Vegan Macaroni Salad
Classic macaroni salad is a cookout staple, but the traditional version is off the table when you're avoiding animal products — mostly because of the egg-based mayo holding everything together. This version swaps in vegan mayonnaise and builds a creamy, tangy dressing with apple cider vinegar, yellow mustard, and just a touch of maple syrup for balance. The result is every bit as satisfying as the original, with that familiar cool, creamy texture you want from a proper summer side. Finely diced celery, red bell pepper, red onion, and dill pickle relish add crunch and brightness in every bite. The whole thing comes together quickly and then chills in the fridge, giving the dressing time to soak into the pasta and deepen in flavor. It makes six servings, so it's ideal for potlucks, picnics, or meal-prepping lunches for the week. A sprinkle of fresh parsley before serving makes it look as good as it tastes.
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Learn more →Ingredients
6 servings
- 12 oz dry elbow macaroni
- 1 tsp salt, plus more for pasta water
- 3 stalks celery, finely diced
- ½ cup red bell pepper, finely diced
- ⅓ cup red onion, finely diced
- ¼ cup dill pickle relish
For the dressing
- ¾ cup vegan mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp yellow mustard
- 1 tbsp maple syrup
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the elbow macaroni and cook according to package directions until tender, about 8–9 minutes. Drain in a colander and rinse under cold running water until the pasta is completely cool to the touch.
- 2
In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, yellow mustard, maple syrup, garlic powder, onion powder, 1 tsp salt, and black pepper until smooth and uniform.
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