Go Back Email Link
+ servings
Print Recipe
4.39 from 18 votes

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 10 servings
Calories: 335kcal


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


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.


  • 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


Serving: 10g | Calories: 335kcal | Carbohydrates: 57g | Protein: 12g | Fat: 1g | Polyunsaturated Fat: 1g | Trans Fat: 0.001g | Sodium: 68mg | Potassium: 392mg | Fiber: 5g | Sugar: 9g | Vitamin A: 896IU | Vitamin C: 32mg | Calcium: 47mg | Iron: 2mg