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
Equipment
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
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 off and adding 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