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    Home » All Recipes » Side Dishes

    Vegan Macaroni Salad

    June 4, 2025 By Melissa Huggins / 20 Comments

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    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe
    salad in blue bowl for pinning purposes.

    This Vegan Macaroni Salad will be a hit at your next summertime gathering. Made with a rainbow of crisp veggies and al dente elbow noodles that are finished with a creamy and zesty dressing. It's easy to make and impossible to resist!

    Closeup view of a bowl of vegan macaroni salad with linen napkin on the side.

    It's not summertime without a big bowl of Vegan Macaroni Salad on the table. I make it all season long for barbecues, picnics, potlucks, and beach days. It's always the first to disappear right next to the vegan potato salad.

    It's comforting, yet refreshing and cooling with its crisp veggies, al dente macaroni, and tangy-sweet dressing. It pairs beautifully with almost anything, but I especially love it alongside a vegan tuna sandwich—the ultimate combo!

    Ingredients and Common Replacements

    Let's take a closer look at the key ingredients in this macaroni salad and some common replacements:

    Ingredients to make the macaroni and dressing on a table top.
    • Macaroni: Elbow macaroni is classic, but penne or rotini add a fun twist.
    • Veggies and Herbs: I used red bell pepper, celery, dill, and red onion. Try peas, carrots, green onions, parsley, chives, or cucumbers for variety.
    • Dill Pickles: Optional, but adds great zing. Dill relish works too.
    • Vegan Mayo: The creamy dressing base. Mix with unsweetened vegan Greek yogurt for a lighter option.
    • Pickle Juice: Optional for extra flavor. If skipping, you may want to increase the lemon juice or vinegar. Taste first.
    • Lemon Juice + Apple Cider Vinegar: Red wine vinegar is a good substitute for the apple cider vinegar.
    • Dijon Mustard: Swap with yellow mustard for a milder taste.
    • Agave Nectar: Maple syrup or any sweetener works. Whisk well if using granulated sugar.
    • Garlic and Onion: I used dried granules. Reduce if using powder, or try 1-2 grated fresh garlic cloves in the dressing.

    How to make Vegan Macaroni Salad

    It couldn't be easier, and it's so easy to adjust to taste. Here's how to do it:

    Three process shots showing how to make the dressing and toss it with the veggies and macaroni.
    1. Cook pasta per package instructions, then rinse with cold water. Whisk dressing ingredients in a small bowl until smooth.
    2. In a large bowl, combine macaroni, chopped veggies, pickles, and dill.
    3. Toss with dressing, chill for 1-2 hours, then taste and adjust seasoning if needed.

    FAQs

    Can I make macaroni salad ahead of time?

    Absolutely! In fact, making it a day ahead allows the flavors to meld for an even tastier salad.

    Can I make macaroni salad gluten-free?

    Just use gluten-free pasta, and ensure your other ingredients are also gluten-free if you're very sensitive.

    Dressing Variation

    For a mayo-free dressing, swap the mayo with 1 ¼ cups raw cashews, 1 ¼ cups unsweetened non-dairy milk, and ⅓ cup unsweetened vegan Greek yogurt (or a thick variety). Keep other recipe ingredients the same.

    Soak cashews for 3-4 hours if not using a high-powered blender (discard soaking water). Blend all dressing ingredients on high until creamy and smooth. Follow the remaining recipe instructions as written.

    Side view of vegan macaroni salad in a serving bowl with a spoon inside.

    More summer favorites

    • Cucumber and Tomato Salad
    • Vegan Coleslaw
    • Avocado Black Bean and Corn Salad

    Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️  rating and sharing your feedback in the comment section below. It would make my day!

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

    Recipe

    closeup view of fully assembled macaroni salad in a bowl.
    Print Recipe Pin Recipe Rate this Recipe
    5 from 12 votes

    Vegan Macaroni Salad

    This Vegan Macaroni Salad will be a hit at your next summertime gathering. Made with a rainbow of crisp veggies and al dente elbow noodles that are finished with a creamy and zesty dressing. It's easy to make and impossible to resist!
    Prep Time20 minutes mins
    Cook Time10 minutes mins
    Total Time30 minutes mins
    Course: Side Dish
    Cuisine: American, Vegan
    Servings: 10 people
    Calories: 292kcal
    Author: Melissa Huggins

    Ingredients

    Dressing

    • 1 ½ cup vegan mayo
    • ¼ cup pickle juice
    • 2 tablespoons lemon juice , fresh squeezed
    • 2 tablespoons apple cider vinegar or red wine vinegar
    • 2 tablespoons dijon mustard
    • 2 teaspoons agave syrup or agave nectar
    • 1 teaspoon granulated garlic
    • 1 teaspoon granulated onion
    • 1 teaspoon sea salt + more for pasta water

    Macaroni Salad

    • 16 ounces elbow macaroni
    • Olive oil for drizzling on macaroni
    • 1 cup red bell pepper , diced (1 small pepper)
    • 1 cup celery , diced (about 2-3 stalks)
    • ½ cup red onion , diced, and soaked in cold water for 10 minutes.
    • ½ cup diced dill pickles
    • ⅓ cup chopped fresh dill (more for garnish)
    • Paprika and fresh cracked pepper , for garnish

    Recommended Equipment

    • Large Pot
    • Colander
    • Large bowl
    Prevent your screen from going dark

    Instructions

    • Place pasta in a large pot of salted boiling water. Cook until al dente and according to package directions. Rinse under cold water to stop cooking, then drain well and drizzle with oil. Set aside.
    • In a small bowl, whisk all dressing ingredients until combined. The dressing will look thin but it will coat the noodles perfectly and thicken up in the fridge.
    • In a large bowl, add the macaroni, chopped veggies, pickles, and chopped dill. Add the dressing and toss well to combine. Chill for 1-2 hours, tossing again midway through. Taste for seasoning and add more if needed. Top with more fresh dill, paprika, and fresh cracked pepper and serve.

    Notes

    Storing: Will last in the fridge for 4-6 days covered in an airtight container. Not freezer-friendly. 
    Dressing: If you would like to lighten up the dressing, you can use a combination of vegan mayo and unsweetened vegan Greek yogurt. See the post above for a mayo-free version.

    Nutrition

    Serving: 1(1 cup) | Calories: 292kcal | Carbohydrates: 43g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 404mg | Sugar: 5g
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

      5 from 12 votes (3 ratings without comment)

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      Recipe Rating




    1. Judy

      May 24, 2025 at 11:21 am

      5 stars
      Hi, I absoIutely loved it, but I doubled the veggies. It was great!

      Reply
      • Melissa Huggins

        May 24, 2025 at 12:26 pm

        Hi Judy, I'm so happy you loved it! The extra veggies sound wonderful! Thank you for trying the recipe. 🙂

        Reply
    2. judy

      September 16, 2024 at 11:50 am

      5 stars
      I loved the recipe, but I added double the amount of vegetables. It was perfect. It feeds a lot of people.

      Reply
      • Melissa Huggins

        September 18, 2024 at 10:24 am

        Hi Judy, I'm so glad it was a hit! Sounds perfect with the extra veggies. Thank you for trying it and sharing feedback. 🙂

        Reply
    3. Lynn Kenny

      July 08, 2023 at 9:06 pm

      5 stars
      I made this 2 weekends ago. It was so fantastic! Everyone loved it that they wanted to take some home with them! Delicious, colorful and easy to make!

      Reply
      • Melissa Huggins

        July 12, 2023 at 9:14 am

        I'm so happy it was a hit. Thanks for trying it and sharing your wonderful feedback. 🙂

        Reply
    4. Kelly

      June 18, 2021 at 4:54 am

      5 stars
      This was so delicious. I used macadamia nuts instead of cashews. That was the only change II made. Going to use the dressing for potato salad. Thanks for the recipe!

      Reply
      • Support @ Vegan Huggs

        June 18, 2021 at 7:44 am

        Hi Kelly! We are so happy to hear that you loved the recipe and that it worked out well with the macadamia nuts 🙂 Thanks for stopping by!

        Reply
    5. Linda

      April 29, 2020 at 9:46 am

      5 stars
      Super yummy and so much better than using mayo. The taste and texture is perfect! The dill really makes this meal pop.

      Reply
    6. Olivia

      December 14, 2019 at 4:38 pm

      Can you freeze these and if so, please could I have instructions :))

      Reply
      • Melissa Huggins

        December 14, 2019 at 4:46 pm

        Hi Olivia, I haven't tried freezing this, so I'm not sure of the results. Sorry, I wish I could be more help. Thank you for stopping by 🙂

        Reply
    7. Nina

      July 24, 2019 at 4:30 pm

      5 stars
      Loved this recipe! I made it for a summer cookout dinner along side vegan hot dogs and fruit.

      Reply
      • Melissa Huggins

        July 28, 2019 at 7:46 pm

        I'm so glad you liked it. Sounds perfect with the hot dogs and fruit. Thank you for giving it a try 🙂

        Reply
    8. Shannon

      November 28, 2018 at 10:58 am

      What would you suggest for a cashew allergy? Thanks!

      Reply
    9. Sara

      September 04, 2018 at 6:21 pm

      5 stars
      Made it today and it’s about to be served. Beautiful salad!

      Reply
      • Melissa Huggins

        September 05, 2018 at 10:59 am

        Hi Sara! Thank you so much! 🙂

        Reply
    10. Cassie

      August 14, 2018 at 10:25 am

      love that this is dairy free 😍

      Reply
    11. Sam

      July 25, 2018 at 10:28 pm

      5 stars
      This macaroni s as lad recipe was spot on in taste and texture. Thanks for the "WAY" healthier mac salad recipe!

      Reply
    12. Sarah Smith

      July 25, 2018 at 8:18 am

      5 stars
      This looks amazing!! I cant wait to make it!!

      Reply
      • Melissa Huggins

        July 25, 2018 at 9:48 pm

        Thank you, Sarah! 🙂

        Reply

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