By vinod Apr30,2024

recipe for vegan macaroni salad:


  • 8 oz (about 225g) elbow macaroni (use gluten-free if needed)
  • 1/2 cup vegan mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup or agave nectar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup chopped vegetables (such as bell peppers, celery, carrots, red onion)
  • 1/4 cup chopped fresh parsley.
  • Optional add-ins: sliced olives, chopped pickles, green onions.


  1. Cook the elbow macaroni according to package instructions. Drain and rinse with cold water to cool them down.
  2. In a large mixing bowl, whisk together the vegan mayonnaise, Dijon mustard, apple cider vinegar, maple syrup or agave nectar, garlic powder, onion powder, salt, and pepper until smooth and well combined.
  3. Add the cooked and cooled macaroni to the bowl with the dressing. Add the chopped vegetables and parsley.
  4. Toss everything together until the macaroni and vegetables are evenly coated with the dressing.
  5. Taste and adjust seasoning if needed. If you like your salad more creamy, you can add a bit more vegan mayonnaise.
  6. Cover and refrigerate the macaroni salad for at least 30 minutes before serving to allow the flavours to meld together.
  7. Before serving, give the salad a good stir and add any optional add-ins if desired.

This vegan macaroni salad is delicious for several reasons:

  1. Creamy Dressing: The creamy dressing made with vegan mayonnaise, Dijon mustard, apple cider vinegar, and a touch of sweetness from maple syrup or agave nectar provides a rich and tangy flavour that coats the macaroni and vegetables perfectly.
  2. Versatile Vegetables: This recipe uses a variety of colourful and crunchy vegetables such as bell peppers, celery, carrots, and red onion, which not only add flavour but also provide texture and nutrients to the salad. You can customise the vegetable mix according to your preferences or based on what you have on hand.
  3. Balanced Flavours: The combination of garlic powder, onion powder, salt, and pepper enhances the flavour profile of the salad, ensuring a well-balanced taste in every bite.
  4. Fresh Herbs: Chopped fresh parsley adds a burst of freshness and a hint of herbaceousness to the salad, elevating its overall taste and presentation.
  5. Make-Ahead Convenience: This salad can be made in advance and refrigerated, allowing the flavours to meld together and intensify over time. It’s perfect for meal prep, picnics, potlucks, or any occasion where you need a hassle-free side dish.
  6. Customizable: You can easily customise this recipe by adding your favourite ingredients such as sliced olives, chopped pickles, or green onions to suit your taste preferences.

Here are some tips and tricks to make the best vegan macaroni salad:

  1. Cook the Macaroni Al Dente: Be sure not to overcook the macaroni. Cook it just until it’s al dente, or slightly firm to the bite, as it will continue to soften slightly as it sits in the dressing. Overcooked macaroni can become mushy and lose its texture.
  2. Rinse the Macaroni: After cooking the macaroni, rinse it under cold water to stop the cooking process and cool it down quickly. This helps prevent the macaroni from becoming too sticky and clumping together.
  3. Use a Creamy Dressing Base: A creamy dressing made with vegan mayonnaise provides the best texture and flavour for vegan macaroni salad. You can adjust the consistency of the dressing by adding more or less mayo, depending on your preference.
  4. Adjust Seasoning to Taste: Taste the dressing before tossing it with the macaroni and vegetables, and adjust the seasoning as needed. If you prefer a stronger tangy flavour, you can add more apple cider vinegar. Similarly, you can adjust the sweetness and spiciness levels to suit your taste.
  5. Let it Chill: Allow the macaroni salad to chill in the refrigerator for at least 30 minutes before serving. This gives the flavours time to meld together and develop, resulting in a tastier salad.
  6. Add Vegetables Just Before Serving: If you’re making the salad ahead of time, it’s best to add the chopped vegetables just before serving to keep them crisp and fresh. This helps maintain the salad’s texture and vibrant colours.
  7. Garnish with Fresh Herbs: Sprinkle some chopped fresh herbs, such as parsley or chives, over the salad just before serving to add a pop of colour and freshness.
  8. Customise with Add-Ins: Get creative and add your favourite ingredients to the salad, such as sliced olives, chopped pickles, or roasted bell peppers, to add extra flavour and texture.

here are some more vegan BBQ ideas to complement your menu:

  1. Grilled Vegetable Skewers: Marinate chunks of bell peppers, onions, zucchini, cherry tomatoes, and mushrooms in a flavorful marinade (try balsamic vinegar, olive oil, garlic, and herbs). Skewer them and grill until tender and slightly charred.
  2. Portobello Mushroom Burgers: Marinate large portobello mushroom caps in a mixture of balsamic vinegar, soy sauce, garlic, and olive oil. Grill until tender and juicy, then serve on a bun with your favourite toppings like lettuce, tomato, avocado, and vegan mayo.
  3. BBQ Tofu Skewers: Cube extra-firm tofu and marinate it in a BBQ sauce of your choice. Thread the tofu onto skewers with vegetables like bell peppers, onions, and pineapple, then grill until the tofu is caramelised and the vegetables are tender.
  4. Vegan BBQ Jackfruit Sandwiches: Simmer young green jackfruit in a BBQ sauce until it’s tender and easily shredded. Serve the BBQ jackfruit on buns with coleslaw for a delicious and satisfying sandwich.
  5. Grilled Corn on the Cob: Husk the corn and grill it directly on the BBQ until it’s tender and slightly charred. Serve with vegan butter and a sprinkle of salt, or spice it up with chilli powder and lime juice.
  6. Stuffed Bell Peppers: Cut bell peppers in half and remove the seeds. Fill them with a mixture of cooked quinoa, black beans, corn, diced tomatoes, and spices. Grill until the peppers are tender and the filling is heated through.
  7. Grilled Portobello Mushroom Steaks: Marinate large portobello mushroom caps in a mixture of olive oil, balsamic vinegar, garlic, and herbs. Grill until tender and serve as a hearty main dish alongside grilled vegetables or a salad.
  8. BBQ Chickpea Salad: Toss chickpeas with BBQ sauce and roast them in the oven until crispy. Serve the BBQ chickpeas on a bed of greens with diced avocado, cherry tomatoes, corn, and a drizzle of ranch or tahini dressing.
  9. Vegan Potato Salad: Make a creamy vegan potato salad with boiled potatoes, vegan mayonnaise, Dijon mustard, chopped pickles, celery, red onion, and fresh dill. Season to taste with salt and pepper.

Grilled Fruit Skewers: Thread chunks of pineapple, peaches, strawberries, and banana onto skewers and grill until caramelised. Serve as a sweet and refreshing dessert option.

By vinod

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