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Vegan macaroni salad in a large gray bowl on a countertop. A wood spoon and small white flowers are next to the bowl.

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. 
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time (Optional) 2 hours
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad
  • 1 lbs macaroni noodles
  • 2 cups red pepper chopped, about 2 red peppers
  • ½ red onion
  • 4 stalks celery
  • 1 cup carrots grated or cut into small bites
Dressing
  • 1 cup vegan mayo I used Sir Kensington’s
  • 2 tablespoons apple cider vinegar optional, see note below
  • 2 tablespoons sugar
  • 2 tablespoons pickle relish
  • 1 teaspoons salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon yellow mustard
  • 1 teaspoon dill dried

Equipment

  • Cooking pot
  • Mixing bowls
  • Mixing spoons
  • measuring cups
  • Measuring spoons
  • Chef’s knife
  • Cutting board

Method
 

  1. Cook the noodles. In a large pot of salted water, cook the noodles according to package directions. For most noodles, this should be around 10 to 12 minutes. Drain them and rinse under cold water. Set them aside.
  2. Prep the vegetables. While the noodles are cooking, wash and chop the celery, red pepper, red onion, and carrots. Make these into small, bite side pieces. Place them in a large mixing bowl and set them aside.
  3. Mix the dressing. Next, in a medium sized bowl, whisk together the ingredients for the dressing. Give it a taste and adjust for seasoning as needed.
  4. Combine and serve. Finally, it’s time to combine everything into a large bowl. Pour the dressing over top and mix. Give it a taste again and adjust for seasoning one final time. After chilling, you may need an additional spoonful of vegan mayo to make the dressing creamy again. Just add one spoonful and mix into the entire noodle salad. Enjoy!

Notes

  • 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.
  • Dressing Tip!
    • As we've continued to make this salad for both vegans and non vegans, I've had mixed reactions to the tang of apple cider vinegar in the dressing. Some love it and some don't. So I suggest that you make the dressing without it at first and then if you want the tang, add it. That's what great about cooking - you can always customize it for your tastes!!