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!
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.See the post above for step-by-step photos, substitute ideas, extra tips, and FAQs.