Dairy Free Classic Macaroni Salad

Total time1 hr 30 min

Prep time20 min

Cook time10 min

Tender elbow macaroni gets tossed while still warm in a splash of white wine vinegar, then folded with crisp celery, red onion, green bell pepper, chopped hard-boiled eggs, and a scoop of sweet pickle relish for that classic tangy-sweet crunch in every bite. The dressing—built on mayonnaise, yellow mustard, apple cider vinegar, and a hit of celery salt and onion powder—coats every noodle in a creamy, well-seasoned finish that only gets better after an hour in the fridge. A dusting of paprika and a scatter of fresh parsley right before serving gives it that classic potluck-table look. It's a make-ahead crowd-pleaser that holds up beautifully for picnics, barbecues, or a quick weeknight side, and it's a solid choice to bring to a dairy free spread without anyone noticing a thing missing.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

1 lb elbow macaroni
Creamette Elbow Macaroni - 16 Oz Essential Everyday Elbow Macaroni 16 oz Essential Everyday Elbow Macaroni, Ridged, Large 16 oz Elbow Macaroni - 16oz - Good & Gather™
Gustare Vita Organic Elbows Macaroni Product Traditional Bronze Cut, 16 Oz
See all
1 tbsp white wine vinegar

For the dressing

1 ½ cups mayonnaise
2 tbsp yellow mustard
2 tbsp apple cider vinegar
1 tbsp granulated sugar
½ tsp celery salt
½ tsp onion powder
¼ tsp garlic powder
½ tsp black pepper
½ tsp salt

For the salad

3 stalks celery, finely diced
½ medium red onion, finely diced
1 medium green bell pepper, finely diced
3 hard-boiled eggs, peeled and chopped
¼ cup sweet pickle relish

For serving

2 tbsp fresh parsley, finely chopped (optional)
paprika, for dusting (optional)

Instructions

1
Bring a large pot of well-salted water to a boil. Add the elbow macaroni and cook until just past al dente — fully tender with no chalkiness at the center, about 8–9 minutes. Drain in a colander, then transfer to a large mixing bowl.
2
While the pasta is still warm, drizzle the white wine vinegar over it and toss to coat. Spread the pasta out slightly and let it cool to room temperature, about 15 minutes, tossing occasionally so it doesn't clump.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!