4.94 from 29 votes
| 36 Comments
This is the best and easiest Vegan Macaroni Salad. That colour, that flavour, that crunch, that creaminess, that macaroni yumminess, that's what I call a delicious pasta salad! My Easy Vegan Macaroni Salad is super-easy to make with just 10 ingredients and takes less than 20 minutes to prepare. It is the perfect side dish for your BBQ, picnic, or potluck!
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There are three keys to making the best vegan macaroni salad:
- Chop those veggies small! To make sure that each bite has a mix of flavours and texture, I like to finely chop all the veggies. This makes every bite equally delicious (no large random chunks of celery)!
- Don't use too much mayo. I love vegan mayonnaise, but the worst is when a macaroni salad is dripping in way too much of the stuff. I use about half the amount of mayo as a traditional recipe, which is the perfect amount to get creamy noodles, while still keeping the dish light and fresh tasting.
- Sweet gherkins. The final touch of flavour in this macaroni salad is using sweet gherkins and a splash of the gherkin juice. This adds the perfect amount of tang and sweetness that takes this macaroni salad to the next level without adding any sugar.
Now that you know the secrets you can make the best vegan macaroni salad ever! This pasta salad can also be made gluten-free (just use gluten-free pasta noodles), and can be made oil-free too (see the recipe notes).
Now on to making this delicious side dish!
To Make Easy Vegan Macaroni Salad:
Bring a large pot of water to a boil and cook the macaroni according to the package directions. Drain and rinse well with cold water.
In a large bowl mix together the vegan mayonnaise, apple cider vinegar, sweet gherkin juice, dijon mustard, and garlic powder. (I like to mix the dressing directly in the salad bowl to save dirtying an extra dish, but if you are preparing this recipe ahead of time then you might want to mix it in a separate small bowl, see notes).
Add the cooled macaroni noodles along with the red bell pepper, celery, red onion, and gherkins. Toss well to combine. Garnish with black pepper and parsley if desired. Serve fresh.
I love this easy vegan macaroni salad as a side dish along with my vegan seitan steaks, seitan burgers, or crispy breaded tofu steaks.
Common Questions:
Can Vegan Macaroni Salad be made ahead of time?
Yes, although the dressing can get absorbed by the pasta if it rests for a while, so for the creamiest noodles prepare the dressing separately, then toss with the pasta and vegetables up to an hour before serving.
Can I freeze Vegan Macaroni Salad?
Yes, you can. Freezing is best if you just freeze the dressing and then thaw the dressing when ready and make the noodles fresh, then blend. If the salad has already been tossed/blended and you wish to freeze it, freeze in an air-tight container and it should last for up to 4 months if stored properly. When thawing, do so in your refrigerator. Do not thaw on the counter/at room temperature or in the microwave.
Bon appetegan!
Sam Turnbull.
4.94 from 29 votes
(click stars to vote)
Easy Vegan Macaroni Salad
10 ingredients and 20 minutes to make, this pasta salad is the perfect side dish for any BBQ, picnic, or potluck. Gluten-free and oil-free options.
Prep: 10 minutes mins
Cook: 10 minutes mins
Total: 20 minutes mins
Prep: 10 minutes mins
Cook: 10 minutes mins
Total: 20 minutes mins
Servings: 8
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Ingredients
- 2 cups elbow macaroni,, (gluten-free if preferred)
- ½ cup vegan mayonnaise
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon sweet gherkin juice
- 1 tablespoon dijon mustard
- ½ teaspoon garlic powder
- 1 small red bell pepper, finely chopped
- 1 rib celery, finely chopped
- ¼ of a red onion (¼ cup), finely chopped
- 6 sweet gherkins,, finely chopped
- black pepper and chopped parsley, (optional for garnish)
US Customary - Metric
Instructions
Bring a large pot of water to a boil and cook the macaroni according to the package directions. Drain and rinse well with cold water.
In a large bowl mix together the vegan mayonnaise, apple cider vinegar, sweet gherkin juice, dijon mustard, and garlic powder. (I like to mix the dressing directly in the salad bowl to save dirtying an extra dish, but if you are preparing this recipe ahead of time then you might want to mix it in a separate small bowl, see notes).
Add the cooled macaroni noodles along with the red bell pepper, celery, red onion, and gherkins to the bowl with the dressing. Toss well to combine. Garnish with black pepper and parsley if desired. Serve fresh.(See recipe notes if you plan on making this ahead of time).
Notes
Make-ahead tips: The dressing can get absorbed by the pasta if it rests for a while, so for the creamiest noodles prepare the dressing separately, then toss with the pasta and vegetables up to an hour before serving.
Vegan Mayonnaise:for a lower fat or oil-free version, sub the mayonnaise for ½ cup plain plant-based yogurt or ½ cup of my vegan sour cream recipe from Fuss-Free Vegan(page 207).
Egg flavor:traditional macaroni salad often contains hard-boiled eggs. While I don't miss this flavour in this macaroni salad, if you would like to add it, simply add a pinch of black salt (also called kala namak)which has an eggy taste.
Nutrition
Serving: 1serving (recipe makes 8 servings) | Calories: 247kcal | Carbohydrates: 33g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 222mg | Potassium: 146mg | Fiber: 2g | Sugar: 5g | Vitamin A: 631IU | Vitamin C: 20mg | Calcium: 21mg | Iron: 1mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Insta and let the world see just how amazing plant-based creations can be!
Author: Sam Turnbull
Cuisine: American
Course: Pasta, Salad, Side Dish
Author: Sam Turnbull
Cuisine: American
Course: Pasta, Salad, Side Dish
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Reader Interactions
Comments
Elaine Lindley says
Love!Love, love, love!!
I don't know what else to say.
LUV!!!!
(With a little THANK YOU tossed in as a side)
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Patricia G says
Happy to share a few pasta salad pointers I learned from my mother years ago - use baby shell pasta instead of elbow macaroni - it stays on the fork better (and looks prettier). For salad that has been made ahead and has absorbed most of the dressing, it can be "freshened up" with the addition of 1/2 cup or so of hot water. It makes it creamy again without the need for more mayo.Reply
Jess @ IDTLC Support says
Terrific, thanks for sharing your tips!
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Stefanie says
It's "Macaroni Salad" though.....not "Baby Shell Pasta Salad"? Perfect as it is!
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Patricia Giannelia says
Not criticizing the perfection, just suggesting some finessing - enjoyment of food includes the visual and mouth feel....
Maggie says
I discovered this recipe 3 weeks ago. I have made it 8 times already. I have had to buy another jar of sweet pickles. My family loves it and so do my coworkers. Your recipe will be my go to for potlucks now. Thanks so much for creating something so delicious.Reply
Jess @ IDTLC Support says
That's wonderful!
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Susan Severance says
this looks so good! my only question is would changing it to dill pickles instead of sweet change it too much? I detest sweet pickles, even in things. I think I might try it with my favorite dill pickles.
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Jess @ IDTLC Support says
I bet it would be delicious!
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Rehoboth says
Wonderful recipeReply
Karen Ackerman says
I thoroughly enjoy your recipes. I messed up and asked you the following question under "comments" while viewing your salad dressing recipe---I did make your Vegan Macaroni Salad tonight---I made the entire recipe---I should have halved it. It is incredible. I simply would appreciate knowing how long this will last in the refrigerator. I am sure you did mention that time frame,but I did not see it. Please respond. I would appreciate it and thank you.
See AlsoVegan Macaroni Salad (No Mayo)Reply
Sam Turnbull says
It will keep for about 4 days.
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Patricia Giannelia says
Hi;Haven't tried it yet, but it looks amazing. One tip to pass on to everyone - when I make pasta salads, I use baby shells pasta - it looks nice, and stays on the fork easier than the elbow macaroni, in my experience. Larger shells work, too, but the baby ones are the best.
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Candi Mastroianni says
I make both this recipe and your potato salad recipe for every backyard BBQ! Outstanding flavors and textures! It's everyone's favorite and both dishes disappear so fast! Kudos to you, Sam!Reply
Sam Turnbull says
Haha! That's wonderful! So happy you love them Candi!
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Melanie F says
This vegan macaroni salad recipe is amazing and my whole family loved it. It's a keeper! Thank you!Reply
Lovethescents says
This is such a great recipe. Making this for the 3rd week in a row for the children's school lunches. I double the recipe, add other veg too like this week, I don't have celery so I added chopped carrots and cabbage. I also throw in TVP because m children are SO active. Everyone loves it. Thank you!Reply
Yvonne says
Dear Sam,
I would love to try this recipe but I do not have access to gherkins or store bought jarred pickles at the moment. Anything you can suggest I make at home as substitutions please? Many thanks
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Jenny says
Perhaps jalapeño juice from the jar??
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Stefanie says
I just used bread and butter pickles! So yummy!
Pam Waldeck says
Fantastic! My family loved this recipe and we will make it a staple from now on and it goes into the "binder"! Your very creative and smart on your recipes and I appreciate it!
I bought some soy curls and can't wait to get going on your recipes with that 🙂 Hoping you will come up with a burrito with soy curls. BlessingsReply
Sam Turnbull says
Oh I love that idea!! Thank you so much, Pam! Thrilled you're enjoying my recipes so much 🙂
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Des says
Love this! And I never liked macaroni salad before going vegan. I swapped sweet pickles for regular and added a touch of maple syrup the second time i made it but both ways are amazing! 10/10Reply
Sam Turnbull says
So happy you enjoyed!
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Rochelle says
This was so good and easy to put together! I thought the dressing stayed nice without soaking in for a few days in the fridge.Reply
Kate says
OMG so yummy ! Thank you for such a flavourful salad. It was so easy to make. This will definitely be my go to macaroni salad.Reply
Sam Turnbull says
Wonderful!! SO thrilled you loved it, Kate 🙂
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Karen Ackerman says
Maria,
Thank you so much for your timely response. That was kind and professional of you. I assure you I had no intention that you provide me with advice on a "local situation". I attempted to say that I have difficulty finding vegan products in my area; I have, in fact, researched ad nauseam. I was simply asking (based on your expertise in vegan foods) if you might know of any easily obtainable, commonly known vegan pasta brands with which I am not aware---again, based on your expertise. I did not intend for you to supply information on a local situation. The comment on my limited resources is my problem. I was not asking you to solve that issue; rather, if you might know of a commonly known, easily obtainable product (not what area it might be found}.Another example where syntax in the written form does not definitively reflect the true meaning intended vs the verbal intonation. I must end with the fact I thoroughly enjoy your recipes (your vegan mozzarella to name one)Reply
Maria says
Hi Karen, I'm not associated with the website, sorry if that wasn't clear. I'm just another fan of the site!Reply
Dottie says
This was so good and so nostalgic! My mother always put either sweet pickles or sweet relish in her mac salad. YUM!Reply
Sam Turnbull says
Wonderful! So happy you loved it, Dottie 🙂
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jaxs says
This will be my go to for pot luck! And for home. Thank you..Loved it..Reply
Sam Turnbull says
Yay! SO happy to hear that 🙂
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Karen Ackerman says
I do like your recipes;however, I have noted that some are not vegan (based on my understanding of vegan ingredients). I would like to make the "Easy Vegan Macaroni Salad", but macaroni shells are not vegan (egg ingredient making the shells). Please advise. I do ask that if you suggest vegan macaroni brands that may be bought in stores...I no longer live in a large city; rather, it is a podunk area which provides no "special" products. The closest possible city that might have vegan selections is a one hour one way drive. Please respond.
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Maria says
Hi Karen, it's great you're wanting to make sure that your ingredients are vegan. I don't think it's fair to expect a recipe creator to have answers for your local situation though. Sometimes we just have to do our own research to be sure that what we make using recipes meets our personal standards. In my experience, egg ingredients are not used in most pastas but one does definitely have to watch labels as sometimes they are!
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Sam Turnbull says
Hi Karen, I've been vegan for 7 years and have written vegan recipes for about 6 years, so you can trust that my recipes are vegan. 🙂 Most dried pasta is vegan and doesn't contain eggs, just check the ingredients to be sure. (It's always a good idea to check the ingredients of anything you purchase as brands and ingredients of all food can vary). But you don't need to buy any kind of special brand of pasta. Almost all brands will be vegan. Hope that helps!
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4.94 from 29 votes (12 ratings without comment)
