This Vegan Macaroni Salad is a lighter, vegan-ized version of a classic BBQ staple. This is a total crowd pleaser.
Was anyone else totally grossed out by mayo when they were a kid? You couldn't get me to eat anything with mayo on it. If it even touched my sandwich, I wasn't eating it. Funny story though, I could eat ranch all day every day. Makes total sense, I know.
It wasn't until I got a little older that I realized a little mayo can add some nice flavor to certain meals. And lucky for us vegans, there are so many vegan mayo options these days. From Veganaise, to Just Mayo to Trader Joe's spread, you will probably be able to find at least one version of vegan mayo at your local grocery store.
How to make Vegan Macaroni Salad
A classic summer staple that usually calls for A LOT of mayo is macaroni salad. And while the flavor of macaroni salad is tasty, I don't think you need ALL that mayo (vegan or otherwise).
You can still achieve a really great flavor and get all of your macaroni coated without going overboard with the vegan mayo.
Ok, now that you've heard my whole rant on mayo, let's talk about the rest of this salad.
How to serve Vegan Macaroni Salad
I like to keep my veggies simple. Some bell pepper, red onion and celery are all you really need. I've seen other recipes that call for a bunch of extra stuff. But I like keeping it minimal. The flavor comes from the dressing...the veggies are just there for some crunch.
Once you have your dressing made, veggies chopped and macaroni cooked, you're literally going to combine everything in a bowl and let it chill for an hour. This will give everything time to marinate and develop a really great flavor.
I swear no one will ever know this is vegan. Perfect for BBQs and parties.
NOTE: If you are someone who likes a heavily dressed macaroni salad, just double the dressing recipe. It's all about personal taste!
Need more recipe inspo? Check these out:
Vegan Macaroni Salad
Ingredients
- 2 cups macaroni dry
- 1 cup vegan mayo
- 1 tablespoon apple cider vinegar
- 1-2 tablespoon pickle juice
- 1 tablespoon spicy mustard
- 1 tablespoon agave
- red pepper flakes to taste
- garlic salt to taste
- pepper to taste
- 1 bell pepper chopped
- 2 stalks celery chopped
- ½ red onion chopped
- fresh parsley, red pepper flakes, pepper optional toppings
Instructions
- Bring a large pot of water to a boil. Cook macaroni according to package instructions. Drain and rinse with cold water.
- While macaroni is cooking, prepare dressing. Combine mayo, vinegar, pickle juice, spicy mustard, agave, red pepper flakes, garlic salt and pepper in a bowl. Stir to combine. Taste and adjust seasoning.
- Add macaroni, dressing and chopped veggies to a large bowl. Toss to combine and place in the fridge for an hour to let the flavors marinate.
- Serve with chopped parsley, pepper and/or red pepper flakes.
Notes
Nutrition
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Courtney R
Delicious! Great dressing!
Rene
So glad you liked it!
Rebecca
I have a family member that is allergic to celery. Any ideas for a replacement?
Rene
Fennel might be a good swap!
Pat
I made this exactly, adding some
sliced radishes. I served it with sesame
seed-coated potato slices and kidney
bean salad. This Mac made the meal!!
marti
This recipe is so good!! I added chopped dinosaur kale from my garden....so delicious.
christie provost
My son has been asking for vegan macaroni salad for months. Your recipe was exactly what he wanted. We made it for New Year's Eve for a family dinner and it was a big hit. So simple and delicious, just the right amount of crunch. Thank you!