This easy classic Vegan Macaroni Salad is perfect for potlucks and parties because it can be served at room temperature.

Vegan Macaroni Salad in two bowls with forks.

💌 SAVE THIS

I'll email this post to you, so you can come back to it later!

This Vegan Macaroni Salad came about because I had a major craving for it. It came out of nowhere and for no reason, and I knew I just had to make it.

I am so glad that I did. Sometimes the simplest recipes are the most satisfying.

Macaroni salad is the quintessential Summer salad. I don't even remember the last time that I had macaroni salad. It's probably been 10 years or more.

So before Summer is over, do yourself a favor and make this Vegan Macaroni Salad. You'll be glad you did.

It's perfect for a picnic, potluck, BBQ, or party. It can be served at room temperature, which is a host's dream come true. Eat it for lunch or as a vegan side dish for dinner.

Jump to:

❤️ Why You'll Love It
🧾 Ingredients
📖 Variations / Additions
🔪 Instructions
💭 Tips
Other Vegan Pasta Salads
📋 Recipe
💬 Comments

❤️ Why You'll Love It

It has a balance of flavors.
It is perfect for a potluck or party because it can be served at room temperature.
It's a great side dish for summer.

🧾 Ingredients

Vegan mayonnaise: Adds a rich creamy flavor. You could use vegan sour cream or vegan yogurt, but it won't be as rich tasting as vegan mayo.
Apple cider vinegar: Adds a tangy flavor. You could use red wine vinegar or rice vinegar.
Sugar: Adds sweetness. You could also use maple syrup or agave syrup.
Dijon mustard: I like Dijon mustard, but you could also use yellow mustard or even a small amount of mustard powder.
Salt and pepper: Enhances flavors and adds flavor. I like to use sea salt.
Red bell pepper: Adds a sweet crunchy flavor. You could also use a green bell pepper.
Celery: Adds crunch. It's a classic ingredient in macaroni salad.
Red onion: Adds a pungent flavor. You could also use green onion.
Elbow macaroni noodles: Hence the name of the pasta salad. I used brown rice gluten-free pasta. You could use chickpea elbow noodles or your favorite pasta. I used chickpea pasta when I updated the ingredient and process shots. Both taste great.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

📖 Variations / Additions

Customize this to your liking!

Sweet pickles or dill pickles
Sweet pickle relish or dill pickle relish
Parsley
Carrots
Paprika
Dill

5 Secrets to Vegan Cooking

Free 5 Part Email Series to Elevate Your Vegan Cooking

We respect your privacy. Unsubscribe at any time.

🔪 Instructions

Dressing ingredients in a large mixing bowl.

Step 1: Add dressing ingredients to a large mixing bowl.

Mixed dressing ingredients in a bowl with spoon.

Step 2: Mix until smooth and creamy.

Noodles in a saucepan with boiling water.

Step 3: Cook pasta according to the directions. Make sure to salt the water. I like to add a splash of olive oil when I cook brown rice pasta. Drain water.

Noodles and the rest of ingredients added to the mixing bowl with dressing.

Step 4: Add cooked pasta and chopped veggies to the dressing.

Step 5: Toss to coat.

💭 Tips

Taste as you go. Taste the dressing, taste the salad ingredients, and taste the final product. You may want more or less sugar, red onion, etc.
Salt your pasta water! I've noticed that most pasta products fail to mention this on their directions for cooking the pasta, but it's very important. Pasta soaks up the salt as it cooks. It's important to season at every step in cooking.
I also add a splash of olive oil to my pasta, because brown rice pasta loves to stick together. That's purely optional, but I find that it helps.

*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

Vegan Macaroni Salad