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Vegan Macaroni Salad in two bowls
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4.97 from 28 votes

Vegan Macaroni Salad

Vegan Macaroni Salad with a creamy, tangy vegan mayo dressing tossed with crunchy veggies. Add in some beans for extra protein and you're good to go!
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 20 minutes
Servings 6 servings
Calories 268kcal
Author Yumna Jawad


  • 8 ounces elbow pasta
  • 2 celery stalks finely chopped
  • 2 carrots finely chopped
  • 1 small red pepper finely chopped
  • 1 cup frozen peas thawed



  • Bring a large pot of heavily salted water to a boil. Add elbow macaroni and cook according to package directions. Drain and rinse with cold water until completely cool. Set aside.
  • In a large mixing bowl, stir together the vegan mayonnaise, pickle juice, red wine vinegar, dijon mustard, maple syrup, salt and pepper.
  • Add drained macaroni to the dressing, along with celery, carrots, red pepper and peas. Toss well to combine. Serve immediately at room temperature or allow to cool in the fridge before serving.


  • Store leftovers in an airtight container for up to 5 days.
  • Switch up the vegetables according to what you like. It works really well with corn, peas, bell peppers and pimento peppers.
  • If you can’t find vegenaise, you can use any other mayonnaise or mayonnaise substitute, which can be found in the salad dressing isle at most grocery stores.


Serving: 1g | Calories: 268kcal | Carbohydrates: 39g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 396mg | Potassium: 299mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4265IU | Vitamin C: 37mg | Calcium: 33mg | Iron: 1mg