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classic vegan macaroni salad

The Best Vegan Macaroni Salad.

Simple, tasty, and colorful, this vegan macaroni salad is perfect for a summer barbecue!
Course Salad
Cuisine Dairy Free, gluten free, vegan.
Keyword vegan barbecue food, vegan macaroni salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10
Calories 324 kcal
Author Kelly Roenicke

Ingredients

  • 12 ounces macaroni I used gluten free macaroni
  • 1 large red pepper chopped
  • 1 small sweet onion chopped
  • 1 cup celery chopped
  • 1 1/2 cups frozen peas thawed and drained
  • 2 carrots grated
  • 1 cup vegan mayonnaise I used Earth Balance Mindful Mayo
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons sugar
  • 1/4 cup dill pickle relish
  • 1 1/2 teaspoons salt
  • 1/3 teaspoon pepper
  • 1/2 teaspoon onion powder

Instructions

  1. Cook the macaroni according to package directions.
  2. Once the macaroni is cooked, drain and rinse it under cold water to cool down.
  3. Put the vegan mayonnaise, apple cider vinegar, pickle relish, sugar, salt, pepper, and onion powder in a small bowl or jar. Stir well until combined.

  4. Place the cooled macaroni in a large bowl. Add the all of the vegetables and toss to combine.

  5. Add the dressing and stir until everything is coated.
  6. Store in the refrigerator until ready to serve.

Recipe Notes

If you're making the salad ahead of time, keep the dressing and the other ingredients separate, then mix them when it's serving time. 

Leftovers will keep in the refrigerator for up to 4 days. 

 

Nutrition Facts
The Best Vegan Macaroni Salad.
Amount Per Serving
Calories 324 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Sodium 566mg25%
Potassium 263mg8%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 7g8%
Protein 6g12%
Vitamin A 2635IU53%
Vitamin C 26.5mg32%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.