Vegan Macaroni Salad
A refreshing vegan macaroni salad that will cool you off during the hot summer months. Each vegetable gives the salad a crispy texture and vibrant color. It’ll be a hit at any pool party!
Summer is full of fun get-togethers and good eating, from pool parties to picnics to family cookouts. And no summer party is complete without a delicious pasta salad. This vegan macaroni salad will surely win the hearts of any party guest!
The pasta uses fresh, crisp veggies to balance textures and flavors. With a hint of bell pepper and pickle relish, the salad has a nice savory flavor that makes it simply addictive. Pair this vegan pasta salad with this vegan pulled pork sandwich for the perfect summer party meal.
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Key Ingredient Notes
- Elbow Macaroni: gluten-free pasta can be used. Other short pasta types also work, but stick with dry pasta instead of fresh.
- Red Bell Pepper: Other bell pepper colors can be used.
- Red Onion: For those who don’t like raw onions, skip it in this recipe or use onion powder.
- Celery: adds flavor and texture
- Sweet pickle relish: adds extra flavor and balances the acidity of the dish.
- Vegan Mayonnaise: I used Vegenaise but use any brand of vegan mayonnaise you prefer.
- Dijon Mustard: dried mustard works as a substitute.
How to Make Vegan Macaroni Salad
- Bring a pot of salted water to a boil. Cook the macaroni al dente according to the packaging.
- Drain the pasta and rinse under cold water.
- Add the macaroni to a bowl with the red bell pepper, onion, relish, celery, vegan mayo and mustard. Season to taste with salt and black pepper and toss to combine.
- Cover and refrigerate for up to 24 hours before serving.
Storage Suggestions
Macaroni salad actually tastes better the next day, so it is a great side dish to make ahead of time. Leave it in the fridge for up to 4 days in an airtight container.
It is best not to freeze the macaroni salad.
FAQS
Can I use something other than mayonnaise?
If mayonnaise isn’t your thing, feel free to cut it with plain, unsweetened vegan yogurt or vegan sour cream. It’s best not to use only vegan yogurt or sour cream as their flavors could be a bit overwhelming. Mixing them with vegan mayonnaise is a great way to keep the salad creamy without being overwhelming.
What other vegetables can I use?
There are many different ways to switch up the vegan macaroni salad. Crunchy, fresh vegetables will taste best. Some other vegetables that taste good in this recipe are peas, carrots and cucumbers.
Other Summer Party Favorites
- Vegan Sloppy Joes
- Vegan Chili Dog
- Vegan Tempeh Bacon Sandwich
- Vegan Southern Potato Salad
- Instant Pot Collard Greens
Vegan Macaroni Salad
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- 1 pound (453 g) elbow macaroni
- 1 medium red bell pepper, stemmed, seeded and diced
- ½ large red onion, finely diced
- 1 rib celery, diced
- 4 tablespoons sweet pickle relish
- 1 cup (220 g) vegan mayonnaise, I used Vegenaise
- 1 tablespoon dijon mustard
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Cook the macaroni in a pot of salted water according to package directions for al dente. Drain the pasta and rinse under cold running water to stop the cooking and remove some extra starch.1 pound (453 g) elbow macaroni
- Add the macaroni to a bowl with the red bell pepper, onion, relish, celery, vegan mayo and mustard. Season to taste with salt and black pepper and toss to combine.1 medium red bell pepper ,½ large red onion ,4 tablespoons sweet pickle relish ,1 cup (220 g) vegan mayonnaise ,1 tablespoon dijon mustard ,Salt ,Ground black pepper ,1 rib celery
- Cover and refrigerate for up to 24 hours before serving.
Notes
- Before serving the salad at an outdoor event, place it in an airtight container or freezer bag and transport it in a cooler. Always keep it stored in the cooler.
- Adapted from Al Roker’s Hassle-free Holiday Cookbook.