Creamy Vegan Macaroni Salad
30 min
|
easy
|
lactose-free,
vegan,
vegetarian
Recipe by Eunice
Introduction
No sad pasta salads on my watch: this creamy vegan macaroni salad hits that picnic-classic vibe with a tangy mayo-mustard-lemon dressing, a hint of maple, and real crunch from peppers, celery, and red onion.
It is make-ahead, travels like a champ for BBQs and potlucks, and stays bright, creamy, and dairy-free so everyone can dig in.
Ingredients (6 servings)
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Ingredients:
- 12 oz elbow macaroni, cooked, cooled elbow macaroni 12 oz
- ½ cup red bell peppers, diced red bell pepper 0.25 ct
- ½ cup green bell peppers, diced green bell pepper 0.25 ct
- ¼ cup red onions, finely chopped red onions 0.08 lb
- ½ cup fresh celery stick, diced fresh celery 1.79 oz
- 2 Tbsp fresh parsley, chopped fresh parsley 0.27 oz
Ingredients for the Vegan Dressing:
- ¾ cup vegan mayonnaise vegan mayonnaise 6 oz
- 1 Tbsp Dijon mustard Dijon mustard 0.57 oz
- 1 Tbsp maple syrup pure maple syrup 1 Tbsp
- 1 Tbsp apple cider vinegar apple cider vinegar 0.5 fl oz
- 1 Tbsp freshly squeezed lemon juice lemon 0.33 ct (for freshly squeezed lemon juice)
- ¼ tsp garlic powder garlic powder 0.03 oz
- ¼ tsp onion powder onion powder 0.02 oz
- ½ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
How to Make Creamy Vegan Macaroni Salad
-
Cook and cool the pasta
Bring a large pot of salted water to a rolling boil and cook elbows 1 minute past al dente so they stay tender after chilling.
Drain, rinse quickly with cold water to stop cooking, then spread on a sheet pan to steam-dry for 5 minutes so the dressing clings.
-
Prep the crunchy veg
Dice the red and green bell peppers and celery into small, even pieces so every bite feels balanced.
Finely chop the red onion, then rinse it under cold water and blot dry to tame harshness without losing crunch.
-
Whisk the vegan dressing
In a bowl, whisk vegan mayo, Dijon, maple syrup, apple cider vinegar, lemon juice, garlic powder, onion powder, salt, and black pepper until smooth and glossy.
Taste and adjust with a pinch more salt or acid, and thin with 1 to 2 teaspoons cold water if you want a looser coat.
-
Combine like a pro
Add cooled pasta, peppers, celery, red onion, and parsley to a large mixing bowl.
Pour in the dressing and fold gently with a spatula until every elbow is lightly coated without crushing the veg.
-
Chill and re-season
Cover and chill 30 to 60 minutes so the flavors marry and the pasta absorbs a little dressing.
Stir, taste, and add a pinch of salt, a crack of pepper, or a squeeze of lemon if it needs brightness.
-
Serve and store
Serve cold, topped with a little extra parsley for fresh color.
Refrigerate leftovers in a glass, airtight container for up to 4 days, and stir in a spoon of mayo or a splash of lemon before serving if it seems dry.
Substitutions
- Vegan mayo -> Silken tofu-cashew blend
- Blend 1 cup silken tofu with 2 tablespoons cashew butter, 1 teaspoon olive oil, and a pinch of salt for a lighter, tangy cream that still clings beautifully and tastes clean.
- Maple syrup -> Agave nectar
- Use the same amount of agave for a neutral sweetness that keeps the Dijon and vinegar forward without adding maple notes.
- Red bell pepper -> Roasted red pepper (jarred), diced
- You keep the red pop of color while adding a soft, smoky-sweet depth that plays nicely with the creamy dressing.
Tips
- Salt the water like you mean it
- Your pasta is the foundation, so season the cooking water generously to lock flavor into every elbow.
- Steam-dry for cling
- Rinsing stops the cooking, but letting the pasta air-dry on a sheet pan for a few minutes prevents watery dressing and helps it adhere.
- Cut to match the pasta
- Aim for a small, even dice about the size of an elbow so textures stay cohesive and the salad eats smoothly.
- Season for cold serving
- Cold dulls flavors, so season the dressing a touch bolder than you think, then taste again after chilling and adjust with salt or lemon.
- Add umami without dairy
- Whisk in a pinch of vegan bouillon powder or nutritional yeast for a subtle savory backbone that makes the salad taste fuller.
- Tame onion, keep crunch
- A quick cold-water rinse and thorough pat dry take the edge off red onion while keeping snap and preventing watery salad.
Nutrition Facts *
| Energy | 164 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 6 | g |
| Carbohydrates | 25 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My salad turned dry after chilling, what now?
- Stir in 2 to 3 tablespoons extra vegan mayo or a splash of unsweetened plant milk, then re-season with salt and lemon to wake it up.
- How do I prevent a watery salad?
- Steam-dry the pasta after rinsing, blot veggies dry, and mix just before chilling so the salt draws less moisture out of the veg.
- Can I make this gluten-free?
- Use gluten-free elbows, cook them gently to just past al dente, rinse, and handle with a soft fold since they are more fragile.
- How far in advance can I make it?
- Make it up to 24 hours ahead, hold back 1/4 cup dressing, and fold that in right before serving for perfect creaminess.
- Can I add protein without changing the vibe?
- Fold in chilled chickpeas, peas, or small-diced baked tofu, and add a pinch more salt and lemon so the seasoning stays balanced.
- How long can it sit out safely?
- Keep it under 2 hours at room temp or under 1 hour on a hot day, then get it back on ice or in the fridge.
Serving Suggestions
A sprinkle of smoked paprika and chopped dill brings deli energy, while a handful of sliced pickled jalapenos gives a clean kick that cuts the creaminess.
This salad is a no-brainer next to grilled portobellos or veggie dogs, and it loves a cold, crisp white wine or iced black tea with lemon.
More pairings:
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