Creamy Vegan Macaroni Salad
30 min
|
easy
|
lactose-free,
vegan
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 10 min | 30 min |
Introduction
This creamy vegan macaroni salad has all the classic picnic flavors you love, without any dairy or eggs.
The tangy-sweet vegan dressing coats every elbow macaroni bite, with crunchy peppers, celery, and fresh parsley in every forkful.
It is perfect for summer cookouts, potlucks, or easy make-ahead lunches that stay cool and refreshing.
Ingredients (6 servings)
Ingredients:
Ingredients for the Vegan Dressing:
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How to Make Creamy Vegan Macaroni Salad
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Cook and cool the macaroni
Bring a large pot of salted water to a boil, then cook the elbow macaroni according to package directions.
Drain the pasta, rinse under cold water until cool, then drain very well so the salad does not get watery.
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Prep the vegetables and herbs
Dice the red and green bell peppers, celery, and red onion, then chop the fresh parsley into small, bite-size pieces.
Pat the vegetables dry with a clean towel if they seem wet, which helps keep the salad creamy.
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Whisk together the vegan dressing
In a medium bowl, whisk the vegan mayo, Dijon mustard, maple syrup, apple cider vinegar, and lemon juice until smooth.
Add the garlic powder, onion powder, salt, and black pepper, then whisk again until everything looks fully combined.
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Combine salad ingredients
Place the cooled macaroni in a large mixing bowl, breaking up any clumps gently with your hands or a spoon.
Add the diced bell peppers, red onion, celery, and parsley to the bowl with the macaroni.
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Dress the salad
Pour the vegan dressing over the macaroni mixture, starting with about three quarters, and gently fold until everything is coated.
Add the remaining dressing if you want a creamier texture, then taste and adjust salt or pepper if needed.
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Chill and serve
Cover the bowl and chill the macaroni salad in the refrigerator for at least 1 hour so the flavors mingle.
Give the salad a gentle stir before serving, and add a sprinkle of fresh parsley on top if you like.
Substitutions
- Vegan mayo -> silken tofu and olive oil
- Blend silken tofu with a splash of olive oil, lemon juice, and salt to replace the vegan mayo. This makes the dressing lighter and higher in protein, with a clean, fresh flavor and very creamy texture.
- Maple syrup -> agave nectar or organic cane sugar
- Use agave nectar in the same amount as the maple syrup for a neutral sweetness that keeps the dressing silky. Organic cane sugar also works; dissolve it fully in the acids so the dressing stays smooth, not gritty.
- Elbow macaroni -> gluten-free pasta
- Swap the wheat elbow macaroni for your favorite gluten-free pasta to keep the salad both vegan and gluten-free. Choose a sturdy shape like fusilli or shells, which hold the dressing well and keep their bite after chilling.
Tips
- Salt the pasta water generously
- Season the cooking water until it tastes pleasantly salty, since this is your main chance to flavor the pasta itself. Well-seasoned pasta keeps the whole salad from tasting flat, even after chilling.
- Dry ingredients for the creamiest texture
- Let the pasta drain thoroughly and pat the vegetables dry, so excess water does not thin the dressing. A dry base helps the creamy dressing cling to each piece instead of pooling at the bottom.
- Chill long enough
- Aim for at least 1 hour of chilling time, and up to overnight, so the flavors mellow and meld. If the salad thickens in the fridge, loosen it with a spoonful of water or lemon juice before serving.
- Serve slightly cool, not icy cold
- Let the macaroni salad sit at room temperature for 10 to 15 minutes before serving for the best flavor. Very cold pasta can taste muted, while slightly cool pasta tastes creamier and more seasoned.
- Make it a meal
- Stir in cooked chilled chickpeas or diced baked tofu for extra protein, turning this side into a light lunch. Be sure any add-ins are completely cool so they do not warm the salad or thin the dressing.
Nutrition Facts *
| Energy | 271 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 7 | g |
| Carbohydrates | 48 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I stop the macaroni salad from drying out in the fridge?
- Use enough dressing to coat the pasta generously before chilling, since the noodles absorb some moisture as they sit. If it seems dry later, stir in a tablespoon of vegan mayo or a splash of water before serving.
- Can I make this vegan macaroni salad ahead of time?
- Yes, this salad works very well as a make-ahead dish and actually tastes better after some time in the fridge. Prepare it up to one day in advance, then taste and refresh with a bit of lemon juice and salt.
- What if my dressing tastes too sharp or vinegary?
- Whisk in a small spoonful of vegan mayo or a little more maple syrup to soften the acidity. Let the salad chill for a bit, because sharp flavors mellow as they blend with the pasta and vegetables.
- Can I serve this macaroni salad warm?
- This recipe is designed as a chilled salad, but you can serve it at cool room temperature if preferred. Avoid serving it hot, since heat can separate the vegan mayo and make the dressing look oily or broken.
- How do I keep the vegetables crisp?
- Add the vegetables to the salad just before tossing with the dressing, and avoid overmixing once everything is combined. Chilling the salad for only a few hours, not several days, also helps the vegetables stay crunchy and fresh.
Serving Suggestions
This creamy vegan macaroni salad pairs beautifully with grilled veggies, veggie burgers, or a big platter of summer fruit.
For extra color and crunch, fold in sliced radishes or shredded carrot, or top with smoked paprika before serving.
More pairings:
Reviews
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Sharon, Anaheim: So creamy and flavorful, and the veggies stayed nice and crisp after chilling. This is going into my regular picnic rotation!
: Love hearing that, Sharon! Keeping the veggies crisp after chilling is exactly what I was going for, and I’m happy it’s picnic-worthy. 😊
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