• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Shane & Simple

  • Recipes
  • Main Dishes
  • Side Dishes
  • About
    • Subscribe
    • Contact
    • Work With Me
  • ebooks
    • Meal Planner
    • 5 Day Kickstart
    • 5 Day Kickstart (printable version)
menu icon
go to homepage
  • about
  • recipes
  • blog
  • subscribe
  • contact
  • Connect

    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • about
    • recipes
    • blog
    • subscribe
    • contact
  • Connect

    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Vegan Salads

    The Best Vegan Macaroni Salad

    Jump to Recipe·Print Recipe

    The BEST Vegan Macaroni Salad is so easy to make and ready in less than 30 minutes. A classic side dish loaded with crunchy colorful veggies, covered in a rich and creamy dressing, and a guaranteed crowd pleaser. The best cold pasta salad for a summer barbecue, cookout, and any gathering with family and friends.

    vegan macaroni salad is glass bowl

    I LOVE macaroni salad! And, growing up it was always one of my favorite potluck dishes. But, the original classic recipes are almost always filled with dairy and lots of mayo. Not to mention feeling like a big grease ball after every helping. Bye-bye bathing suit.

    But, that was then and this is now. This is not just some crappy vegan version of classic macaroni salad. Personally, I think it’s the best macaroni salad you will ever make. It’s also oil-free, mayo-free, and healthy! The creamy sauce is made with my Cashew Mayo poured over delicious macaroni noodles and colorful crunchy vegetables. Super simple

    This classic vegan macaroni salad is sure to be your new go-to side dish for any summer BBQ, cookout, or picnic. It’s the perfect side for veggie burgers and sure to be a winner at any gathering. And, no one will ever know it’s vegan or healthy.

    Are you ready to make the perfect pasta salad? Let’s do this! Oh, I suggest you make a double batch. Trust me, you’re gonna need it.

    vegan pasta salad in glass bowl with spoon.

    Table of Contents

    • Main Ingredients
    • How To Make Vegan Macaroni Salad
    • Recipe Notes & Tips
    • How Long Does This Keep
    • What To Serve With Vegan Macaroni Salad
    • Vegan Macaroni Salad

    Main Ingredients

    You’ll be amazed at the simplicity and flavor of this easy macaroni salad. You can use whole-grain or gluten-free elbow macaroni in this recipe. Once cooked it’s combined it’s tossed with a decadent dressing with crunchy veggies. Perfection.

    • Pasta: you can use gluten-free pasta noodles or whole-grain elbow macaroni.
    • Onion: any onion will work in this recipe. But, I prefer chopped red onions.
    • Celery: celery is a good way to add something green but also some amazing crunch.
    • Bell Peppers: I like using both red bell pepper and green bell pepper.
    • Frozen Peas: frozen are a great addition for flavor and just much simpler than fresh peas.
    • Cashew Mayo: there’s a link to my recipe down below in the recipe card. This is the base of the dressing. It’s made with soaked cashews and simple whole foods ingredients you probably already have in your pantry.
    • Vinegar: feel free to use white vinegar or apple cider vinegar but don’t leave it out. It’s what adds that briny flavor you love in classic macaroni salad.
    • Maple Syrup: the perfect healthy sweetener to keep this whole and healthy. It also offsets the bitterness and of the vinegar and mustard.
    • Mustard: great for adding that tangy flavor we all have come to love. I prefer Dijon mustard but yellow mustard will work if that’s what you have. Don’t make a special trip local grocery store for mustard. We trying to keep things easy and accessible.
    • Salt & Black Pepper: season to taste but don’t go overboard. It’s a good thing to taste as you go.

    How To Make Vegan Macaroni Salad

    This is sure to be one of your favorite pasta salad recipes. It’s is so simple to make and ready in less than 30 minutes following a few basic steps.

    1. Bring a large pot of water to a boil, add the macaroni, and cook pasta according to the package directions for al dente texture. Transfer the macaroni to a colander, drain, and rinse under cold water.
    2. Place the macaroni into a large bowl with the chopped veggies and toss until everything is mixed well.
    3. In a small bowl, combine the Cashew Mayo, vinegar, maple syrup, mustard, salt, and pepper. Whisk until everything mixed together and it’s smooth and creamy. Pour it into the onion, celery, green pepper, red pepper, and macaroni and toss until well combined.
    4. Cover and chill in the fridge for at least 2 hours, but overnight is best. You can enjoy this immediately if you like, but it’s best once it’s had the chance to chill for a bit.

    There you have it! The perfect side dish for all your summer gatherings and picnics. No animal products, olive oil, or anything else that shouldn’t be in your pasta salad.

    Recipe Notes & Tips

    • Sprinkle with some fresh herbs like parsley or fresh dill
    • Some great toppings to try are black olives, my vegan bacon bits, extra peas, or fresh spring onions
    • Try adding some chopped dill pickles
    • Let it sit overnight for maximum flavor

    How Long Does This Keep

    • You can store this vegan pasta salad in an airtight container for up to a week in the fridge.
    Macaroni salad in wooden bowl.

    What To Serve With Vegan Macaroni Salad

    This dish pairs excellently with many of my other healthy recipes.

    • Easy BBQ Baked Beans
    • Best Vegan BBQ Sandwich
    • Vegan Pulled Pork Sandwich
    • Vegan Carrot Hot Dogs

    You are going to love this easy vegan macaroni salad recipe. It’s…

    • whole food, plant-based
    • creamy
    • tangy and sweet
    • healthy
    • & SO delicious!

    If you’re looking for more summer salad ideas be sure and check out my Vegan Potato Salad, Three Bean Salad, and Cucumber Tomato Salad.

    Vegan pasta salad in wooden bowl.

    Did you make this recipe or looking for some new recipes? Please be sure to leave a comment and star rating below and let me know your thoughts. Your feedback is helpful. If you’re wanting to start a plant-based diet or just exploring be sure and check out my E-book, The 5 Day Plant-Based Kickstart!

    It’s full of healthy recipes to get you going.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Vegan Macaroni Salad

    ★★★★★

    5 from 14 reviews

    Print Recipe

    The BEST Vegan Macaroni Salad is so easy to make and ready in less than 30 minutes. It’s loaded with crunchy veggies, a rich and creamy dressing, and is sure to please any crowd. The best cold pasta salad for summer picnics, cookouts, and gatherings.

    • Total Time: 20 minutes
    • Yield: 12 servings 1x

    Ingredients

    Scale

    For The Salad

    • (1) 16-ounce box of gluten-free pasta noodles or whole-grain elbow macaroni (roughly 4 cups uncooked)
    • 1 large red onion, chopped
    • 2 stalks celery, chopped
    • 1 green bell pepper, seeded and chopped
    • 1 red bell pepper, seeded and chopped
    • 1 cup frozen peas

    For The Dressing

    • 1 cup Cashew Mayonnaise
    • ¼ cup distilled white vinegar or apple cider vinegar
    • ⅓ cup maple syrup
    • 2 ½ tablespoon dijon or yellow mustard
    • ½ tsp. salt or to taste
    • ½ tsp. ground black pepper or to taste

    Instructions

    1. Bring a large pot of water to a boil, add the macaroni, and cook pasta according to the package directions for al dente texture. Transfer the macaroni to a colander, drain, and rinse under cold water.
    2. Place the macaroni into a large bowl with the chopped veggies and toss until everything is mixed well.
    3. In a small bowl, combine the Cashew Mayo, vinegar, maple syrup, mustard, salt, and pepper. Whisk until everything mixed together and it’s smooth and creamy. Pour it into the onion, celery, green pepper, red pepper, and macaroni and toss until well combined.
    4. Cover and chill in the fridge for at least 2 hours, but overnight is best. You can enjoy this immediately if you like, but it’s best once it’s had the chance to chill for a bit.

    Equipment

    Gluten Free Macaroni

    Buy Now →

    Spatulas

    Buy Now →

    Mixing Bowls

    Buy Now →

    Notes

    This is perfect as is, but feel free to add any on of these amazing toppings: Vegan Bacon Bits, fresh or dried dill, or smoked paprika.

    If you’re into meal prepping this is an excellent recipe.

    Store this vegan pasta salad in an airtight container in the fridge for up to a week.

    • Author: Shane Martin
    • Prep Time: 10 mins.
    • Cook Time: 10 mins.
    • Category: Salads & Dressings
    • Cuisine: Vegan
    • Diet: Vegan

    Nutrition

    • Serving Size:
    • Calories: 217
    • Sugar: 8.3 g
    • Sodium: 176.2 mg
    • Fat: 5.7 g
    • Carbohydrates: 35 g
    • Fiber: 2.2 g
    • Protein: 6.6 g
    • Cholesterol: 0 mg

    Keywords: vegan macaroni salad, vegan macaroni sald no mayo, vegan pea pasta salad, easy vegan macaroni salad

    THANKS SO MUCH FOR YOUR SUPPORT!

    Donations and tips are more than welcome and help to keep this site running.
    CLICK here to donate and show your support!

    « 17 Vegan 4th Of July Recipes
    The Best Classic Vegan Potato Salad (Oil-Free) »

    Reader Interactions

    Comments

    1. Sandy N

      August 28, 2022 at 1:55 am

      Though I’ve been cooking (and occasionally baking) in a WFPB way for several years, I only found you and your web site a few months ago. What a find! Your recipes are great! I made this salad and it was absolutely delicious. I made your mayo and wow — yummy. My very carnivorous husband also loved the salad. What a compliment!
      Just for the record, I added more veggies (yellow pepper, grape tomatoes, spring onions/scallions) and a few drops of tabasco, and reduced the amount of maple syrup. I didn’t put in peas since I didn’t have them. What a great salad!

      ★★★★★

      Reply
    2. Norah

      July 05, 2022 at 4:11 pm

      We loved it. Looking forward to trying it out on our non-vegan friends/family.

      ★★★★★

      Reply
    3. Susan Sole

      July 02, 2022 at 6:42 am

      Hi Shane. By whole grain pasta do you mean whole wheat pasta or is it something different?s

      Reply
      • Shane Martin

        July 02, 2022 at 9:22 pm

        Whole-wheat mainly, but there are other healthy variations of pasta.

        Reply
    4. Sandy N

      June 18, 2022 at 2:41 pm

      Shane, thanks for a delicious recipe. I am so glad I found your web site and its delicious recipes. I made this with your vegan mayo and a few drops of tabasco and it was a big success with my carnivore husband, my guests, and me, too.

      ★★★★★

      Reply
    5. Kris

      June 05, 2022 at 4:29 pm

      We can’t so cashews. What would be a good substitute? Tofu? Sunflower seeds? Almonds? Can’t do any other nuts. Thanks.

      Reply
      • Shane Martin

        June 05, 2022 at 10:59 pm

        Tofu is a good sub. If you type “mayo” in the search bar on the website it will come up. Sunflower seeds are also a good option.

        Reply
    6. Gloria

      March 24, 2022 at 6:03 am

      Shane,
      I love this Macaroni Salad. The only thing different I did is added a diced-up cucumber in it and so good. It is a winner for my Spring and Summer menu.
      Thanks for all your great recipes.

      ★★★★★

      Reply
      • Shane Martin

        March 24, 2022 at 8:15 am

        Thank you so much, Gloria!

        Reply
    7. Shannon

      February 19, 2022 at 12:15 pm

      Made this today and I will say the HARDEST part of making this macaroni salad is WAITING 2-24 hours to eat it!!! I had a scoop before putting it in the fridge and it’s seriously so freaking delicious…that I can’t imagine how amazing it will taste tomorrow! We are pairing this with your BBQ chickpea sweet potato burgers…YUM!

      ★★★★★

      Reply
    8. Andy Muelle

      May 13, 2021 at 5:11 pm

      I love macaroni salad but haven’t found a WFPB option that I really like. Until now!!! This is sooo good and really hits that macaroni salad nail on the head. I used half the amount of onion (dude, that’s a LOT of onion in there!) and only about 1/3 of the maple syrup in the dressing as the mayo also has maple syrup in it, and it was fantastic. So, so good! Anyone, vegan or not, who like macaroni salad will live this one. Brilliant! Thanks Shane!!

      ★★★★★

      Reply
    9. Lisa H

      May 13, 2021 at 3:54 pm

      Hi Shane,
      I love your recipes…I know it’s hard work to create recipes, and truly appreciate you sharing these recipes. I love the macaroni salad and make it regularly.

      ★★★★★

      Reply
    10. Sarah

      April 26, 2021 at 8:42 am

      Hi Shane! I made this recipe yesterday, along with your Cashew Mayo, of course! I love both and will definitely be making them again. I do need a better blender though.

      I used the mustard in the Mayo recipe but did not add more when I made the dressing for the salad. That is all that I changed, and that is only because I am not a huge mustard person. Tastes amazing, and I am glad to have this favorite back in my life; I did not want to use the processed jarred Vegan mayonnaise that the grocery store has. I am glad they exist as an alternative to animal products though, and they do taste good. I am just trying to eat more whole foods instead of processed foods for weight loss at the moment. 🙂 Thank you for all of these amazing recipes; I love your blog. Also planning to make the chickpea curry and the lemon courgette pasta this week! I hope you have a great week!

      ★★★★★

      Reply
    11. Nicole

      April 08, 2021 at 1:06 pm

      Delicious! Made this with your oven baked beans for Easter and they were both a huge hit. Thanks for the great recipes.

      Reply
      • Shane Martin

        April 10, 2021 at 9:10 am

        Wow, that’s awesome Nicole! They’re two of my favorite combinations as well:) Blessings.

        ★★★★★

        Reply
    12. Melanie

      September 22, 2020 at 7:21 pm

      Excellent, thanks so much!

      ★★★★★

      Reply
    13. Teresa Chesley

      August 01, 2020 at 5:07 pm

      OMGosh…..another Shane recipe to add to my fave list!!! This is so delish I can hardly stand it and it’s a good thing it makes A LOT!!! Used 100% whole wheat noodles; didn’t have peas so used fresh zucchini from the garden. I’ve never had much luck with dressings using cashews, but this is perfect and has just the right amount of sweetness from the maple syrup. Thank you again Shane!!!

      ★★★★★

      Reply
      • Shane Martin

        August 02, 2020 at 10:06 pm

        That is so great!

        Reply
    14. Abby S

      July 31, 2020 at 5:23 pm

      Delicious! I really enjoyed this recipe. Will definitely make it again.

      ★★★★★

      Reply
    15. Trish

      July 02, 2020 at 12:15 pm

      Shane, is this recipe sweet in your mind? I’ve found savory recipes using cashews for sauces are a little too sweet. I can eat them but my family tends not to like them.
      Your recipe is on my 4th of July menu but just wanted to get your opinion first.
      Ta!

      Reply
    16. Shane Martin

      July 02, 2020 at 9:01 am

      Rich, creamy, full of crunch and colorful veggies and no mayo! Healthy and delicious.

      ★★★★★

      Reply
    17. Jana

      July 01, 2020 at 5:23 pm

      Shane! You did it again!!! This is so good! I am going to take it to a grad party in two weeks!

      ★★★★★

      Reply
      • Shane Martin

        July 01, 2020 at 5:32 pm

        Awesome! Thanks for letting me know.

        Reply

    Let Me Hear From You! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hey, I’m Shane!

    I share healthy vegan recipes that are practical, affordable, anyone can make and everyone will love!

    About Me →

    SUBSCRIBE

    Footer

    ↑ back to top

    Info

    • About
    • Contact
    • Shop
    • Privacy Policy
    • Disclaimer
    • Content Policy

    Follow

    • Subscribe
    • Facebook
    • Pinterest
    • Instagram

    Recipes

    • All Recipes
    • Recipe Round-Ups
    • Pantry Staple Recipes

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Shane & Simple LLC