Name: Vegan Macaroni Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Vegan
Ingredients: (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; 1 cup Cashew Mayonnaise; 1/4 cup distilled white vinegar or apple cider vinegar; 1/3 cup maple syrup; 2 ½ Tbsp dijon or yellow mustard; 1/2 tsp. salt or to taste; 1/2 tsp. ground black pepper or to taste

Vegan Macaroni Salad

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5 from 17 reviews

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.

Author: Shane Martin
Prep Time: 10 mins.
Cook Time: 10 mins.
Total Time: 20 minutes
Yield: 12 servings 1x
Category: Salads & Dressings
Cuisine: Vegan
Diet: Vegan

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
1/4 cup distilled white vinegar or apple cider vinegar
1/3 cup maple syrup
2 ½ Tbsp dijon or yellow mustard
1/2 tsp. salt or to taste
1/2 tsp. ground black pepper or to taste

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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.