author Alissa Saenz

    Ingredients

    • 10 ounces dried elbow macaroni
    • ¾ cup vegan mayonnaise
    • 2 tablespoons white wine vinegar
    • 1 ½ teaspoons organic granulated sugar
    • 2 tablespoons finely chopped fresh dill
    • 1 cup diced celery (about 3 stalks)
    • ½ cup diced red bell pepper (about 1 small pepper)
    • ½ cup diced red onion
    • ¼ cup dill pickle relish
    • 3 tablespoons fresh chives
    • Salt and pepper to taste
    US Customary - Metric

    Instructions

    1. Bring a large pot of salted water to a boil.

    2. Add the macaroni and cook it according to the package directions.

    3. While the pasta cooks, mix the mayonnaise, vinegar, sugar, and dill in a large bowl.

    4. When the pasta is finished cooking, drain it into a colander, then rinse it with cold water and allow it to drain again.

    5. Add the macaroni to the bowl with the mayonnaise mixture, then add the celery, bell pepper, red onion, relish, and chives.

    6. Stir everything together until well mixed and the pasta is coated with the dressing.

    7. Taste-test and season with salt and pepper to taste. Adjust any other seasonings to your liking.

    8. Cover and chill until ready to serve.

    Nutrition Facts
    Creamy Vegan Macaroni Salad
    Amount Per Serving
    Calories 232 Calories from Fat 113
    % Daily Value*
    Fat 12.6g19%
    Saturated Fat 1.3g7%
    Sodium 157mg7%
    Potassium 136mg4%
    Carbohydrates 25.6g9%
    Fiber 1.4g6%
    Sugar 3.9g4%
    Protein 4.1g8%
    Calcium 2mg0%
    Iron 8mg44%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Vegan Blueberry Cake
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Sarah | Well and Full says

      July 25, 2019 at 4:16 pm

      This macaroni salad looks so delicious! I love those classic flavors :)

      Reply
      • Alissa Saenz says

        July 27, 2019 at 4:31 pm

        Thanks Sarah!

        Reply
    2. Sunshine Float says

      July 29, 2019 at 7:42 am

      5 stars
      Oh man! This look so delicious. Saving and pinning this post. I can’t wait to try this. Thank so much for sharing.

      Reply
      • Alissa Saenz says

        August 04, 2019 at 2:25 pm

        Thanks! I hope you enjoy it!

        Reply
    3. Luke Ochsenreither says

      August 08, 2019 at 1:08 pm

      Just made this. Very easy and very good. Even my non-vegan mother enjoys it :)

      Reply
      • Alissa Saenz says

        August 10, 2019 at 4:33 pm

        Awesome! I'm glad you both like it!

        Reply
    4. Sally says

      January 25, 2020 at 6:32 pm

      5 stars
      Love macaroni salad and this recipe allows all vegans to still love their macaroni salad!

      Reply
    5. sheila says

      February 11, 2020 at 11:20 am

      5 stars
      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

      Reply
    6. Megan says

      February 26, 2020 at 2:20 pm

      5 stars
      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!!

      Reply
    7. Katy says

      December 23, 2020 at 10:49 am

      5 stars
      I haven't made this yet but how many does this recipe serve?

      Reply
      • Alissa Saenz says

        December 24, 2020 at 10:27 am

        It serves about 8.

        Reply
    8. Jody says

      April 21, 2021 at 7:22 pm

      5 stars
      This is a great recipe!
      Creamy...but not too creamy!
      I used green onion instead of chives , and
      I didn’t have dill relish so... I used jalapeño relish,
      I also didn’t have any fresh dill on hand, so...
      I used dried! Added a little yellow mustard...probably
      About a teaspoon, and left out the sugar completely...
      Because the relish is sweetened so...it didn’t need
      anymore sugar! Lastly... I added shredded carrots and replaced the white wine vinegar...with red wine vinegar!
      I love how you can play around with this recipe and it turns out awesome! Little tip: take out a separate small bowl to make your sauce, add the relish and vinegar to your mayo...then taste it...maybe it doesn’t need sugar,
      Maybe it needs a little more dill, or a smidge of mustard,
      Perhaps a little more acid! That way you can get it just right before adding it to your pasta and veggies! No fail!
      Cheers 🥂

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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