Vegan Macaroni Salad

This Vegan Macaroni Salad is creamy, flavorful, and packed with fresh summer veggies. Perfect for potlucks, summer gatherings, and picnics! Gluten-free, Oil-free, Nut-free options.

Course Main

Cuisine American

Method Stovetop

Prep Time 15

Cook Time 10

Total Time 25

Servings Servings

Calories 401kcal

Author Caitlin Shoemaker

Ingredients

For the Macaroni Salad:

8 ounces dry macaroni noodles
1 red or green bell pepper diced
1/2 red onion diced
2 celery stalks diced (about 1 cup; 135g)
1/2 cup grated carrot
1/4 cup sweet gherkins (pickles)* diced

For the Dressing:

1 cup vegan mayo store-bought, oil-free, or see notes
1 tablespoon prepared yellow mustard
1 tablespoon sweet gherkin brine
2 tablespoons white vinegar
1/4 teaspoon garlic powder optional
1 teaspoons cane sugar
1/4 teaspoon kosher salt

US Customary - Metric

Instructions

Cook the Pasta: Generously salt a large pot of water and bring to a boil. Cook the pasta to al dente, according to package instructions, stirring occasionally. Drain the pasta and rinse well with cold water until the pasta comes to room temperature.
Make the Dressing: Add the mayo to a large bowl with the mustard, pickle brine, vinegar, garlic, sugar, salt, and black pepper, to taste. Whisk well, until combined.
Combine: Add the cooled pasta to the bowl with the bell pepper, onion, celery, carrot, and pickles. Mix well, until everything is evenly coated in dressing.
Serve & Store: Serve immediately, or place in the refrigerator and chill for 30 minutes before serving. Leftovers will keep in the fridge for up to 5 days.

Notes

Pickles: Macaroni salad is traditionally made with sweet gherkins, but if you’re not a a fan of sweet pickles you can use dill pickles instead! If using dill pickles, reduce the amount of white vinegar to only 1 tablespoon.
Mayo Swaps: You can replace the mayo with an unsweetened thick coconut yogurt (like cocojune or culina) for a healthy swap, or make my homemade cashew-based mayo instead
Gluten-Free: Use gluten-free pasta instead of wheat-based pasta to make this recipe gluten-free.

Nutrition