This Vegan Macaroni Salad is perfect for picnics, barbecues, or a quick lunch. It's creamy, flavourful, and loaded with fresh veggies. Plus, it's super simple to make.
If you want to eat something quick, not too heavy, healthy, and delicious but don't want to spend your entire life in the kitchen, well my friend, this recipe is for you!
This vegan macaroni salad is packed with colourful, fresh vegetables and tossed in a creamy, tangy dressing. It's dairy- and egg-free, perfect for picnics, barbecues, or a quick lunch.
The tangy dressing complements the fresh veggies, giving it a refreshing and satisfying taste.
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Talking about summer recipes, have you seen my Creamy Vegan Potato Salad or my Vegan Black Bean Burger Recipe? They're perfect for gatherings or BBQ parties; you and your family will love them!
Why you will love this recipe
- Quick and Easy to Make: This recipe can be whipped up quickly, making it perfect for busy days.
- Versatile: Not only can you use any vegetables you like or have at home, but they are also ideal for various occasions, from picnics and barbecues to a light lunch or dinner side dish.
- Meal Prep Friendly: It stores well in the refrigerator for up to 4 days, making it an excellent option for meal prepping.
- Healthy and Nutritious: This salad is a healthy, quick meal, rich in essential nutrients and low in calories. It's a good source of fibre, vitamins, and minerals.
Ingredients you'll need
This salad is versatile; you can use any pasta or vegetables you like or have at home. But here's my version, the ingredients I've been using to make the recipe.
- Pasta: I used elbow, but you can use your favourite type of pasta. Use gluten-free macaroni if needed.
- Vegetables: I used red bell pepper, frozen peas and carrots, pickles, and red onion.
For the Salad Dressing, you'll need:
- Vegan mayonnaise and yoghurt
- Lemon and pickle juice
- Onion and garlic powder
- Mustard
- Salt and pepper
- Maple syrup
- Fresh parsley
For the full recipe and quantities, see the recipe card at the end of the post.
How to make Vegan Macaroni Salad
- Cook the Pasta: Firstly, cook the macaroni according to the package instructions.
- Prepare the Dressing: In a large bowl, mix the salad dressing ingredients, salt, and pepper until well combined. In the meantime, cook the frozen vegetables for a few minutes.
- Combine Ingredients: Then, add the cooked macaroni, bell pepper, red onion, carrots, peas and pickles to the bowl. Toss everything until the pasta and veggies are well coated with the dressing.
- Chill and Serve: Lastly, refrigerate the salad for at least 1 hour before serving. This allows the flavours to meld together beautifully.
Serving suggestions for vegan macaroni salad
This vegan macaroni salad is versatile and perfect for picnics, barbecues, or a quick lunch. Serve it with a black bean burger or alongside my crispy BBQ tofu, bang bang cauliflower or Cheesy Garlic Bread.
How to store it
Transfer the vegan macaroni salad to an airtight container and store it in the refrigerator. It will stay fresh for up to 4 days.
More easy side recipes you will love
Quick and Creamy Vegan Egg Salad
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Easy Vegan Macaroni Salad
- Total Time: 20 minutes
- Diet: Vegan
Description
This Vegan Macaroni Salad is perfect for picnics, barbecues, or a quick lunch. It's creamy, flavourful, and loaded with fresh veggies. Plus, it's super simple to make.
Ingredients
- 225 g macaroni pasta
- 1 medium sized red bell pepper
- 1 cup frozen peas and carrots
- a few pickles
- 1 small red onion
For the salad dressing you will need:
- 1 cup vegan mayonnaise
- ½ cup dairy-free yoghurt
- 2 tbsp lemon juice
- 2 tbsp pickle juice
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp mustard
- salt and pepper
- 2 tbsp fresh parsley
- 1 tbsp maple syrup
Instructions
- Cook the Pasta: Firstly, cook the macaroni according to the package instructions.
- Prepare the Dressing: In a large bowl, mix the salad dressing ingredients, salt, and pepper until well combined. In the meantime, cook the frozen vegetables for a few minutes.
- Combine Ingredients: Then, add the cooked macaroni, bell pepper, red onion, radishes, carrots, peas and pickles to the bowl. Toss everything until the pasta and veggies are well coated with the dressing.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving. This allows the flavours to meld together beautifully.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side dish, Salad
- Cuisine: American
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