Easy Vegan Macaroni Salad

• It tastes like classic creamy pasta salad.
• It’s made with pantry and fridge staples.
• It’s loaded with veggies, but requires no chopping!
• It’s dairy free and gluten free.
• It can be made several days in advance.
• It’s adaptable.
• It’s delicious!

Pasta ~ Macaroni noodles are classic in a recipe like this, but any other small to medium shape noodles will work, like rotini, penne, small shells, or ditalini.

Use gluten free noodles, if you need or want. We like the Tinkyada brand of gluten free noodles.

Veggies ~ I use store bought coleslaw mix and frozen peas so all I have to do is dump it in. No chopping required!

I add the peas to the bottom of a colander and drain the hot pasta right over the top which instantly thaws them. Voila!

Mayo ~ Feel free to use homemade vegan mayonnaise or store-bought. I’m partial to my easy homemade version, but Follow Your Heart’s Vegenaise is my favorite store-bought.

Vinegar ~ White distilled vinegar works great in this recipe. You could also use apple cider vinegar.

Mustard ~ Plain yellow mustard is my choice, but if you like Dijon, go for it.

Sugar ~ I generally use organic cane sugar, but pure maple syrup would provide the same sweetness to balance the flavors.

Herbs ~ Chopped fresh parsley seems to be an herb everyone likes and it brings a nice freshness to the dish. Sometimes I add chopped fresh dill either instead of parsley or in addition to.

If you like cilantro, that will also work.

Extras ~ This vegan macaroni salad is adaptable to whatever veggies you like. You can certainly chop or shred your own cabbage and carrots if you prefer.

Diced bell peppers, chopped celery, sliced radishes, shredded zucchini, diced red onion, or chopped cucumbers would all be great additions. Use what you like!

Cook the macaroni in well salted water according to package directions for al dente. Place the peas in the bottom of a large colander (1) and drain the cooked pasta right over the top (2). Drain well and set aside to cool.

In a large mixing bowl, dump in the coleslaw mix (3) and then add the cooled pasta and peas (4).

Pour the dressing over the coleslaw and pasta mixture (7). Stir well to coat thoroughly (8).

Add the fresh chopped parsley, if using, and stir to combine.

Refrigerate until ready to serve.

Storage/Freezing

Fridge: Store this vegan macaroni salad in an air-tight container in the fridge for 4 to 5 days.

I do not recommend freezing this recipe.

Pro tips for success

~ Cook the pasta in well salted water. This the first layer of flavoring.

~ Cook the pasta just until al dente. Do not over cook!

~ Allow the pasta to cool before adding the dressing. Otherwise, the warm pasta will absorb some of the dressing and the salad won’t be as creamy.

~ Allow the finished dish to chill before serving.

~ This vegan macaroni salad can be made several days in advance.

~ This recipe is vegan and nut free.

~ This recipe is easily made gluten free by choosing gluten free noodles.

~ To make this recipe soy free, use a soy-free vegan mayo, like Soy-Free Vegenaise.

More vegan pasta salads