Creamy Vegan Macaroni Salad – Connoisseurus Veg

Super creamy and packed with zippy flavor, this vegan macaroni salad is a must-have at your next cookout! Bonus: this stuff is super easy to make, and it whips up in minutes.

Macaroni salad can be so good, but it can also be pretty terrible!

What’s good? My family’s macaroni salad. My family really knows their creamy summer salads. (We’re also good with coleslaw and potato salad.) I think our go-to macaroni salad recipe came from grandma. It was always perfectly creamy, and had just the right balance of flavors.

The store-bought stuff was bad. Whenever I’d go to a picnic where they served something from a supermarket I’d be perplexed at how macaroni salad could go so wrong! Soggy, overcooked pasta with way too much dressing that’s way to sweet. Not for me!

Do you agree? If my family’s macaroni salad sounds good to you, then stick with me, because I just made it better. And vegan!

Ingredients You’ll Need

• Dried elbow macaroni. Feel free to substitute another small pasta shape, such as shells. Use gluten-free pasta if needed.
• Vegan mayonnaise. Most stores sell vegan mayo this near the regular mayonnaise or in the natural foods section. Look for brands like Vegenaise or Hellman’s vegan.
• White wine vinegar. You can substitute another type of vinegar, such as apple cider or white vinegar if you’d like. The flavor may vary slightly.
• Sugar. Use organic sugar to keep the dish vegan.
• Fresh dill.
• Celery.
• Red bell pepper.
• Red onion.
• Dill pickle relish. I never buy this ingredient, so I make my own by simply mincing up some dill pickles.
• Fresh chives.
• Salt & pepper.

Tip: Feel free to switch up the ingredients and make this vegan macaroni salad your own. Swap out the dill and/or chives for your favorite fresh herbs, try different veggies, or add more veggies!

How It’s Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

This is so easy!

• First, boil your pasta according to the package instructions. Make sure you don’t overcook it (I prefer it al dente), and when it’s done, drain it and rinse it under some cold water.
• Now, mix up your dressing. I did the not-so-smart thing in my photo below by mixing mine in a small bowl. Using a large bowl is a better idea, because it allows you to mix everything in the same bowl. Oops!
• Add your pasta and veggies to your large bowl, and mix it up!
• Taste-test and season your macaroni salad with salt and pepper to taste. You can also make any other adjustments you deem necessary here. Like a creamier salad? Add more mayo. Is the dressing a too sweet for you? Add more vinegar. Too sour? Add more sugar.

Chill your macaroni salad until it’s time to serve it. Then dig in!

Leftovers & Storage

Leftover vegan macaroni salad will keep in an airtight container in the refrigerator for about 3 days.

More Cool Vegan Summer Salads

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Creamy Vegan Macaroni Salad

Super creamy and packed with zippy flavor, this vegan macaroni salad is a must-have at your next cookout! Bonus: this stuff is super easy to make, and it whips up in minutes.

Ingredients

• 10
  ounces
  dried elbow macaroni
• ¾
  cup
  vegan mayonnaise
• 2
  tablespoons
  white wine vinegar
• 1 ½
  teaspoons
  organic granulated sugar
• 2
  tablespoons
  finely chopped fresh dill
• 1
  cup
  diced celery
  (about 3 stalks)
• ½
  cup
  diced red bell pepper
  (about 1 small pepper)
• ½
  cup
  diced red onion
• ¼
  cup
  dill pickle relish
• 3
  tablespoons
  fresh chives
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil.

2. Add the macaroni and cook it according to the package directions.

3. While the pasta cooks, mix the mayonnaise, vinegar, sugar, and dill in a large bowl.

4. When the pasta is finished cooking, drain it into a colander, then rinse it with cold water and allow it to drain again.

5. Add the macaroni to the bowl with the mayonnaise mixture, then add the celery, bell pepper, red onion, relish, and chives.

6. Stir everything together until well mixed and the pasta is coated with the dressing.

7. Taste-test and season with salt and pepper to taste. Adjust any other seasonings to your liking.

8. Cover and chill until ready to serve.

Nutrition Facts

Creamy Vegan Macaroni Salad

Amount Per Serving

Calories 232
Calories from Fat 113

% Daily Value*

Fat 12.6g19%

Saturated Fat 1.3g7%

Sodium 157mg7%

Potassium 136mg4%

Carbohydrates 25.6g9%

Fiber 1.4g6%

Sugar 3.9g4%

Protein 4.1g8%

Calcium 2mg0%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.