Creamy Vegan Macaroni Salad
This vegan macaroni salad is every bit as creamy and tangy as the deli classic, with zero dairy. It comes together in about 20 minutes and gets even better after a stint in the fridge.
The dressing uses simple pantry staples to build that familiar flavor, and the crunchy vegetables keep it from feeling one-note. It’s the side dish I bring to every potluck and cookout.
What Makes This Macaroni Salad So Creamy?
A good vegan mayo is the foundation. I like ones made with avocado or soy because they have a neutral flavor that lets the tangy notes shine. The magic is in what you add to it: a little mustard for sharpness, sweet pickle relish for that old-school zip, and a splash of apple cider vinegar to brighten everything up.
The pasta plays a role, too. Cooking it just past al dente means it soaks up the dressing instead of sitting in a pool of it. Rinsing it under cold water cools it fast and stops the cooking so the salad stays creamy, not gummy.
Ingredients
- 8 oz elbow macaroni: the classic shape, but any short pasta works
- 1/2 cup vegan mayonnaise: use a brand you enjoy on its own
- 1 tbsp yellow mustard: adds sharp, tangy depth
- 1 tbsp apple cider vinegar: for brightness and a little bite
- 1 tsp granulated sugar: balances the acidity
- 2 tbsp sweet pickle relish: don’t skip this, it brings the signature flavor
- 1/2 tsp fine sea salt: plus more to taste
- 1/4 tsp black pepper: freshly ground if you have it
- 2 celery stalks: diced small for crunch
- 1/2 red bell pepper: diced, adds sweetness and color
- 1/4 cup finely diced red onion: mild enough to eat raw
- 2 tbsp chopped fresh dill: optional, but it ties everything together
Variations / Substitutions
- Swap the sweetener: maple syrup or agave work in place of sugar, though the flavor shifts slightly.
- Change the herbs: parsley or chives are nice if you don’t have dill.
- Add extra crunch: shredded carrot or chopped bread-and-butter pickles add texture and a little more tang.
If you like this, try my Classic Potato Salad for another creamy, vegan-friendly side.
How to Make Vegan Macaroni Salad
Step 1: Cook the Macaroni
Bring a large pot of salted water to a boil and cook the 8 oz macaroni according to package directions until just tender, about 8 minutes. You want it a little softer than al dente so the dressing soaks in.
Drain well, then rinse under cold running water until the pasta is cool to the touch. Spread it out in the colander or on a baking sheet to drain completely while you prep the rest.
Step 2: Whisk the Dressing
In a large bowl, whisk together the 1/2 cup vegan mayo, 1 tbsp yellow mustard, 1 tbsp apple cider vinegar, 1 tsp sugar, 2 tbsp sweet pickle relish, 1/2 tsp salt, and 1/4 tsp black pepper until completely smooth.
Taste the dressing now. It should be tangy and a little sweet. It will mellow once the pasta and vegetables are added, so don’t be afraid of the vinegar bite at this stage.
Step 3: Dice the Vegetables
Dice the celery, red bell pepper, and red onion into small, even pieces. You want about a half cup of celery, half cup of bell pepper, and a couple tablespoons of onion, though a little more or less is fine.
If you’re using fresh dill, chop 2 tablespoons and set it aside for the final toss. Having all the vegetables prepped and ready means the salad comes together fast.
Step 4: Toss and Serve
Add the cooled macaroni and all the diced vegetables to the bowl with the dressing. Use a large spoon or spatula to fold everything together until every piece of pasta is coated.
Give it a final taste and add a pinch more salt, pepper, or a tiny splash of vinegar if it needs a lift. Serve right away at room temperature, or cover and chill for at least an hour for the flavors to meld. Finish with the fresh dill just before serving.
Tips for the Creamiest Salad
- A good vegan mayo makes all the difference. If you’re not sure which to buy, pick one with a short ingredient list and a taste you’d use on a sandwich.
- Stir in a teaspoon of brine from the pickle jar if the dressing feels like it needs more tang.
- After chilling, the salad can thicken. Loosen it with a small spoonful of mayo or a drizzle of unsweetened non-dairy milk and stir well.
How to Store and Make Ahead
Store leftovers in an airtight container in the refrigerator for up to 4 days. The salad gets better as it sits, so go ahead and make it the night before. If it seems thick after chilling, stir in a little vegan mayo or a splash of plant milk to bring back the creaminess.
What Goes Well With Vegan Macaroni Salad
This is a textbook cookout side. Pile it next to veggie burgers, grilled portobello mushrooms, or BBQ jackfruit sandwiches. It’s also right at home alongside baked tofu or a simple green salad for a light lunch.
Frequently Asked Questions
Can I use gluten-free pasta?
Yes, any short gluten-free pasta works. Cook it just past the firm stage, then rinse and cool the same way.
What’s the best vegan mayo to use?
Brands like Follow Your Heart or Hellmann’s Vegan are widely available and have a neutral, creamy base. Use one you already enjoy.
Can I add protein?
Absolutely. A can of rinsed chickpeas or a cup of cubed firm tofu folded in at the end turns this into a heartier main dish.
Do I have to use sweet pickle relish?
It’s a big part of the classic flavor, but if you’re out, substitute an equal amount of finely chopped sweet pickles plus a little of their juice.
Creamy Vegan Macaroni Salad Recipe
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook 8 oz macaroni until just tender, about 8 minutes. Drain, rinse under cold water until cool, and drain well.
- In a large bowl, whisk together 1/2 cup vegan mayo, 1 tbsp mustard, 1 tbsp apple cider vinegar, 1 tsp sugar, 2 tbsp relish, 1/2 tsp salt, and 1/4 tsp pepper until smooth.
- Dice the celery, bell pepper, and red onion into small, even pieces. If using dill, chop 2 tbsp.
- Add the cooled pasta and diced vegetables to the dressing. Fold until evenly coated. Taste and adjust seasoning. Serve right away or chill. Finish with fresh dill before serving.
