Is a summertime spread complete without a macaroni salad? I think not.
Imagine the scene: the sun is high, laughter fills the air, and the enticing aroma of sizzling barbecue wafts through the backyard. In the midst of this summer cookout, there's a familiar sight that brings a sense of comfort and anticipation-a bowl of creamy vegan macaroni salad. As friends and family gather around the picnic table, the macaroni salad takes its place among the grilled proteins (tempeh, tofu and plant-based meats here) and vibrant salads. Its cool, refreshing presence offers a delightful contrast to the warmth of the grill. With each forkful, the tender pasta mingles with crunchy vegetables and a tangy dressing, creating a symphony of flavors that harmonizes effortlessly with the smoky richness of barbecued tofu.
This beloved side dish, prepared ahead of time, allows the host to join in the festivities instead of being tied to the stove. As plates are passed and stories are shared, the macaroni salad serves as a bridge between generations, evoking memories of picnics, family reunions, and the simple joys of summer. It's more than just a dish; it's a vessel of tradition and togetherness, a culinary companion that elevates the cookout experience to a new level of satisfaction and enjoyment.
You know the saying, more pasta, less problems. And I believe it to be true. Which is why you will find many delicious pasta-based recipes here such as this easy vegan pasta salad, vegan street corn pasta salad, and creamy vegan 'chicken' casserole.
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Ingredients
For as long as I can remember I've found myself gravitating towards the sides, salads, and snacks more than the main entree at gatherings. This preference has served me well since going vegan because so many of these items are already free of animal products or can be easily veganized and no one knows unless you tell them. This creamy vegan macaroni salad is the perfect example. It contains most of the traditional ingredients minus the egg-containing mayo.
- Elbow macaroni noodles
- Carrot
- Red onion
- Red bell pepper - really any color bell pepper will work great in a macaroni salad. Visually speaking, a red bell pepper standouts the most and gives the most contrast since we have orange from the carrots, green from the celery, and the pasta itself is yellow.
- Celery
- Fresh or dried dill
- Fresh parsley
- Vegan mayonaise
- Spicy brown mustard - or dijon mustard will also work
- Red wine vinegar
- Garlic powder
- Salt
- Black pepper to taste (optional)
See recipe card for quantities.
Instructions
This pasta salad comes together in 4 steps: 1) Cook the pasta, 2) Chop/shredd the veggies, 3) Whip up the dressing and finally 4) Combine everything together
Cook pasta according to package directions, drain and rinse with cold water. Transfer to large mixing bowl
Finely chop the bell pepper, celery, red onion and fresh herbs and shred the carrot. Add to mixing bowl along with pasta.
Add vegan mayo, red wine vinegar, spicy brown mustard, garlic power, and salt to small mixing bowl and whisk until all ingredients are combined
Add dressing to the large mixing bowl holding the macaroni, veggies, and herbs.
Toss everything together until well combined. Chill for at least 30-60 minutes in the refrigerator.
Top with additional salt to taste, optional black pepper and any additional parsley and/or dill for garnish. Serve and enjoy!
Substitutions and Variations
- Pasta - use a gluten free noodle to make this dish gluten free
- Sugar - add 1 tablespoon table sugar or maple syrup to the dressing. While many macaroni salads have sugar in the dressing I personally don't love the sweeter dressing and find this recipe tastes great without it but it certainly can be added
- Veggies - feel free to change up the veggies in the salad per your preference or what you happen to have on hand!
Top tip
Shredding the carrots and finely chopping the vegetables in a macaroni salad serves to enhance both the visual appeal and the overall eating experience. By shredding the carrots, they become delicate ribbons that blend seamlessly with the pasta, creating a pleasing aesthetic contrast against the pasta shape. This not only adds a pop of color but also distributes the carrot's sweetness more evenly throughout the dish.
Finely chopping the bell pepper, onion, and celery ensures that their flavors are evenly distributed in every bite. These smaller pieces integrate seamlessly with the pasta, dressing, and other ingredients, allowing each forkful to showcase a balanced combination of textures and tastes.
Equipment
The need for minimal equipment is one of the many things to love about making macaroni salad. You need a large pot and colander to cook and drain your noodles. A cutting board, knife, and grater to take care of the veggies. A small mixing bowl for the dressing and large container with lid to refrigerate the finished dish.
Storage
- Refrigerator: Store in a covered, airtight container for up to 5 days in the refrigerator.
- Make ahead: Macaroni salad is great made ahead and tastes even better the second day, once the flavors have had a chance to combine. Before serving, give the dish a thorough stir.
- Freezing: Nope, don't do it. Even though we'd like to always have macaroni salad on hand, this dish cannot be frozen.
Related
Looking for other recipes like this? Try these:
Creamy Vegan Macaroni Salad
Ingredients
Macaroni Salad Components:
- 1 lbs (16 ounces) elbow macaroni
- 1 large carrot, grated *or 2-smaller/medium carrots
- ½ medium red onion, finely chopped
- 1 medium red bell pepper, finely chopped
- 2 ribs celery, finely chopped
- ⅛ cup fresh dill, finely chopped *or 1 tablespoon dried
- ¼ cup fresh parsley, finely chopped
Creamy vegan dressing components:
- 1 ¼ cup vegan mayonaise
- 1 tablespoon spicy brown mustard
- ¼ cup red wine vinegar
- 1.5 teaspoon garlic powder
- ¼ teaspoon salt
- black pepper to taste (Optional)
Instructions
- Cook macaroni noodles in salted water according to package directions, drain in colander and rinse noodles with cold water to cool them down and prevent them from sticking to one another.
- Mix vegan mayo, mustard, red wine vinegar, dill, parsley, garlic powder, and salt together in small mixing bowl.
- Add cooked pasta, dressing, carrot, onion, bell pepper, and celery to large bowl and mix together until everything is combined and dressing is coating all of the noodles and veggies.
- Chill in fridge for at least 30- 60 minutes prior to serving. Top with black pepper, additional salt to taste, and fresh parsley and dill for garnish.
Notes
Food safety
It is important to avoid leaving food sitting out at room temperature for extended periods of time. This macaroni salad is served cold; therefore, you need either take it off the table after two hours (returning it to the refrigerator or cooler or discarding it), OR figure out a way to serve it in a larger container of ice so that it stays at 40 degrees or less. Check out these potluck and picnic food safety tips for more information.
Thanks for coming! Let me know what you think: