Name: Vegan Macaroni Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2-3 cups macaroni pasta (elbow); 2 small carrots (diced ); 2 stalks celery (chopped); 1 small red bell pepper (chopped); 1 small red onion (diced); ⅓ cup peas (thawed, frozen); 4 tbsp fresh parsley (diced); 3-4 tbsp vegan mayonnaise; 1-2 tbsp Dijon mustard; 1-2 tbsp apple cider vinegar; 2-3 cloves garlic (minced); kosher salt (to taste); black pepper (freshly ground, to taste); cayenne (optional)

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Vegan Macaroni Salad

(Dairy-Free, Gluten-Free, and Plant-Based)

Looking for a vegan pasta salad that is perfect for summer? The search is over! This vegan macaroni salad is perfect summer comfort food. It is vegan, dairy-free, gluten-free, tangy, creamy, and healthy. This summer salad is made with plant-based ingredients. It’s also incredibly simple to make in just 22 minutes, or good for make-ahead. This is the cooked-chopped-assemble method. See? This is indeed simple to make!

This vegan macaroni salad is full of colorful veggies such as carrots, celery, bell pepper, red onion, peas, and parsley. The good thing about this recipe is that you can adjust the taste to your preferred liking. Don’t be afraid to experiment! You can substitute your favorite veggies.

For your information, macaroni salad is not often vegan. It’s commonly made with hard cheese, boiled eggs, and occasionally chicken. But, to satisfy your vegan desires, I’ve rounded up this vegan macaroni salad, which is a healthier version of a family dish. This recipe eliminates the dairy, eggs, and meat while still maintaining a traditional flavor. This summer recipe will be a big hit for your summer potlucks or parties.

Vegan Globetrotter Tips

Your Vegan Globetrotter tips will make your salad look and taste like it came from a restaurant. I hope these suggestions, which include:

Make small cuts in your vegetables as the same size of your elbow pasta.
This recipe can be made gluten-free. Gluten-free pasta is becoming more popular. If the physical store has no gluten0free pasta you can purchase them at online shopping store.
This vegan macaroni pasta salad is best served within 3-48 hours of preparation. It will taste even better and allows the flavors to penetrate the pasta and the salad to cool completely.

Substitution Tips

Yes, you can alter any ingredient to suit your personal preferences. The following are some ideas:

Vegetables: If preferred, you can substitute other veggies, choose mild-flavored vegetables such as radishes, cauliflower, and broccoli.
Apple Cider Vinegar: If you don’t have apple cider vinegar, white wine vinegar or white vinegar would suffice.
Kosher Salt and Black Pepper: Cayenne, kosher salt, and black pepper are all necessary. If you don’t like spicy ingredients, leave out the cayenne.
Vegan Mayo: any vegan mayo would suffice or homemade vegan mayonnaise.

Storing and Serving Tips

Storing: Leftover can be kept in the refrigerator for up to 3-4 days in a sealed container.
Serving: Serve this salad cold. It’s ideal if you let it chill for at least 3-4 hours prior serving. Season to taste once they are ready to serve.

More Salad Recipes

For more recipes, just browse through Vegan Globetrotter-Home.

So, without any hesitation, let’s get started on making something delicious that you will want to eat again and again!

Vegan Macaroni Salad You’ll Love

Vegan Macaroni Salad

This vegan macaroni salad will taste exactly how you remember it. It's made with elbow macaroni, celery, carrots, peas, and bell pepper, then mixed in a garlicky cream sauce to make it taste exactly like the original!

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Prep Time 10

Cook Time 12

Total Time 22

Course Salad, Side Dish

Cuisine Vegan

Servings People

Calories 1220 kcal

Ingredients

For The Vegan Macaroni Salad:

2-3 cups macaroni pasta elbow
2 small carrots diced
2 stalks celery chopped
1 small red bell pepper chopped
1 small red onion diced
⅓ cup peas thawed, frozen
4 tbsp fresh parsley diced
3-4 tbsp vegan mayonnaise
1-2 tbsp Dijon mustard
1-2 tbsp apple cider vinegar
2-3 cloves garlic minced
kosher salt to taste
black pepper freshly ground, to taste
cayenne optional

Instructions

For The Vegan Macaroni Salad:

Cooked the pasta according to the package instructions. Once cooked, strain it in a strainer and rinse it with cold water until it has cooled and transfer it to a large bowl.
Minced and chopped all the ingredients. Set them aside.
In a mixing bowl, mix the Dijon mustard, vegan mayonnaise, apple cider vinegar, cayenne, and garlic. Mix until everything is well combined.
Toss the cooled pasta with the herbs and vegetables, then toss with the dressing till everything is well combined.
Serve right away or place in the fridge till ready to serve.

Nutrition

Calories: 1220kcalCarbohydrates: 195gProtein: 34gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 509mgPotassium: 1374mgFiber: 17gSugar: 21gVitamin A: 20763IUVitamin C: 151mgCalcium: 164mgIron: 6mg

Keyword dairy-free, maacaroni salad, plant-based, vegan

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