This Vegan Macaroni Salad is creamy, tangy, easy to make, and packed with crunchy veggies in every bite. It comes together in just 20 minutes, making it my go-to side dish for BBQs, potlucks, and summer cookouts because it's simple, budget-friendly, and always a crowd favorite. The combination of tender macaroni, pickles, and creamy dressing gives it that classic deli-style macaroni salad flavor but is completely dairy and egg free.
Traditional macaroni salad is usually made with regular mayo and sometimes hard-boiled eggs, but this vegan version has all the same creamy, tangy flavor without any dairy or eggs. I use Vegan Mayo for the dressing and add crunchy celery, carrot, red bell pepper, onion, and pickles for the perfect balance of flavor and texture. It also tastes even better after a few hours in the fridge, which makes it great for making ahead.
It's perfect for BBQs, picnics, potlucks, cookouts, and easy summer meals. I also love making it ahead for meal prep because it keeps well in the fridge for several days and the flavor gets even better over time. Serve it cold alongside burgers, sandwiches, hot dogs, or grilled veggies for an easy side dish everyone will love.
If you're looking for more easy vegan salads and side dishes, try my Vegan Coleslaw, Vegan Caesar Salad, or Vegan Pasta Salad. They're fresh, flavorful, easy to make, and great for everyday lunches, dinners, or sharing with family and friends.
Why You'll Love This Vegan Macaroni Salad
Here's why this recipe works so well:
- Creamy, tangy, and full of flavor: The combination of vegan mayo, mustard, vinegar, and pickles gives it that classic macaroni salad taste everyone loves.
- Perfect for BBQs and potlucks: It's an easy crowd-pleasing side dish that pairs well with burgers, sandwiches, hot dogs, and grilled veggies.
- Easy to make ahead: The flavors get even better after chilling in the fridge, making it perfect for meal prep or entertaining.
- Simple ingredients: Made with affordable pantry staples and crunchy fresh veggies you can easily find at any grocery store.
- Easy to customize: Add your favorite mix-ins like peas, fresh herbs, extra pickles, or even Tofu Bacon to make it your own.
Vegan Macaroni Salad Ingredients
- Elbow macaroni: Classic for macaroni salad, but any short pasta like small shells or ditalini will also work. Use gluten-free pasta if needed.
- Celery: Adds crunch and freshness. You can use more or less depending on your taste.
- Carrot: Adds color and a subtle sweetness. I like to finely chop it, but shredded carrot works too.
- Red bell pepper: Adds crunch and sweetness. Any color bell pepper can be used.
- Red onion: Adds a sharper flavor and a little bite. You can soak it in cold water for a few minutes for a milder taste, or use green onions instead.
- Pickles: They add a tangy, salty flavor that makes the salad taste more like classic deli-style macaroni salad. Dill pickles work best, but sweet pickles can also be used for a sweeter flavor.
- Vegan mayo: The base of the creamy dressing. Use your favorite store-bought or homemade Vegan Mayonnaise.
- Apple cider vinegar: Adds tanginess and balances the creamy dressing. White vinegar or pickle juice can also be used.
- Pickle juice: Optional, but highly recommended for extra flavor and tanginess.
- Granulated sugar: Balances the acidity of the dressing and adds the classic slightly sweet flavor. Any type of sugar will work.
- Yellow mustard: Gives the dressing classic macaroni salad flavor. Dijon mustard also works.
- Salt: Enhances all the flavors. Don't forget to salt the pasta water too.
- Ground black pepper: Adds a little extra flavor and balance to the dressing.
Find the full recipe with exact measurements in the recipe card below.
How to Make Vegan Macaroni Salad
- Cook the macaroni according to the package instructions until tender. Drain well and rinse with cold water to stop the cooking process and cool the pasta down.
- Whisk all the dressing ingredients together in a small bowl until smooth.
- Add the macaroni, vegetables, and pickles to a large bowl. Pour in the dressing and mix well to combine.
- Cover and refrigerate for at least 30 minutes before serving.
Tips for the Best Results
- Cook the pasta just until al dente: Overcooked pasta can become too soft after chilling in the fridge.
- Rinse the pasta with cold water: This stops the cooking process and helps keep the macaroni from getting mushy.
- Chop the vegetables finely: Smaller pieces give the salad a better texture and make every bite more balanced.
- Let it chill before serving: The flavor gets much better after at least 30 minutes in the fridge.
- Stir before serving: The pasta absorbs some of the dressing as it sits, so giving it a good stir makes it creamy again.
Serving Suggestions
This macaroni salad is perfect for BBQs, picnics, potlucks, and easy summer meals. Serve it alongside my Vegan Burgers, Vegan Chickpea Burgers, or Vegan Hot Dogs for a classic cookout meal. It also pairs really well with Vegan BBQ Jackfruit Pulled Pork, Vegan Sloppy Joes, BBQ Tofu, or a side of Vegan Baked Beans.
How to Store Leftovers
- Fridge: Store the macaroni salad in an airtight container in the refrigerator for up to 4 days. Stir well before serving because the pasta will absorb some of the dressing as it sits.
- Freezer: I don't recommend freezing it because the dressing can separate and the vegetables may lose their texture once thawed.
- Before serving: If the salad looks a little dry after chilling, stir in a spoonful of vegan mayo to make it creamy again.
Frequently Asked Questions
Yes! In fact, it tastes even better after a few hours in the fridge because the flavors have more time to meld together. It's a great make-ahead side dish for BBQs, picnics, and meal prep.
Yes. Rinsing the pasta with cold water stops the cooking process and helps cool it down quickly so the salad stays fresh and creamy instead of mushy.
Make sure the pasta is well drained before mixing it with the dressing. If the salad dries out a little after chilling, simply stir in a spoonful of vegan mayo before serving.
The pasta absorbs some of the dressing as it chills, which is completely normal. To make it creamy again, simply stir in a little extra vegan mayo before serving.
You can easily customize it with ingredients like peas, fresh dill, green onions, Vegan Bacon, extra pickles, or chopped jalapeños depending on your taste.
More Vegan Salad Recipes
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Vegan Macaroni Salad
Ingredients
- 8 ounces dry elbow macaroni
- 2 ribs celery, finely chopped
- 1 large carrot, peeled and finely chopped
- ½ large red bell pepper, finely chopped
- ¼ red onion, finely chopped
- 2 tablespoon pickles, I used dill pickles, finely chopped
For the dressing:
- 1 cup vegan mayo
- 2 tablespoons apple cider vinegar
- 1 tablespoon pickle juice, optional
- 1 tablespoon granulated sugar
- 2 teaspoons yellow mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the macaroni according to the package directions. Drain and rinse under cold water to cool completely.
- In a small bowl, whisk together the vegan mayo, apple cider vinegar, pickle juice, sugar, mustard, salt, and black pepper until smooth and creamy.
- Add the cooked macaroni, celery, carrot, red bell pepper, red onion, and pickles to a large mixing bowl. Pour the dressing over the top and stir until everything is evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes before serving so the flavors can meld together. Stir again before serving if needed.
Notes
- Store the macaroni salad in an airtight container in the refrigerator for up to 4 days.
- I don't recommend freezing it because the texture of the pasta and dressing changes once thawed.
- If the salad dries out slightly after chilling, stir in a little extra vegan mayo or a splash of pickle juice before serving.
About Iosune
Hi, I’m Iosune! I’m a food lover, home cook, recipe creator, and co-founder of Simple Vegan Blog, which I started in 2014 to show how easy and delicious vegan cooking can be.