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easy vegan macaroni salad

The Best Simple Vegan Macaroni Salad.

Kelly Roenicke
Simple, tasty, and colorful, this vegan macaroni salad is perfect for a summer barbecue! You'll love the flavorful dressing and the delicious variety of veggies in this dish.
5 from 7 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Dairy Free, gluten free, vegan.
Servings 10
Calories 324 kcal

Ingredients
 
 

  • 12 ounces macaroni I used gluten free macaroni
  • 1 large red pepper chopped
  • 1 small sweet onion chopped
  • 1 cup celery chopped
  • 1 ½ 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
  • ¼ cup dill pickle relish
  • 1 ½ teaspoons salt
  • teaspoon pepper
  • ½ teaspoon onion powder

Instructions
 

  • Cook the macaroni according to package directions.
  • Once the macaroni is cooked, drain and rinse it under cold water to cool down.
  • 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.
  • Place the cooled macaroni in a large bowl. Add the all of the vegetables and toss to combine.
  • Add the dressing and stir until everything is coated.
  • Store in the refrigerator until ready to serve.

Notes

Use whatever type of pasta you like! If you prefer a different shape, go ahead and use that. If you are gluten free, gluten free pasta will work very well in this recipe.
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

Calories: 324kcalCarbohydrates: 38gProtein: 6gFat: 15gSaturated Fat: 1gSodium: 566mgPotassium: 263mgFiber: 3gSugar: 7gVitamin A: 2635IUVitamin C: 26.5mgCalcium: 27mgIron: 1mg
Keyword easy, simple
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!