Vegan Macaroni Salad: The Ultimate Creamy & Delicious Recipe

Vegan Macaroni Salad: the creamy, tangy, and utterly irresistible side dish that will steal the show at your next potluck! Forget everything you thought you knew about vegan alternatives because this recipe delivers all the classic comfort and flavor you crave, without any dairy or eggs. Are you ready to experience a plant-based twist on a beloved classic that will have everyone asking for seconds?

Macaroni salad has a rich history as a staple at picnics and barbecues across America. Its roots can be traced back to European pasta salads, but it truly came into its own in the US, evolving into the creamy, mayonnaise-based dish we know and love. This Vegan Macaroni Salad honors that tradition while embracing a more sustainable and inclusive approach to eating.

People adore macaroni salad for its delightful combination of textures and flavors. The tender macaroni, crisp vegetables, and creamy dressing create a symphony in your mouth. It’s also incredibly convenient – perfect for making ahead of time and bringing to gatherings. This vegan version captures all of that magic, offering a guilt-free and equally delicious experience. Get ready to impress your friends and family with this plant-based masterpiece!

this Recipe

Ingredients:

• 1 pound elbow macaroni
• 1 cup vegan mayonnaise (I prefer the taste of avocado oil-based vegan mayo)
• 1/2 cup unsweetened applesauce (this adds a touch of sweetness and helps bind the salad)
• 1/4 cup yellow mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar (or maple syrup for a more natural sweetener)
• 1 teaspoon celery seed
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1 cup finely diced celery
• 1/2 cup finely diced red onion
• 1/2 cup finely diced green bell pepper
• 1/4 cup finely chopped fresh parsley (for garnish, optional)
• 1/4 cup sweet pickle relish (optional, but adds a nice tang)
• 1/2 cup vegan cheddar cheese, cubed (optional, for extra flavor and texture)

Cooking the Macaroni:

1. Bring a large pot of salted water to a rolling boil. This is crucial for properly cooking the macaroni. The salt seasons the pasta from the inside out. Use about 4 quarts of water for every pound of pasta.
2. Add the elbow macaroni to the boiling water. Stir well to prevent the pasta from sticking together.
3. Cook the macaroni according to the package directions, but reduce the cooking time by 1-2 minutes. We want the macaroni to be al dente, meaning slightly firm to the bite. It will continue to cook slightly as it cools and sits in the dressing. Overcooked macaroni will become mushy in the salad.
4. Drain the macaroni immediately in a colander. Don’t let it sit in the hot water.
5. Rinse the macaroni thoroughly with cold water. This stops the cooking process and helps to remove excess starch, preventing the salad from becoming sticky. Make sure all the pasta is cooled down.
6. Shake the colander well to remove as much excess water as possible. This is important so the dressing adheres properly to the macaroni.
7. Transfer the cooked and drained macaroni to a large mixing bowl.

Preparing the Vegan Dressing:

1. In a separate medium-sized bowl, whisk together the vegan mayonnaise, unsweetened applesauce, yellow mustard, apple cider vinegar, sugar (or maple syrup), celery seed, salt, and black pepper. Make sure everything is well combined and smooth. The applesauce adds a subtle sweetness and helps to create a creamy texture.
2. Taste the dressing and adjust the seasonings as needed. You might want to add a little more salt, pepper, sugar, or vinegar depending on your preference. Remember that the flavors will meld together as the salad sits, so don’t over-season it initially.
3. If you prefer a tangier dressing, add a little more apple cider vinegar. If you prefer a sweeter dressing, add a little more sugar or maple syrup.
4. For a creamier dressing, add a tablespoon or two of plant-based milk (almond, soy, or oat milk work well).

Assembling the Vegan Macaroni Salad:

1. Pour the vegan dressing over the cooked macaroni in the large mixing bowl.
2. Gently stir the macaroni and dressing together until the macaroni is evenly coated. Be careful not to over-mix, as this can cause the macaroni to break apart.
3. Add the diced celery, red onion, and green bell pepper to the bowl. These vegetables add a nice crunch and freshness to the salad.
4. If using, add the sweet pickle relish and cubed vegan cheddar cheese to the bowl. The pickle relish adds a tangy sweetness, and the vegan cheddar cheese adds a cheesy flavor and texture.
5. Gently stir all the ingredients together until they are evenly distributed. Again, be careful not to over-mix.
6. Cover the bowl tightly with plastic wrap or a lid.
7. Refrigerate the macaroni salad for at least 2 hours, or preferably overnight, to allow the flavors to meld together. This is a crucial step for developing the best flavor. The longer it sits, the better it tastes!
8. Before serving, give the macaroni salad a good stir. The dressing may have thickened slightly in the refrigerator.
9. Garnish with finely chopped fresh parsley, if desired. This adds a pop of color and freshness.
10. Taste the macaroni salad and adjust the seasonings as needed. You might want to add a little more salt, pepper, or vegan mayonnaise before serving.

Tips and Variations:

• For a spicier macaroni salad, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.
• For a smoky flavor, add a teaspoon of smoked paprika to the dressing.
• You can add other vegetables to the macaroni salad, such as diced carrots, cucumbers, or tomatoes.
• For a protein boost, add cooked and crumbled vegan bacon or diced tofu.
• If you don’t have apple cider vinegar, you can use white vinegar or lemon juice instead.
• If you don’t have celery seed, you can omit it or substitute it with a pinch of dried dill.
• Make sure to use a good quality vegan mayonnaise for the best flavor. I’ve found that some brands are much better than others.
• Don’t be afraid to experiment with different flavors and ingredients to create your own unique version of vegan macaroni salad.
• This macaroni salad is best served cold.
• Store leftover macaroni salad in an airtight container in the refrigerator for up to 3 days.
• If the macaroni salad becomes dry after being refrigerated, add a little more vegan mayonnaise or plant-based milk to moisten it.
• This recipe is easily doubled or tripled to serve a larger crowd.
• Consider using gluten-free macaroni for a gluten-free version.
• For a richer flavor, try using roasted vegetables instead of raw. Roasting the celery, onions, and peppers before adding them to the salad will bring out their natural sweetness.
• If you’re short on time, you can use pre-chopped vegetables. However, freshly chopped vegetables will always have the best flavor and texture.
• To prevent the red onion from being too strong, soak it in cold water for 10-15 minutes before adding it to the salad. This will help to mellow out its flavor.
• For a more vibrant color, use red bell pepper instead of green bell pepper.
• If you don’t have sweet pickle relish, you can use dill pickle relish instead.
• Consider adding a can of drained and rinsed chickpeas for added protein and fiber.
• For a festive touch, add some chopped pimentos to the salad.

Serving Suggestions:

• Serve as a side dish at picnics, barbecues, and potlucks.
• Enjoy as a light lunch or snack.
• Pair with vegan burgers, sandwiches, or hot dogs.
• Serve alongside other vegan salads, such as potato salad or coleslaw.

Enjoy your delicious and easy-to-make vegan macaroni salad! I hope you love it as much as I do!

Conclusion:

This Vegan Macaroni Salad isn’t just a recipe; it’s a passport to potluck perfection and a guaranteed crowd-pleaser. Seriously, I’ve brought this to countless gatherings, and it’s always the first thing to disappear! The creamy, tangy dressing, the perfectly cooked macaroni, and the vibrant mix of veggies create a symphony of flavors and textures that will have everyone coming back for seconds (and thirds!).

But what truly sets this recipe apart is its versatility. While I’ve shared my go-to version, feel free to get creative and make it your own. Craving a little extra protein? Toss in some cubed tofu or chickpeas. Want to add a bit of heat? A pinch of red pepper flakes or a dash of your favorite hot sauce will do the trick. For a sweeter twist, consider adding some chopped apples or grapes. The possibilities are endless!

Serving suggestions? Oh, where do I even begin? This Vegan Macaroni Salad is the perfect side dish for a summer barbecue, a picnic in the park, or even a simple weeknight dinner. It pairs beautifully with grilled vegetables, veggie burgers, or even just a simple sandwich. I personally love to serve it alongside some grilled corn on the cob and a refreshing glass of lemonade. It’s also fantastic as a light lunch on its own.

And don’t forget about variations! If you’re looking for a lighter option, you can substitute some of the vegan mayonnaise with plain vegan yogurt. For a more vibrant color, add some finely chopped red bell pepper or some fresh parsley. You can also experiment with different types of pasta. While macaroni is the classic choice, rotini or shells would also work well.

I know that sometimes vegan recipes can seem intimidating, but trust me, this one is incredibly easy to make. The ingredients are readily available at most grocery stores, and the instructions are straightforward and simple to follow. Even if you’re a beginner in the kitchen, I’m confident that you can whip up a batch of this delicious salad in no time.

So, what are you waiting for? Grab your ingredients, put on some music, and get ready to create a culinary masterpiece. I promise you won’t be disappointed. This Vegan Macaroni Salad is a game-changer, and I can’t wait for you to experience it for yourself.

Once you’ve tried it, I’d love to hear what you think! Share your photos and comments on social media using #VeganMacaroniSalad and tag me so I can see your creations. Let me know what variations you tried and what you thought of the recipe. Your feedback is invaluable, and it helps me to continue creating delicious and accessible vegan recipes for everyone to enjoy. Happy cooking! I’m sure you’ll love this Vegan Macaroni Salad as much as I do!