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Bowl of macaroni salad with cloth napkin, red bell pepper, and celery in background
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4.93 from 28 votes

Vegan Macaroni Salad

This Vegan Macaroni salad is a delicious, lightened up version of the classic dish. It will be a crowd pleaser at your next BBQ, picnic, or potluck! No one will guess that it's vegan!
Prep Time25 mins
Total Time25 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: Barbecue, Pasta, Salad
Servings: 6
Calories: 119kcal
Author: Teresa Sklenicka


  • 8 oz macaroni pasta
  • ¼ cup onion finely diced
  • ¼ cup diced red bell pepper
  • 1 stalk celery finely diced
  • 1 medium carrot grated
  • ¾ cup Tofu Cashew Mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar or sweetener of your choice
  • ½ teaspoon onion powder
  • ½ teaspoon dried dill
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper


  • Boil the pasta according to the directions. Then drain and rinse in cold water.
  • While the pasta is boiling, dice the onion, red bell pepper and celery, and shred the carrot.
  • Mix together the remaining ingredients to make the dressing.
  • Place the cooked pasta in a medium sized mixing bowl. Add the diced vegetables and dressing, and stir to combine.
  • Cover the bowl and place the salad in the refrigerator to chill before serving.


Be sure not to overcook the pasta. You don't want mushy macaroni salad.
Nutrition facts are calculated based on enriched white pasta and my Tofu Cashew Mayonnaise. Nutrition facts will vary based on your choice of pasta, mayonnaise, and other ingredients.


Calories: 119kcal | Carbohydrates: 19.3g | Protein: 5.1g | Fat: 2.5g | Sodium: 343.7mg | Fiber: 1.4g | Sugar: 3g | Vitamin A: 1881.5IU | Vitamin C: 6.57mg | Calcium: 26.75mg | Iron: 1.28mg