This is the best vegan macaroni salad recipe I've ever had. It is the perfect summer side dish to accompany you to your next get-together. This vegan pasta salad is super easy to make. You can whip it up in less than 30 minutes, but the magic doesn't happen until it has time to marinate in the fridge, so plan accordingly.
I'm a big fan of potlucks, and this vegan classic macaroni salad is always front and center, that and Vegan Potato Salad because two summer salads never hurt anyone. I serve this every 4th of July. So, if you're ever coming over, you know what we're having!
You don't want to miss my Vegan Calico Beans or Vegan Smores Bars for dessert!
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Why you'll love this recipe
- It's easy to make.
- Takes less than 30 minutes to whip up (minus the marinating time)
- It tastes just like regular macaroni salad- no one will be able to tell the difference.
- It is the perfect summer vegan side dish.
Ingredients and Substitutions
- Macaroni Noodles- I always use elbow macaroni noodles because it feels right, but feel free to use another one if macaroni noodles don't feel right to you. However, you want to stick to smaller pasta and not something like a spaghetti noodle or anything like that. If you need to use gluten-free pasta to make this a vegan, gluten-free macaroni salad, then do it; it works great.
- Vegan mayonnaise- We like Best Foods vegan mayo, Veganaise, or Just Mayo. The mayonnaise you pick is very important because it is the main ingredient, and the flavor will shine through.
- Celery- Chop this small.
- Yellow Mustard- works best for this recipe. If you have to, you can use Dijon mustard, but I would stick to yellow if you can.
- Onion- I prefer yellow or white onion over red onion, but you can use either. Make sure to make these super small; most people don't like to bite into a big chunk of raw onion.
- Dill Pickles + Pickle Juice- I would only use dill pickles; however, that is a personal preference. If you love sweet pickles, you can certainly use them, but I think it's more of a classic flavor with the dill.
- Dried Dill +Dried Parsley- You can use fresh if you prefer, but I like the ease of using dried and think it tastes great.
Variations
- You can use fresh herbs instead of dried The typical substitution is 1 teaspoon dried herbs= 1 TB fresh herbs, so keep that in mind when converting the recipe.
- Here's a list of vegetables or extras people like to add to their salad- green onion, black olives, red pepper, green pepper, sweet pickles, and vegan cheese.
How to make vegan macaroni salad
Follow these simple step-by-step directions, and you will be on your way to enjoying this simple vegan macaroni salad.
Step 1- Cook the pasta. Make your pasta according to the package directions for the al dente version.
Step 2- Make the creamy dressing- You can make your creamy sauce while your noodles cook. Get a large bowl and add vegan mayo, yellow mustard, dill pickle juice, dried dill, dried parsley, salt, and black pepper; stir this until it's combined. Then add your crunchy veggies -chopped dill pickles, celery, and onion.
Step 3- Combine it all. Once your pasta is done and strained, you can add it ( yes, while it's still slightly warm) to your sauce + vegetable mix and stir until well combined.
Step 4- Marinate. Now stick the dairy-free macaroni salad in the fridge, let it do its thing, and then serve.
Expert Tips and Tricks
- Cook your noodles for the right amount of time. You don't want mushy or crunchy noodles, pay attention to the cooking time.
- Mix the pasta and the dressing together while it's still warm. The sauce will absorb into the warm pasta, but some will still hang out on the outside of the noodles as long as you don't add too many noodles.
- Make sure you pick the correct noodle; you want a small noodle, not anything too big, to have it appropriately coated.
- Give enough time for the flavors time to marry. It needs good six-plus hours for the flavors to soak in.
- Cut your vegetables very small so everything is bite-sized and not too overpowering in one bite.
- This makes a smaller batch, not enough for a big potluck but perfect for a small gathering. I would do a double batch if you bring it for a big summer barbecue.
Recipe FAQS
This is best stored in an air-tight container in the fridge for up to 4-5 days.
This dish does not freeze well.
If you want to make this ahead of your event, I recommend only making it 24 hours in advance at most. This dish is best after it sits; I would let it sit for at least 6-8 hours or overnight. Make it up and place it in the fridge in a covered container until your event.
If you want to cut some fat and calories from the recipe, feel free to do half mayo and half a plain unsweetened vegan yogurt. It won't be quite as rich, but it will still be delicious! There are also recipes out there that use silken tofu as a mayo substitute, or you can always make a cashew mayo as well.
-vegan black bean burgers
-store-bought vegan burgers like; beyond meat, impossible foods
-veggie burgers
-vegan hot dogs
-calico vegan beans
-vegan potato salad
-salads
-corn on the cob
-fruit salad
-Whatever you like for side dishes.
Want some more vegan summer recipes...
If you loved this recipe, then give it a 5-star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.
The BEST Vegan Macaroni Salad
Ingredients
- 1 ½ cup dry macaroni noodles
- ¾ cup vegan mayo
- 1 TB dill pickle juice
- ½ cup celery chopped
- ¼ cup dill pickles chopped
- 2 TB yellow mustard
- ¼ teaspoon dried dill
- ¼ teaspoon parsley
- 2 TB onion chopped
- ¼ teaspoon ground pepper
- ½ teaspoon salt or to taste
Instructions
- Start by cooking your noodles in boiling salt water according to the package directions. Once done, strain and set aside.
- Take a medium bowl and mix all your ingredients, but the pasta. Once it's all mixed add your pasta and set in the fridge until ready to serve. This is best made 6-24 hours in advance.
Notes
- Cook noodles for al dente time to avoid mushy or crunchy noodles.
- Mix warm but not hot pasta with dressing. It will look too saucy, but some sauce will absorb, but don't add excess noodles.
- Choose small noodles for proper coating.
- Allow flavors to marinate for six-plus hours.
- Cut vegetables small for bite-sized balance.
- This makes a small batch. Double the batch for a summer barbecue.
- You can use fresh herbs instead of dried The typical substitution is 1 teaspoon dried herbs= 1 TB fresh herbs, so keep that in mind when converting the recipe.
- Here's a list of vegetables or extras people like to add to their salad- green onion, black olives, red pepper, green pepper, sweet pickles, and vegan cheese.
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