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.
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.
Table of Contents
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.
- 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.
- Place the macaroni into a large bowl with the chopped veggies and toss until everything is mixed well.
- 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.
- 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.
What To Serve With Vegan Macaroni Salad
This dish pairs excellently with many of my other healthy recipes.
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.
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
Vegan Macaroni Salad
- Prep Time: 10 mins.
- Cook Time: 10 mins.
- Total Time: 20 minutes
- Yield: 12 servings 1x
- Category: Salads & Dressings
- Cuisine: Vegan
- Diet: Vegan
Description
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.
Ingredients
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 teaspoon. salt or to taste
- ½ teaspoon. ground black pepper or to taste
Instructions
- 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.
- Place the macaroni into a large bowl with the chopped veggies and toss until everything is mixed well.
- 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.
- 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.
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.
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
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!!
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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.
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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!
★★★★★
Delicious! Made this with your oven baked beans for Easter and they were both a huge hit. Thanks for the great recipes.
Wow, that’s awesome Nicole! They’re two of my favorite combinations as well:) Blessings.
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Excellent, thanks so much!
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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!!!
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That is so great!
Delicious! I really enjoyed this recipe. Will definitely make it again.
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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!
Rich, creamy, full of crunch and colorful veggies and no mayo! Healthy and delicious.
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Shane! You did it again!!! This is so good! I am going to take it to a grad party in two weeks!
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Awesome! Thanks for letting me know.