Vegan Macaroni Salad

In Arizona, when the temperatures start to hit the high 70's, I think BBQ! And when I think BBQ, I think classic vegan macaroni salad. When I was a kid, I think macaroni salad was my favorite BBQ salad. Even as a kid, I didn't like meat, so I would load my plate with salads, fruit, and chips and skip right by the meat dish. Of course, then, the macaroni salad I was eating was full of mayo, and God only knows what else. So, as with all great recipes, I 'veganized' my mom's classic macaroni salad and made this vegan macaroni salad recipe. 

Unlike most recipes, my mom always put peas in her macaroni salad. Now that I think about it, she probably was trying to trick us into eating peas. But it's tradition now, so I always put peas in my vegan macaroni salad. 

WHAT INGREDIENTS GO IN MOM'S CLASSIC VEGAN MACARONI SALAD RECIPE? 

My mom, before becoming plant-based, always made the same macaroni salad. So, I used the same ingredients, changed up her classic mayonnaise dressing, and made my own vegan version. 

• Elbow macaroni noodles (small or large size)( I used gluten-free elbow macaroni noodles, but any noodles will work)
• Red pepper pepper
• Green Peas (I used cooked frozen)
• Celery
• White onion
• Parsley

OTHER POSSIBLE INGREDIENTS POPULAR IN MACARONI SALAD RECIPES:

• Carrots
• Green pepper
• Red onion
• Zucchini
• Or any vegetables you have in the refrigerator that dice well

MAKING A VEGAN MACARONI SALAD DRESSING RECIPE THAT TASTES FABULOUS!

As I have said many times, it's all about dressing. Not only does a great vegan macaroni salad need to be full of veggies, it demands a tangy, creamy dressing. So, all you need is a few ingredients to make a killer macaroni salad dressing that will WOW your guests. 

• Raw cashews
• Distilled white vinegar
• Water
• Pure maple syrup
• Yellow mustard
• Black Pepper

Of course, if you don't have a high-speed blender, you should soak your cashews overnight. But, if you have a high-speed blender, you need to blend all the ingredients on high. 

PREPARING VEGAN MACARONI SALAD MOM WOULD BE PROUD TO SERVE

First, this recipe takes a total of 15 minutes to make from start to finish. The first step, however, is to cook the noodles. The gluten-free elbow macaroni noodles I used, for example, took 8 minutes to cook. You need to follow the directions on the package of noodles you have, as times vary depending on the type and size noodle you choose. 

One suggestion is to immediately rinse the noodles in cold water to stop them from cooking. Don't forget, though, to toss the noodles around in the colander, in the cold water, so you rinse all the noodles, not just the top half. Then, transfer the cold noodles to a large bowl. 

Next, add your chopped vegetables. As a time saver, I use my favorite vegetable chopper, so my veggies are the same size. Once all the veggies are added, I pour in HALF the vegan dressing and reserve the other half to add right before serving it. Reserving half the dressing, for instance, adds an extra creamy element right before serving. 

Now, cover and store the vegan macaroni salad in the refrigerator. Right before serving, add the rest of the dressing and spoon into bowls. Although I serve vegan macaroni salad as a side dish for burgers, sloppy joes, and BBQ jackfruit sandwiches, it can also be served as an entree. 

DO YOU LOVE PASTA SALADS? WE'VE GOT YOU COVERED! SUMMER IS COMING!

• Skinny Greek Veggie Pasta Salad
• Skinny Roasted Vegetable Pesto Pasta Salad
• Kale Asian Pasta Salad
• Vegan Kale Pasta Caesar Salad
• Vegan BLT Pasta Salad
• Mediterranean Couscous Salad

Yield: 10 servings

Vegan Macaroni Salad

Summer is on the way, and what better way to greet it than with a classic vegan macaroni salad for your first BBQ! 15 minutes from start to finish, this vegan version of a classic macaroni salad will bring them back for more

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Ingredients

Vegan Macaroni Salad

• 4 cups uncooked elbow macaroni (I used gluten-free noodles) 
• 1 red bell pepper, diced
• 1 large white or yellow onion, diced
• 2 cups frozen peas (cooked)
• 1 cup diced celery
• 1/2 cup chopped parsley

Macaroni Salad Dressing

• 1 cup raw cashews (soaked overnight)
• 1/4 cup white distilled vinegar
• 3 Tablespoons pure maple syrup
• 3 Tablespoons yellow mustard
• 2/3 cup water
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions

COOKING THE MACARONI

1. In a large pot, boil water with a teaspoon of salt,
2. Once water is boiling, add 4 cups of uncooked noodles
3. Cook noodles according to the directions on the package (my gluten-free noodles cooked for 8 minutes)
4. When noodles are cooked, remove them from the stove, and drain them in a colander.
5. Then, immediately rinse in cold water, tossing the noodles in the cold water to make sure all the noodles are cooled.
6. Then, transfer cooled noodles to a large bowl.

ADDING THE CHOPPED VEGETABLES/DRESSING

1. In a small pot, boil water and add frozen peas.
2. Cook for 3 minutes, and then drain in a colander, following the same cooling method as used with the noodles.
3. Then, add cooled peas, red bell pepper, onion, celery, and parsley.
4. Next, pour HALF the dressing and stir.
5. Cover and place in a refrigerator until ready to serve.
6. Right before serving, stir in the remaining dressing.
7. Then, serve with your favorite BBQ meal.

Notes

• Can be made ahead of time
• The dressing can also be made ahead
• Vegan macaroni salad will last in the refrigerator for 5 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese
• 
  Mueller Austria Onion Chopper Pro Vegetable Chopper - Strongest - 30% Heavier Duty Multi Vegetable-Fruit-Chopper-Kitchen Cutter
• 
  Barilla Gluten Free Pasta, Elbows, 12 Ounce (Pack of 8)

Nutrition Information

Yield

10 servings

Serving Size

1
Amount Per Serving Calories 206Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 93mgCarbohydrates 31gFiber 4gSugar 8gProtein 8g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me