Classic Vegan Macaroni Salad

Enjoy this classic vegan macaroni salad just like you remember it! Made with elbow macaroni, filled with carrots, celery, bell pepper, and peas, then all tossed together in a garlicky cream sauce, it just like the original! Made in 20 minutes. 

Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Course: Salad
Cuisine: Vegan
Keyword: Vegan Macaroni Salad
Servings: 8 people
Calories: 150 kcal
  • 2 cups elbow macaroni pasta, uncooked
  • 1 cup carrots, diced (about 2 small or one large carrot)
  • 2 stalks celery, chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1/3 cup red onion, diced
  • 1/4 cup fresh parsley, diced
  • 3 tbsp. vegan mayonnaise
  • 1 tbsp. Dijon mustard
  • 1 tbsp. apple cider vinegar
  • 2 cloves garlic, minced
  • pinch of cayenne pepper, optional
  • salt and pepper, to taste
  1. Heat 2 quarts of water in a large pot over high heat. Once it comes to a boil, add pasta and stir so that it doesn't stick together. Return to a boil and boil for 10-12 minutes, stirring occasionally, until pasta is al dente. Once pasta is done, drain it through a colander and rinse it with cool water until the pasta has cooled down.

  2. While the pasta cooks, chop and mince all your vegetables. Set aside.

  3. In a small bowl, combine vegan mayonnaise, mustard, vinegar, garlic, and cayenne. Mix until well blended.

  4. Once the pasta has cooled, transfer it to a large bowl. Add vegetables and herbs and toss together with dressing until it is thoroughly combined. Season with salt and pepper.

  5. Serve immediately or store, covered, in the refrigerator until ready to serve.

Recipe Notes

Leftover salad can be stored in an airtight container in the refrigerator for up to 5 days. 

Nutrition Facts
Classic Vegan Macaroni Salad
Amount Per Serving
Calories 150 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 75mg3%
Potassium 172mg5%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 2g2%
Protein 4g8%
Vitamin A 3110IU62%
Vitamin C 13.9mg17%
Calcium 20mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.