This vegan macaroni salad brings all the nostalgic flavors of a classic deli favorite—creamy, tangy and packed with tender pasta and crunchy veggies—without any dairy or eggs. Perfectly dressed in a zesty, plant-based mayo, it’s the ultimate crowd-pleaser for picnics, barbecues or any time you crave that old-school comfort with a fresh, vegan twist.
Vegan Macaroni Salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Ingredients
Dressing
- 1 cup vegan mayonnaise
- 1/4 cup sweet pickle relish
- 1-1/2 Tbsp. apple cider vinegar
- 1 Tbsp. Dijon mustard
- 1 clove garlic finely minced
- 1/2 tsp. salt
- Black pepper to taste
Macaroni
- 8 oz. macaroni noodles
- 1 medium carrot grated
- 1/2 cup red bell pepper diced
- 1/3 cup celery thinly sliced
- 1/3 cup red onion finely diced
- 1-1/2 Tbsp. fresh parsley chopped
- 1-1/2 Tbsp. fresh dill chopped
Instructions
-
Cook macaroni according to package directions. Drain and set aside to cool.
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In large bowl, whisk together all dressing ingredients. Add in carrot, red bell pepper, celery, onion, parsley, dill and the cooled macaroni noodles. Fold everything together until well combined and uniform.
-
Serve immediately or place it into fridge until you are ready to serve.
Recipe Notes
Get these ingredients and more at Vitacost.
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