Published: · Modified: by Jenna Urben · This post may contain affiliate links
Jump to Recipe Jump to Video
This quick and easy vegan macaroni salad recipe comes together with fresh colorful veggies and a creamy egg free mayonnaise base.
It's been ages since I enjoyed macaroni salad! I missed the summer time staple dish so much, I made it myself using classic vegetables and vegan mayo.
Since I've made this egg free and dairy free side dish, I haven't been able to stop snacking on it!
If you have an upcoming bbq, picnic, or potluck coming up, you have to give this quick and easy macaroni salad a try. It's perfect for any summer celebration!
How to Make Egg Free Macaroni Salad
My macaroni salad recipe is packed full of crunchy veggies and really comes together with the veganized macaroni salad dressing!
It takes just 15 minutes to come together and is the ultimate crowd pleasing appetizer.
Here's what you'll need:
- Macaroni pasta
- Red bell pepper
- Red onion
- Celery
- Carrots
- Peas
Simple chop or dice vegetables then set aside to cook pasta and prepare dressing.
Homemade Vegan Mayonnaise Macaroni Salad Dressing
You can definitely use store bought vegan mayo without egg, or you can make your own vegan mayonnaise at home! Here's how:
- ¼cupaquafaba
- 1tablespoonagave nectaror other sweetener of choice
- 2teaspoonsapple cider vinegar
- ½teaspoonsalt
- ¼teaspoonmustard
- 1cupcanola oilor other neutral oil
Add aquafaba, agave, apple cider vinegar, salt, and dijon mustard to a tall glass. Using an immersion blender, blend on high. While blending, slowly pour oil in, moving the immersion blender up and down to help mixture become thick and creamy. Continue pouring in remaining oil and blending until vegan mayo forms! This generally takes about 1-2 minutes.
If you're wanting to pick up eggless mayo at the store, I recommend veganaise!
Easy Macaroni Salad Dressing Recipe
Alright, now that you've got your base, simple whisk these ingredients together for the best creamiest pasta salad dressing!
- 1 cup vegan mayonnaise
- 2 tablespoons pickle juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Chopped parsley, if desired
Vegan Macaroni Salad FAQ
Do I have to use macaroni noodles?
This iconic summer side dish has its name for a reason... But no, you don't have to use macaroni noodles. Macaroni elbow pasta shape makes the dressing easy to coat the pasta but you can opt for ditalini or penne instead.
Can I prep macaroni salad ahead of time?
Of course! Macaroni salad is actually tastier served cold or room temp, in my opinion. Simply meal prep and place in the fridge covered until you're ready to serve.
Is this macaroni salad gluten free?
This recipe can easily be made gluten free by using GF friendly pasta!
How do I keep macaroni from absorbing mayonnaise?
If you have extra time, chill your pasta before folding in the mayo. That will help slow the absorption of mayonnaise.
More Macaroni Salad Tips
- Don’t overcook the noodles
- Rinse the al dente pasta with cold water to stop them from cooking
- Make this macaroni salad your own by adding your favorite veggies
- Chop the veggies small to ensure each bite is packed with bursting flavors
Want more allergy friendly recipes? Check these out next:
- Easy Veggie Pasta Salad
- Simple Bruschetta
- Vegan Greek Pasta Salad
- Shish*to Peppers
- Non Dairy 5 Layer Dip
- Spicy Roasted Jalapeno Hummus
I hope you enjoy this easy vegan macaroni pasta salad as much as we do! It's quick, kid friendly, and the ultimate party snack. If you give it a try, please share a photo with me over onInstagram.
Simple Vegan Macaroni Salad
Author: Jenna Urben
This quick and easy vegan macaroni salad recipe comes together with fresh colorful veggies and a creamy egg free mayonnaise base.
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Course Appetizer, Main Course, Side Dish
Servings 8 servings
Ingredients
- 8 ounces pasta
- 1 red bell pepper diced
- ¼ red onion diced
- 2 celery ribs diced
- 1 large carrot diced
- 1 cup peas
Egg Free Macaroni Salad Dressing
- 1 cup vegan mayonnaise
- 2 tablespoons pickle juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
Cook pasta al dente according to package directions. Once cooked, drain and rinse with cool water.
In a small mixing bowl, whisk dressing ingredients together.
Toss cooked pasta, vegetables, and dressing together in a large mixing bowl.
Place covered in the refrigerator until ready to serve. Once chilled, serve and enjoy!
Leftovers can be stored in the fridge for up to 5 days.
Video
Nutrition
Calories: 313kcalCarbohydrates: 29gProtein: 5gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 247mgPotassium: 185mgFiber: 3gSugar: 3gVitamin A: 2114IUVitamin C: 27mgCalcium: 17mgIron: 1mg
Did you make this recipe?Please leave a star rating or review in the form below, then snap a picture and tag me @theurbenlife on Instagram!
More Dairy Free Side Dishes
- Vegan Zucchini Scarpaccia
- Vegan Broccoli Rice Casserole
- Smoked Green Beans
- Smoked Baked Beans
About Jenna Urben
Jenna Urben is the recipe developer, content creator, and storyteller behind The Urben Life. She has over 10 years experience adapting family favorite meals to fit allergy-friendly diets. Join Jenna as she shares delicious dairy-free recipes that are easy to follow with plenty of tips and alternatives.
Reader Interactions
Comments
Elizabeth Belden Handler
No! Don’t rinse in cold water! Add the seasonings to the hot pasta so it becomes infused with flavor, then add the vegetables when it’s cooled.Reply
Jenna Urben
You can do it either way 🙂 I prefer rinsing my pasta for pasta salad as it stops the cooking process and I find the pasta doesn't get gummy and clump together from the starchy coating.
Reply
Lindsey Harrison
What a great recipe, perfect for summer BBQ's. Thanks for sharing!
Reply
Jenna | The Urben Life
Yes!!! Thanks so much, Lindsey
Reply
Nadalie Bardo
This macaroni salad is basically my childhood! Had it so often as a kid, so great you can make it vegan too.Reply
Jenna | The Urben Life
Heck yes 🙂 Thanks for the comment!
Reply
Jen
I am always looking for great side salad recipes and I look forward to trying this one.Reply
Jenna | The Urben Life
Yay 🙂 Let me know what you think!
Reply
joy abou zeid
This is such a lovely recipe and easy to make!! I am going camping in a couple of days, I am definitely going to make one!
Reply
Jenna | The Urben Life
I'm thrilled to hear that! Enjoy, Joy 🙂
Reply
4.75 from 4 votes
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
