This creamy vegan macaroni salad is packed with crisp vegetables, coated in a smooth homemade dressing, and relies on just a few simple ingredients for a classic, crowd-pleasing side.
This is a faithful take on a classic macaroni salad, adjusted to be fully vegan and dairy-free without sacrificing that creamy, tangy flavor you expect.
Serve it as an easy side dish, make it ahead for a picnic or potluck, or bring it to your next barbecue. It keeps well and develops more flavor after resting in the fridge.
Why You’ll Love This Recipe
- Vegan and dairy-free: Converted from a family recipe to be entirely plant-based while keeping the creamy, satisfying texture.
- Simple to prepare: Uses everyday ingredients and straightforward steps that are quick to follow.
- Bright, fresh flavor: Crisp vegetables and a tangy homemade dressing keep this salad full of flavor.
Ingredient Notes
Pasta: Choose a sturdy shape that holds dressing well—shells, penne, or rotini work best. Avoid long, fragile pastas like spaghetti.
Vegetables: This version uses red bell pepper, sweet onion (Vidalia or similar), and celery for crunch and sweetness.
Dressing: A creamy homemade dressing made from vegan mayo, mustard, sugar, and dry mustard gives classic macaroni salad flavor. See the ingredient list below for exact amounts.
See the recipe card below for the full ingredient list and quantities.
Substitutions & Additions
Onion: If Vidalia onions aren’t available, substitute any sweet onion variety.
Make it spicy: Add crushed red pepper or cayenne to the dressing, or fold in chopped jalapeño or serrano for heat.
Extra vegetables: Add cucumbers, shredded carrot, peas, or cherry tomatoes to boost volume and nutrition. If you increase veggies, consider making extra dressing to maintain creaminess.
Step by Step Instructions
Step 1: Cook the pasta according to package directions. While the pasta cooks, whisk the dressing and chop the vegetables.
Step 2: Drain the pasta and rinse under cold water until cooled. Shake off excess water so the salad doesn’t become watery.
Step 3: In a large bowl, combine pasta, vegetables, and pickles. Pour in the dressing and toss until everything is evenly coated.
Step 4: Serve immediately or cover and refrigerate. For best flavor, refrigerate at least 12 hours to let the flavors meld.
Expert Tips
- Make ahead: Pasta salads often taste better the next day. Refrigerating for 12–24 hours lets the dressing soak into the pasta and vegetables for deeper flavor.
- Reserve extra dressing: Pasta can absorb dressing while stored. Keep a little extra dressing on hand to refresh the salad at serving time if it looks dry.
Serving Recommendations
This creamy vegan macaroni salad is versatile; try it for the following occasions:
- Picnics
- Beach or poolside lunches
- Make-ahead lunches
- Potlucks
- School or work lunches
- Cookouts and barbecues
- As a chilled side dish with sandwiches or grilled foods
Frequently Asked Questions
Pasta can absorb dressing over time in the fridge. Keep a small extra amount of dressing separately and mix it in when serving to restore creaminess.
Macaroni salad typically contains pasta and a mayonnaise-based dressing, both calorie-dense. Use a lower-calorie vegan mayo and whole-grain or lighter pasta to reduce calories if desired.
More Pasta Recipes You’ll Love
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Spicy Cashew Pasta Salad
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Caprese Pasta Salad
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Orzo Pesto Salad
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Vegan Pasta Salad
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Vegan Macaroni Salad
Ingredients
- 1 pound pasta (shells, penne, or rotini recommended)
- ½ cup Vidalia or other sweet onion, finely chopped
- 1 red bell pepper, finely diced
- 2 celery ribs, finely diced
- ½ cup bread and butter pickles, finely chopped
Homemade Dressing
- ¾ cup vegan mayo
- 3 tablespoons sugar
- 1 tablespoon Dijon mustard
- 2 teaspoons dry mustard
- Salt and pepper, to taste
Instructions
- Cook the pasta according to package instructions. Once done, drain and rinse under cool water until well chilled.
- Whisk together all dressing ingredients in a bowl until smooth and well combined.
- Wash and prep all vegetables: chop onion, dice bell pepper, slice celery, and chop pickles.
- In a large mixing bowl, combine pasta, vegetables, and pickles. Pour the dressing over the salad and toss until everything is evenly coated.
- Store in a covered container in the refrigerator for at least 12 hours for best flavor. The salad can be enjoyed immediately but will taste even better after resting.
Notes
For best results, refrigerate the pasta salad for at least 12 hours to allow flavors to meld. It keeps in the refrigerator for up to four days in a covered container.
If preparing in advance, make an extra jar of dressing to refresh the salad at serving time if it seems dry.
Nutrition
Calories: 336 kcal
Carbohydrates: 55 g
Protein: 8.8 g
Fat: 9.9 g
Sodium: 908 mg
Fiber: 5.3 g
Sugar: 40.8 g