Vegan Macaroni Salad
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.There is nothing more satisfying than a chilled pasta salad, and this vegan macaroni salad is creamy, tangy, and packed with crunchy vegetables. I blend cashews, potatoes, and white beans into a smooth dressing that mimics mayo and coats every piece of pasta. It takes me just 30 minutes to make, and it is ideal for meal prep, cookouts, summer dinners, or potlucks.
Macaroni salad has always been one of those classic side dishes that instantly reminds me of backyard barbecues from my childhood. A lot has changed since then, and now I have to be a bit more mindful of what I put into my meals. Usually, I make something lighter like a Hawaiian macaroni salad, but I wanted to create a version similar to the creamy ones that some aunts always brought to every function. If you enjoy deli-style salads, this recipe is definitely worth trying.
I originally started testing this vegan macaroni salad after realizing I was constantly disappointed by the store-bought version that tasted overly sweet, oily, or watery. Once I had finally perfected my base for the dressing, I knew my kids would love it. Usually, I get a bit of resistance when I serve something that looks very obviously healthy, like my vegan orzo salad, but I knew this dressing would win them over. The first time they ate it, they immediately recognized the pickle flavor and got excited.
👩🏽🍳 Why I Love This Recipe
I love the way the creamy dressing coats the pasta, while the celery, onions, peppers, and pickles add a lovely crunch and brightness. I also appreciate that the dressing tastes rich and satisfying while remaining fully plant-based, which means no sluggishness or bloating. As a mom and health coach, I like a pasta salad that is packed with vegetables and plant-based protein, but still tastes like classic comfort food.
Another great thing about this recipe is that it is so incredibly simple to make. Many of my friends find the prospect of making their own creamy dressing from scratch daunting, but all you really need is the proper preparation. I start by cooking the macaroni, then drain and rinse it once it is done. While the macaroni cooks, I saute the bell pepper lightly until slightly softened. Then I blend the cashews, potatoes, white beans, pickle juice, garlic, and seasoning until completely smooth and creamy. After I have combined everything, I let the salad chill before serving.
A few years ago, my friend and I were discussing certain recipes that are not as popular anymore, and even seem old school, and definitely not trendy. We both agreed that creamy pasta salads were in danger of becoming uncool, so we decided to make one for every social gathering we attended in an attempt to start a revival. Ha! I do not know if we started one, but I can tell you that every person commented on how they should be making more pasta salads. And now I implore you to go ahead and make this creamy macaroni salad.
🥘 Ingredients
I use fresh vegetables and a creamy homemade dressing for this vegan macaroni salad. This is everything I need to create the perfect deli-style flavor without mayo:
For the salad base
Macaroni noodles: Classic elbow macaroni gives the salad the perfect texture and shape for holding onto the dressing.
Vegetables: I use a mix of colorful bell peppers for sweetness, chopped celery for a crisp texture, dill pickles for a tangy flavor, and red onion for a sharpness that balances the creamy dressing.
Salt and pepper: This enhances the natural taste of the vegetables.
For the creamy dressing
Cashews, cooked potatoes, and white beans: These 3 ingredients create the velvety base for the dressing.
Pickle juice: This adds a tang and saltiness that sharpens the entire dressing.
Seasonings: I use salt, garlic, and ground mustard to achieve a flavor similar to mayonnaise.
🔪 How To Make
These are the steps I follow when making this vegan macaroni salad to help keep the pasta firm and the dressing smooth:
Cook pasta: First, I cook the macaroni until al dente, then drain and rinse it under cold water.
Saute peppers: While the pasta cooks, I saute the chopped peppers with a little broth or oil until slightly softened.
Prep vegetables: Next, I chop the celery, onion, and pickles, then place everything into a large mixing bowl.
Blend dressing: I blend the cashews, potatoes, white beans, pickle juice, garlic, mustard, and seasonings until completely smooth.
Combine salad: Then I add the pasta, peppers, and creamy dressing into the bowl with the vegetables and mix thoroughly.
Chill before serving: Finally, I chill the salad in the refrigerator so the dressing thickens slightly and the flavors develop fully.
💭 Expert Tips
My #1 Secret Tip for this vegan macaroni salad recipe is to avoid overcooking the pasta. Soft noodles continue to absorb the dressing as they chill and can quickly turn the salad heavy and mushy. This is why I stop cooking the noodles just as they become al dente and rinse them under cold water to stop further cooking.
Other Tips To Keep In Mind:
- Soak cashews well: I soak the cashews overnight whenever possible since fully softened cashews blend into a much smoother dressing without graininess.
- Salt pasta water: Well-salted pasta water helps season the noodles from the inside instead of depending entirely on the dressing later.
- Dice vegetables small: Smaller vegetable pieces distribute more evenly through my salad and ensure that each bite is balanced.
- Soak red onion: If raw red onion is too pungent for you, I recommend soaking it in ice-cold water for 10 minutes before drying it off and adding it to the salad.
- Always chill before serving: I always let the salad chill for at least 30 minutes before serving so the dressing thickens and coats the pasta better.
📖 Variations
These are 3 variations of this vegan macaroni salad, which I make frequently because they are so delicious:
Smoky version: I add a handful of chopped vegan mushroom bacon and a pinch of smoked paprika when serving this salad at summer cookouts. My husband loves this version the most.
Dressing swap: Sometimes I swap out the dressing and use my dairy-free thousand island dressing instead. This gives the salad a touch more complexity. My boys love this version as it has a slightly sweeter flavor.
Protein-packed: I stir in cubed baked tofu or chickpeas when I want this salad to function as a complete meal. I love coating the chickpeas in some paprika and a touch of olive oil, then I air fry them until crispy and scatter them over the macaroni just before serving.
🍽 Serving Suggestions
This vegan macaroni salad is a staple for cookouts and picnics. I recommend serving it with other foods that are easy to eat and complement the flavors in the dressing. It pairs really well with tofu skewers with ginger and soy marinade, or some crispy air fryer tempeh.
The last time I made this salad, I packed it up before we all went to the beach for a sunset picnic. I decided to serve it with a deli-style BBQ tempeh sandwich and a side of vegan buffalo cauliflower wings. After spending all evening on the beach, my boys fell asleep in the car on the way home, and I sat up front eating the leftover macaroni salad.
🧊 Storing And ♨️ Reheating
Refrigeration: I store the macaroni salad in an airtight container in the refrigerator for up to 5 days. The flavor actually improves slightly after the salad chills for several hours.
Freezing: I avoid freezing the fully assembled salad as the pasta and vegetables soften too much after thawing.
Reheating: This is best served chilled or at room temperature, so there is no need for reheating.
❓Recipe FAQs
What can I use instead of cashews in the dressing?
If I need a nut-free option, I replace the cashews with extra white beans or silken tofu for creaminess. Sunflower seeds can also work, but they create a slightly more earthy flavor compared to cashews. Just be sure to soak the sunflower seeds and blend thoroughly so the dressing stays smooth and creamy.
How do I make this vegan macaroni salad ahead for parties, without ruining the texture?
I usually prepare the dressing, vegetables, and pasta separately if making the salad more than a day ahead. Then I combine everything closer to serving time so the noodles stay firmer and the vegetables keep their crunch. If fully assembled in advance, I stir the salad well before serving and add extra dressing to freshen it up.
Why did my vegan macaroni salad become dry after sitting in the refrigerator?
Pasta naturally absorbs dressing as it chills, especially overnight. I usually reserve a little extra dressing or stir in a splash of pickle juice, plant milk, or lemon juice before serving leftovers to loosen everything back up. Slightly firmer pasta also helps prevent the salad from soaking up too much dressing too quickly.
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Vegan Macaroni Salad
There is nothing more satisfying than a chilled pasta salad, and this vegan macaroni salad is creamy, tangy, and packed with crunchy vegetables. I blend cashews, potatoes, and white beans into a smooth dressing that mimics mayo and coats every piece of pasta. It takes me just 30 minutes to make, and it is ideal for meal prep, cookouts, summer dinners, or potlucks.
Servings: 6
Calories: 446kcal
Ingredients
For The Macaroni
- 16 ounces elbow macaroni pasta or other preferred shape
- 2 cups chopped sweet red/orange/yellow pepper one kind or a mix
- your favorite oil to sauté or broth if oil free
- ¼ teaspoon sea salt
- ¾ cup chopped celery
- ¾ cup chopped dill pickles
- ¼ cup dill pickle juice from the jar
- ¾ cup chopped red onion soaked in cold water for a few minutes and drained (see note)
- ½ teaspoon ground black pepper
Creamy Dressing
- 1 cup raw cashews see note
- ¼ cup cooked potato see note
- ½ cup cooked white beans rinsed and drained
- ¾ cup water
- 2 tablespoons dill pickle juice from the jar
- 1 ½ – 2 teaspoons sea salt adjust for your preference
- 1 clove garlic
- ¼ teaspoon ground mustard seed
Optional Garnishes
Equipment
Instructions
- Cook pasta according to package directions.
- Once pasta is done, rinse in cold water then add it to the bowl with the veggies below.
- Saute chopped sweet pepper over medium heat using veggie broth or oil and a dash of salt. Cook until soft, about 5-7 minutes.
- Meanwhile, put celery, red onion, dill pickles, pickle juice and black pepper in a large bowl.
- Next, make the creamy dressing by putting the ingredients into a blender and blend until creamy and smooth.
- Add the creamy dressing to the bowl and mix. Taste and adjust salt as necessary. I needed an extra ½ teaspoon.
- Place in the fridge while you clean up to allow it to get cold and so the flavors can marinate completely.
- Once ready, garnish with ingredients of choice and devour!
Notes
- My #1 Secret Tip for this vegan macaroni salad recipe is to avoid overcooking the pasta. Soft noodles continue to absorb the dressing as they chill and can quickly turn the salad heavy and mushy. This is why I stop cooking the noodles just as they become al dente and rinse them under cold water to stop further cooking.
- Soak cashews well: I soak the cashews overnight whenever possible since fully softened cashews blend into a much smoother dressing without graininess.
- Salt pasta water: Well-salted pasta water helps season the noodles from the inside instead of depending entirely on the dressing later.
- Dice vegetables small: Smaller vegetable pieces distribute more evenly through my salad and ensure that each bite is balanced.
- Soak red onion: If raw red onion is too pungent for you, I recommend soaking it in ice-cold water for 10 minutes before drying it off and adding it to the salad.
- Always chill before serving: I always let the salad chill for at least 30 minutes before serving so the dressing thickens and coats the pasta better.
Nutrition
Calories: 446kcal | Carbohydrates: 72g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Sodium: 954mg | Potassium: 560mg | Fiber: 5g | Sugar: 4g
