Vegan Macaroni Salad
A creamy, tangy vegan macaroni salad loaded with crunchy vegetables, fresh herbs, and a flavorful plant-based dressing. Perfect for meal prep, potlucks, or a quick everyday side, this salad is high in fiber, plant-based protein, and good fats while staying low in saturated fat.
Equipment
- 1 Large Pot – for boiling pasta
- 1 large mixing bowl
- 1 medium bowl (for dressing)
- 1 Whisk
- 1 knife and cutting board
- Measuring cups and spoons
- Refrigerator (for chilling)
Ingredients
Salad
- 8 ounces macaroni noodles
- 2 ribs celery finely minced
- ½ medium red bell pepper finely minced
- ¼ small red onion finely minced
- ¼ cup sweet pickles chopped (or sweet pickle relish)
- ¼ cup fresh dill minced
Creamy Dressing
- 1 cup vegan mayonnaise
- 2 tablespoons sweet pickle juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- 2 teaspoons mustard yellow or Dijon
- ¼ teaspoon salt
- A few shakes black pepper
- Tiny pinch garlic powder
Instructions
- Cook the Pasta: Bring a large pot of water to a rolling boil over high heat. Add a generous pinch of salt to the water to season the pasta from the start.Once boiling, add 8 ounces of macaroni noodles and stir occasionally to prevent sticking. Cook the pasta according to the package instructions until al dente—tender but still slightly firm to the bite. Immediately drain the noodles in a colander and rinse under cold running water for 1–2 minutes. This stops the cooking process, prevents the noodles from clumping, and helps them stay perfectly firm. Transfer the rinsed noodles to a large mixing bowl, drizzle with about 1 teaspoon of olive oil, and gently toss to coat. This light coating of oil ensures the noodles remain separate and easy to mix with other ingredients later.
- Prepare the Vegetables: While the pasta cooks, prep the vegetables for the salad. Finely mince 2 ribs of celery, ½ medium red bell pepper, and ¼ of a small red onion. Chop ¼ cup of sweet pickles (or use sweet pickle relish) and finely mince ¼ cup of fresh dill. Make sure all pieces are roughly the same size to create a balanced texture and ensure every bite is flavorful. Add all the chopped vegetables to the bowl with the drained noodles and gently toss to combine. The bright colors and crunchy textures of the vegetables will make the salad visually appealing and add a fresh, crisp bite.
- Whisk the Creamy Dressing: In a medium mixing bowl, combine the creamy dressing ingredients: 1 cup of vegan mayonnaise, 2 tablespoons of sweet pickle juice, 1 tablespoon of apple cider vinegar, 1 tablespoon of granulated sugar, 2 teaspoons of mustard (yellow or Dijon), ¼ teaspoon of salt, a few shakes of black pepper, and a tiny pinch of garlic powder. Use a whisk to vigorously combine the ingredients until smooth and creamy. Taste and adjust the seasoning if necessary, adding a little more vinegar for tang, sugar for sweetness, or mustard for a bit of sharpness. This dressing is the heart of the salad, giving it a luscious, creamy texture while keeping it plant-based and flavorful.
- Combine Pasta and Dressing: Pour the prepared dressing evenly over the pasta and vegetables. Use a large spoon or spatula to gently fold the ingredients together, making sure every noodle and vegetable piece is coated in the creamy dressing. Take your time to toss carefully; this ensures that the salad is evenly flavored without mashing or breaking the noodles.
- Chill for Flavor Development: Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes, or up to several hours, before serving. Chilling allows the flavors to meld together beautifully, making each bite more savory and harmonious. The salad becomes slightly firmer as it chills, which improves the overall texture and makes it perfect for serving at gatherings or packing for lunches.
- Taste, Adjust, and Serve: Before serving, give the salad a gentle stir to redistribute the dressing and refresh the textures. Taste and adjust seasonings if needed—sometimes a little extra salt, pepper, or pickle juice can elevate the flavor. Serve chilled as a side dish, potluck favorite, or light meal. This salad keeps well in the refrigerator for 4–5 days in a sealed container, making it ideal for meal prep or batch cooking.
Notes
- Use regular or gluten-free macaroni depending on dietary needs.
- Feel free to omit or substitute vegetables according to preference; celery, red onion, or red bell pepper can be swapped for cucumbers or shredded carrots.
- Apple cider vinegar can be replaced with red wine vinegar or lemon juice for a different tang.
- The salad can be made a day in advance for deeper, melded flavors.
- Adjust the sweetness or tanginess of the dressing by adding extra sugar or pickle juice to taste.
