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 recipe will bring them back for more.
In Arizona, when the temperatures start to hit the high 70s, I think BBQ! And when I prepare to BBQ, I think classic vegan macaroni salad. Macaroni salad was my favorite BBQ salad when I was a kid. Even as a kid, I didn't care for meat, so I would load my plate with salads, fruit, and chips and skip right by the meat dish. Of course, the macaroni salad I ate as a child 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.
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Unlike most macaroni salad 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.
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 vegan version.
Easy Vegan Macaroni Salad Ingredients
- Elbow Macaroni Noodles (Small or Large Size):I used gluten-free elbow macaroni noodles, but whole grain noodles are good as well.
- Red Bell Pepper: Red bell pepper is vibrant in color and adds sweetness to the macaroni salad.
- Green Peas: I used cooked frozen peas, but you can also use fresh peas.
- Celery: Celery adds a fresh crunch to the salad.
- Green Onions: Regarding flavor, scallions have the sharp, somewhat-spicy, peppery flavor that white and yellow onions produce. This makes them a nice substitute for small amounts of chopped onions in a pinch. On the other hand, spring onions possess a lot more sweetness, making them a good stand-in for sweet onions.
- Parsley: Fresh parsley gives the salad an extra fresh taste.
- Cashew Mayo: I made vegan cashew mayo for this recipe. However, for a nut-free, see the substitutions in the cashew mayo recipe attached.
- Yellow Mustard: Yellow mustard has a crisp, tart-and-tangy flavor.
- Garlic Powder: Garlic powder is made from garlic cloves that have been dehydrated and ground into fine particles. The flavor is garlicky but vastly different than fresh-chopped garlic. It tastes sweeter and much less assertive than fresh garlic but without the caramel undertones, you get from roasted or sautéd garlic.
- Onion Powder: Onion powder is finely ground, dehydrated onion. You'll find it in the spice section of the supermarket. The pungent powder has a flavor that's different from fresh onion yet recalls it—almost roasted, and less fresh and sweet than fresh onion.
Vegan Macaroni Salad Ingredient Substitutions
- Choose any vegetables to add to the vegan macaroni salad, such as carrots, green pepper, red onion, and zucchini.
- Try different-shaped noodles for a fun twist and a different look to a traditional macaroni salad recipe. Vegetable noodles add color to a salad.
- Baby bell peppers taste exactly like red bell peppers, but they come in various colors to brighten up any salad.
- Lima beans, broad canned beans, diced green peppers, green onions, and other beans can be great substitutes for peas in this recipe.
- Fennel is often used as a substitute for celery, but it has licorice overtones, so if you like that, try it.
- White or red onion is wonderful in macaroni salad.
- Celery leaves replace parsley in this vegan macaroni salad recipe.
- Use any vegan mayo, or use hemp seeds, sunflower seeds, silken tofu, or white beans in the cashew mayo recipe for a nut-free option.
- Dijon mustard gives the salad a more decadent taste when substituted for yellow mustard.
- Garlic flakes are the best substitute for garlic powder.
- Instead of onion powder, you can use: grated fresh onion, shallots, fennel bulbs, scallions, garlic powder, onion salt, or celery.
How to Make Vegan Macaroni Salad
- First, this recipe takes 15 minutes to make from start to finish.
- The first step, however, is to cook the noodles. For example, the gluten-free elbow macaroni noodles I used took 8 minutes to cook.
- Please follow the directions on the noodle package, as times change depending on the type and size of the noodle you choose.
- I cook the frozen peas with the noodles for the last 3 minutes to save a step.
- Another suggestion is to drain and rinse the noodles in cold water to stop them from cooking.
- Remember to toss the noodles around in the colander and cold water so you rinse all the noodles, not just the top half. Then, transfer the cold noodles to a large bowl.
- Mix the vegan cashew mayo, yellow mustard, garlic, and onion powder in a bowl.
- Next, add your chopped vegetables.
- I use my favorite vegetable chopper as a time-saver, 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.
- Preserving half the dressing adds an extra creamy element right before serving.
Recipe Serving Suggestions
Now, cover and store the vegan macaroni salad in the refrigerator. Before serving, add the rest of the dressing and spoon it 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.
Recipe FAQs
One of the biggest mistakes is overcooking or undercooking pasta.
f you don't cook it enough, the pasta won't grab onto the dressing and will dry out. If you overcook the pasta, it will be wholly soggy and gross. Cook the pasta just right, and your macaroni salad will stay creamy.
Rinsing your pasta also stops the cooking process, which will ensure that your pasta isn't overcooked and mushy. By washing away the starchy film on the pasta, you guarantee that the pasta won't stick together or clump when you toss the pasta with your other salad components and dressing.
Tips
- Add a teaspoon of salt to the water before cooking the pasta.
- Do not add the noodles to the pot until the water is boiling.
- Stir the noodles into the boiling water so they don't stick together.
- Using a vegetable chopper helps to cut the vegetables in similar sizes.
- To maximize the shelf life of macaroni salad for safety and quality, refrigerate the macaroni salad in airtight containers. The stored macaroni salad will last 3 to 5 days in the refrigerator.
- Be sure to add salt to the water you cook the pasta in or you risk having bland macaroni salad. Be sure the pasta has cooled before you add the mayonnaise. It will absorb less of it this way, and your pasta salad will stay creamy.
Don't forget the best vegan macaroni salad for your next barbeque or picnic! It's a crowd-pleaser!
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If you love this easy vegan macaroni salad recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Vegan Macaroni Salad
Ingredients
Vegan Macaroni Salad
- 4 cups uncooked elbow macaroni I used gluten-free noodles or whole grain elbow macaroni
- 1 red bell pepper diced
- ½ cup green onions diced
- 2 cups frozen peas cooked
- 1 cup diced celery
- ½ cup chopped parsley
Macaroni Salad Dressing
- 1 cup cashew mayo substitute silken tofu or white beans for a nut-free option
- 3 Tablespoons yellow mustard
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
Cooking the Macaroni/Peas
- In a large pot, boil water with a teaspoon of salt.
- Once water is boiling, add 4 cups of uncooked noodles.
- Cook noodles according to the directions on the package (my gluten-free noodles were cooked for 8 minutes).
- In the last 3 minutes, add the frozen peas to the pasta pan.
- When noodles and peas are cooked, remove them from the stove, and drain them in a colander.
- Then, immediately rinse in cold water, tossing the noodles and peas in the cold water to make sure all the noodles are cooled.
- Then, transfer the cooled noodles and peas to a large bowl.
Add the Diced Vegetables
- Then, add the red bell pepper, onion, celery, and parsley.
Macaroni Salad Dressing
- Add cashew mayo, yellow mustard, seasonings, and parsley in a bowl or measuring cup and whisk together.
- Pour over the pasta and vegetables.
- Cover and place in a refrigerator until ready to serve.
- Then, serve with your favorite BBQ meal.
Video
Notes
- Do not add the noodles to the pot until the water is boiling.
- Add a teaspoon of salt to the water before cooking the pasta.
- Stir the noodles into the boiling water so they don't stick together.
- Using a vegetable chopper helps to cut the vegetables in similar sizes.
- Be sure to add salt to the water you cook the pasta in, or you risk having bland macaroni salad.
- Be sure the pasta has cooled before you add the mayonnaise. It will absorb less of it this way, and your pasta salad will stay creamy.
- Substitute silken tofu or white beans for cashews for a nut-free option.
- Use gluten-free noodles for a gluten-free option.
- The macaroni salad can be made ahead of time.
- The dressing can also be made ahead of time.
- For best results, dress the salad right before serving.
- Vegan macaroni salad will last 3-5 days in the refrigerator
Nutrition
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! 🙂
Kathy Carmichael
So yummy!
Paul
Yum!
judy
I tried this recipe with Barilla gluten free spiral pasta and took it to a potluck,it was a hit,thank you for recipe
Kathy Carmichael
Hi Judy, I'm so glad the vegan macaroni salad was a hit! Thank you for the feedback. I appreciate it.
Kathy Rezansoff
This delicious recipe reminded me of macaroni salad my mum used to make us❤️
Kathy Carmichael
Hi Kathy, I'm so glad you liked the macaroni salad recipe. Thank you for your feedback. I appreciate it.
Kim
I'm already thinking summer and can't wait to try this! I love the use of cashew cream instead of vegan mayo.
Kathy Carmichael
Hi Kim, you can use any dressing you love. I posted a chickpea pasta salad today with 7 different dressing options. Check it out. Summer will be here before we know it.