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Vegan Macaroni Salad tossed together

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. 
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 8 people
Calories: 150kcal
Author: Sarah McMinn

Ingredients

  • 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
  • 1/2 cup frozen peas, thawed
  • 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

Instructions

  • 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.
  • While the pasta cooks, chop and mince all your vegetables. Set aside.
  • In a small bowl, combine vegan mayonnaise, mustard, vinegar, garlic, and cayenne. Mix until well blended.
  • 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.
  • Serve immediately or store, covered, in the refrigerator until ready to serve.

Notes

Serving and Storing - This salad should be served chilled. It's best when it has at least 4 hours to chill before serving. Once you are ready to serve, taste and adjust seasonings. Leftover salad can be stored in an airtight container in the refrigerator for up to 4 days.
Recipe Tips
  1. Chop your vegetables small. You want to make sure they are the same size or smaller than the elbow pasta so that they do not overwhelm the salad which raw vegetables easily can do.
  2. Feel free to make adjustments to this salad. You can replace any of the vegetables. Crunchy, subtle-flavored vegetables work best. Consider adding broccoli, radishes, or scallions
  3. If you don't have apple cider vinegar, white vinegar or white wine vinegar will also work.
  4. If you can't find vegan mayonnaise, you can make homemade vegan mayonnaise.
Frequently Asked Questions
  • Can this salad be gluten-free? Why, yes, it can! Gluten-free pasta is now pretty easy to find. If you can't find gluten-free elbow pasta at your local grocery store, you can always pick some up online.
  • Can this salad be made in advance?Again, yes! This salad is actually better the day after you make it. It allows the flavors to sink into the pasta and lets the salad thoroughly chill. This pasta is best 4-48 hours after it's made. After that, it will continue to last for another 2-3 days. Store leftover salad in an airtight container in the refrigerator.

Nutrition

Calories: 150kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 75mg | Potassium: 172mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3110IU | Vitamin C: 13.9mg | Calcium: 20mg | Iron: 0.6mg