Classic and Simple Vegan Macaroni Salad

This vegan macaroni salad is bursting with all the good stuff: Crisp red onion, crunchy celery and carrots, sweet red peppers, and a cool and creamy dressing. 

The dressing is really what makes this noodle salad. It is the perfect combination of tangy, sweet, and just plain delicious. It’s a classic perfect side dish that is a crowd pleaser at any cookout, BBQ, picnic, potluck, basically anytime you need a good dish to share. 

Does the perfect pasta salad exist? This classic macaroni salad comes pretty close! 

This family favorite recipe mixes up in just about 30 minutes! 

Ingredients 

Here is a quick rundown of what you’ll need for this recipe. 

• Noodles: Use your favorite macaroni noodle, and you can totally use gluten free noodles if that is what you need. Banza pasta is made with chickpeas that is gluten free. It’s a favorite around here. To shake things up, try out a different shape like spirals or bow ties! 
• Veggies: I love using the classic vegetables like red onion, red bell pepper, and celery. I have a confession for you: I don’t really like peas. So, I left them out! However, if you love green peas you can totally add them. In place of peas, I add shredded carrots for a sweet crunch. The crunchy veggies really helps to make the best macaroni salad. 
• Dressing: The base of this dressing is a good vegan mayonnaise. My favorite brand is Sir Kensington’s but Trader Joe’s also has a good one and there are so many more that are great. Add to this some sugar, apple cider vinegar, pickle relish, yellow mustard (or Dijon mustard for a twist), and herbs and spices like onion powder, garlic powder, salt, pepper, and dried dill. 

Optional topping ingredients: Green onions, fresh chives, more fresh dill, more fresh herbs of your choice. 

Instructions 

Making any kind of noodle salad or pasta salad is pretty similar and fairly simple. 

First up, boil the noodles that you are using according to package instructions. While elbow pasta is traditional, you can use any small to medium sized noodle that you like. 

Tip! Cook the noodles until they are al dente in firmness. The dressing will soak into the noodles and will turn super soggy if you let them cook until soft. 

When the noodles are done, drain and rinse the noodles in cold water. This stops the cooking process and makes mixing it all together a bit easier. Set them aside while you work on the dressing and vegetables. 

While the noodles are cooking, mix up the dressing. In a medium sized bowl, whisk together the vegan mayo, yellow mustard, apple cider vinegar, sugar, sweet relish, and all the herbs and spices. Give it a quick taste and adjust for seasoning as needed. This makes a super creamy sauce. 

Tip! I sometimes like to add an extra spoonful of pickle juice from the relish as well just to give it a bit more tang! 

Wash and chop all the vegetables into similar, small, bite sized pieces. Add them to a large mixing bowl when done. 

Now add the cooked pasta to the large bowl with the rest of the ingredients. Pour the dressing on top and mix until fully combined. Give it another taste for seasoning to adjust. That’s it! Enjoy! 

FAQs

How to Store and Make Ahead 

Store any leftovers in the fridge in an airtight container for up to 4-5 days. 

To make ahead, mix up the dressing the day before you need it. Chop and prep all the vegetables and store in a container. The day before the event, cook the noodles according to direction and mix the dressing and veggies with the noodles. Store in an airtight container in the fridge until ready to serve. 

My family things that this salad tastes even better the next day, so don’t be afraid to make it in advance. 

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!