This vegan macaroni salad is TO DIE FOR. A bed of macaroni with fresh veggies and a delicious mayo-based dressing. It’s the perfect side dish for any BBQ, potluck, or cookout!

What’s better than a cold pasta salad?!

Not too much in my humble opinion.

This vegan macaroni salad features macaroni, crisp veggies, and a mouth-watering dressing that’s not super heavy on the mayo (vegan mayo that is!)

Ingredients for macaroni salad

Elbow macaroni (can substitute with a GF variety like Banza)
Red onion
Carrots
Red pepper
Celery
Peas

Dressing:

Vegan mayonnaise (I like Follow Your Heart)
White vinegar
Dijon mustard
Agave
Dill
Celery salt
Salt and pepper

How to Make Vegan Macaroni Salad

It doesn’t get much simpler than a homemade mac salad! Follow the steps below:

Cook the pasta according to the package
Prep the veggies! Tip: I like to dive my veggies small, especially the onions!
Whisk together the ingredients for the dressing
Mix it all together and let it chill until ready to serve

Note: Macaroni salad tastes better after chilling in the fridge as the flavors have time to meddle. I recommend making the day before serving for optimal taste!

How to Store Macaroni Salad

Macaroni salad keeps in the fridge in an airtight container for about 1 week.

Can macaroni salad be frozen?

No, this is not a make-ahead recipe. Pasta is not the most freezer-friendly foods! This recipe is so easy to make though, I’m confident you can whip it up in no time.

This vegan side dish is perfect for cookouts or BBQs. It’s great in the summer (although I can enjoy it all year long!)

If you tried this vegan macaroni salad recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

More summer side dishes to enjoy:
Three Bean Salad
Vegan Pesto Pasta Salad
Vegan Cobb Salad (with coconut bacon!)

Vegan Macaroni Salad

This recipe is PERFECT for BBQs, cookouts, or potlucks! Macaroni, veggies, and a delicious dressing made with veganaise. It's so quick and easy to make too!

5 from 1 vote

Print Pin Rate

Course: Salad, Side Dish

Cuisine: American

Keyword: vegan BBQ side, vegan cookout side dish, vegan pasta salad

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: servings

Calories: 286kcal

Author: Amanda

Ingredients

1 16-ounce box elbow pasta can substitute with gluten-free pasta
1 red bell pepper diced
1 large carrot shredded
2 stalks of celery diced
1/2 red onion finely diced
1 cup frozen peas

Dressing:

1 cup vegan mayo
1/4 cup white wine vinegar
1 Tablespoon dijon mustard
1 Tablespoon agave can substitute with maple syrup
1/2 teaspoon dried dill
1/2 teaspoon celery salt
1/2 teaspoon salt
1/4 teaspoon pepper

Toppings:

chopped parsley

Instructions

Cook pasta according to package. Drain and place in a large bowl.
Add chopped veggies to the bowl.
Whisk together all the ingredients for the dressing. Pour over the macaroni and mix well.
Place in the fridge to chill for at least two hours (preferably overnight!) Taste and adjust seasonings and top with parsley before serving.

Notes

Macaroni salad tastes best once chilled. I recommend making this recipe the day before serving.

Macaroni salad keeps in the fridge in an airtight container for about 1 week.

Nutrition

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The BEST Vegan Macaroni Salad