Vegan Macaroni Salad No Mayo

Why You’ll Love This Healthy Macaroni Salad

I love a simple, satisfying pasta salad … even more so when giving classic dishes a healthier, vegan twist– like this vegan macaroni salad which I created for my new cookbook Simple and Delicious Vegan, It’s the ultimate crowd-pleasing summer salad, made with al dente pasta, heaps of fresh veggies, and a creamy, tangy, vibrant sauce, now free from mayonnaise. Instead, this low-fat, dairy-free macaroni salad uses blended white beans and nut/seed butter for a surprisingly rich, creamy sauce that packs a fiber and protein punch. Combined with fresh herbs and veggies, this healthy pasta salad has the perfect blend of color, flavor, and texture – all in under 25 minutes (perfect for my busy new momma status). Best of all, it can be made ahead, is easily customizable, and is satisfying – a plant-based, protein-dense, nutrient-rich must-have at all your summer get-togethers. You might also enjoy a simple couscous salad, Mediterranean orzo salad, or brown rice salad.

The Ingredients and Substitutes

The Salad:

Elbow macaroni: (elbow noodles) Use gluten-free pasta or whole grain if preferred. Other small pasta shapes will work, too, like rotini, farfalle, and cavatappi. Fresh vegetables: Add fresh texture, crunch, color, and nutrients with… Cucumber (use thin-peel, low-seed English/ Persian cucumber) Onion (sweet, white, or red onion) Bell pepper (I love red bell peppers for their sweeter flavor) Tomatoes (any in-season tomatoes/ cherry tomatoes) Olives (green or Kalamata/black olives) Dill pickles: For extra crunch and sweet, tangy flavor. Fresh herbs: Fresh parsley, dill, or green onion work well to garnish.

The Oil-Free Dressing:

White beans: Use canned cannellini beans, butter beans, Great Northern beans, navy beans, or even chickpeas for the creamy base of this macaroni salad without mayo. Plant-based milk: I.e., almond, soy, oat milk, or even coconut milk. Cashew butter: Or tahini to add richness without oil. Garlic: I love using fresh garlic cloves, though garlic powder works in a pinch. Dijon mustard: Or regular yellow mustard, in a pinch. Lemon juice: Fresh is best. Add zest for more flavor. White vinegar: To add tangy depth. Apple cider vinegar or pickle juice works, too. Sea salt & black pepper

Recipe Variations And Add-Ins

More vegetables: I.e., celery, peas, corn, carrot (shredded), radishes, etc. For spice: Add cayenne pepper or finely diced Jalapeños (fresh or pickled). Sweet relish: 1-3 tbsp for sweet, tangy depth. Tofu: Finely cubed smoked or marinated tofu adds flavor, texture, and protein in the vegan mac salad. You could also add vegan pepperoni, ham, or bacon. Vegan cheese: i.e., crumbly vegan feta or chopped mozzarella/cheddar.

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

How To Make Macaroni Salad Without Mayo

Speed up cooling by spreading the macaroni across a wide tray (aka extra surface space!).

Meanwhile, combine all the dressing ingredients in a high-speed blender and blend until smooth and creamy. Pause to scrape down the sides as needed.

Next, rinse and finely chop all the vegetables (bell pepper, onion, tomato, cucumber, dill pickles, and olives) and add them to a large bowl with the cooled macaroni.

Pour in the dressing and toss to combine, then taste it and adjust any of the seasonings. Finally, garnish with fresh herbs, like parsley or dill, and enjoy chilled or at room temperature. Enjoy!

For the best flavor, cover it and let it ‘rest’ in the fridge for at least 30 minutes.

Storage Instructions

Store the vegan macaroni salad in an airtight container in the fridge for 3-4 days. It’s a great make-ahead option and will taste even better on day two. Optionally, freshen it up between servings with lemon juice, added seasoning, or even a little extra dressing. I don’t recommend freezing it.

How To Serve It?

This healthy macaroni salad is the ultimate summery salad, perfect for get-togethers alongside:

A protein—like tofu kabobs/ steaks, quinoa lentil burgers, hotdogs, or vegan sausages Grilled veggies – like zucchini, cauliflower steaks, corn, etc. Sandwiches & wraps – chickpea tuna sandwich, kebab sandwich, or falafel wrap Bruschetta/ crostini A simple leafy green salad or German cucumber salad Other popular sides – like baked beans, vegan potato salad, and keto coleslaw

Is Macaroni Salad Healthy?

Many macaroni salad recipes use heavy dairy (like LOTS of mayonnaise) and may contain added sugars and high-calorie/processed add-ins, like cheese, bacon, etc. For that reason, they’re best consumed in moderation. However, this oil-free, healthy macaroni salad recipe skips high-fat, processed ingredients in favor of whole foods, healthy fats, and plenty of fresh vegetables (aka vitamins + minerals). The result is a hearty, protein and fiber-dense, low-fat, antioxidant-rich vegan pasta salad.

Should I rinse the pasta?

Some people prefer to rinse the cooked pasta with cold water to halt the cooking process and remove excess starches. However, I usually skip this step with no issues. It’s up to you.

Recipe Tips

Cook the pasta al dente: For the best texture, it should be slightly firm to the bite (it will soften while it sits). Finely chop the veggies: That way, you’ll get a bit of everything in every single bite. Adjust sauce consistency: Optionally thin it with reserved pasta water/extra milk. Leave it to marinate: For the best flavor, leave it to sit for (at least) 30 minutes for the flavors to meld and enhance.

More Easy Vegan Salad Recipes

Mexican Avocado Salad Lebanese Fattoush Salad Quinoa salad with chickpeas Lentil Salad with Tahini Dressing Thai Glass Noodle Salad Fresh mango salsa

If you try this easy vegan macaroni salad recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.