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vegan macaroni salad in a wooden bowl with a spoon

Best Vegan Macaroni Salad - Easy Too!

★★★★★

5 from 5 reviews
  • Author: Verna
  • Total Time: 30 Minutes
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

This vegan macaroni salad recipe is the BEST EVER. An easy pasta salad with raw healthy veggies, smoked tofu and a creamy mayo based dressing that's incredible! Tart sweet salty savoury! Perfect for a backyard bbq, picnic or potluck! Eggless and dairy free recipe! You'll love it!

Ingredients

Scale

For salad:

  • 2 cups uncooked elbow macaroni noodles
  • 2 celery stalks, diced
  • 1/2 red bell pepper, diced (or any colour)
  • 1/4 - 1/3 cup red onion, diced
  • 1 cup chopped fresh tomatoes and their juices
  • 1 large dill pickle, chopped
  • 1/2 cup sliced black olives
  • 1/2 pack smoked tofu (100 grams), cubed into bite size pieces

For dressing:

  • 3/4 cup vegan mayonnaise, I use vegenaise
  • 1/4 cup unsweetened non dairy milk , I used almond milk
  • 1 and 1/2 tablespoons red wine vinegar
  • 1 tablespoon dill pickle juice
  • 1 tablespoon sugar
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 1/4 teaspoon celery salt
  • 2 teaspoons dried dill
  • 1/4 teaspoon each salt and black pepper

Instructions

  1. Cook the macaroni according to package instructions. Don't over cook! Drain pasta, add back to the pot and cover with cold water to stop the cooking process. Drain in a colander and toss with a good drizzle of oil. Add to a large salad bowl.
  2. While the noodles are cooking prep and chop the veggies, pickles and tofu and add to the salad bowl.
  3. Mix the salad dressing ingredients in a small bowl: vegan mayo, plant milk, vinegar, pickle juice, herbs and spices, and sugar, pour over the noodles and veggies and mix well. Season with salt and pepper if necessary
  4. Cover and chill the salad in the fridge for 20 minutes and mix again just before serving! Best served the same day! Enjoy!!
  5. Lovely with my Grillable Vegan Burger or Sliced Vegan Turkey Seitan Recipe and along side other salads like Coleslaw, Caesar Salad, Potato Salad or Broccoli Salad!

Notes

  • Gluten free: use gluten free pasta
  • I use Soyganic Smoked Tofu for this recipe if you can't find it you could substitute some chopped tofu bacon or leave it out completely and add a 1/4 teaspoon of liquid smoke (to the dressing) if you like (optional)
  • could sub apple cider vinegar for red wine vinegar but I like recipe best as written
  • prep time doesn't include chill time
  • Salad will keep covered in fridge for 3-4 days but tastes the best the first day it's made. It does not freeze well!
  • the dressing for this recipe is also so tasty on green salad and fresh or grilled veggies and more!
  • This recipe is adapted from my original recipe I made for years that contained cubed ham and cheese and is also inspired by Pioneer Woman

Tips for perfect macaroni salad:

  • do not over cook the noodles!
  • chill noodles right after cooking to stop the cooking process
  • coat the cooled pasta in oil right after draining to prevent the salad from drying out!
  • mix and serve the same day
  • Prep Time: 20 minutes
  • Cook Time: 10 Minutes
  • Category: Salads, Snacks & Sides
  • Method: Stovetop / Salad bowl
  • Cuisine: American, Canadian

Keywords: vegan macaroni salad, vegan pasta salad, vegan side dishes, vegan bbq food, vegan cook out recipes,

Find it online: https://thecheekychickpea.com/vegan-macaroni-salad/