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closeup view of fully assembled macaroni salad in a bowl.
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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!
Course Side Dish
Cuisine American, Vegan
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 10 people
Calories 292kcal

Equipment

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
  • cup chopped fresh dill (more for garnish)
  • Paprika and fresh cracked pepper , for garnish

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

Nutrition

Serving: 1(1 cup) | Calories: 292kcal | Carbohydrates: 43g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 404mg | Sugar: 5g