Vegan Macaroni Salad is a sweet side dish with just the right touch of tanginess, making it a crowd-pleaser for picnics, BBQs, camping, game day, and any gathering that calls for something refreshing and satisfying. Bonus: it naturally makes a big batch, so there’s plenty to share.
For more great salad ideas, try Classic Vegan Coleslaw Recipe, Red, White, and Blue Fruit Salad, or Vegan Caesar Pasta Salad.
During each pregnancy, I had a rather unconventional craving: macaroni salad on top of my pizza.
I know it sounds weird, but trust me – the cold pasta salad on a hot, gooey, cheesy pizza was a match made in hormonal heaven.
This vegan pasta salad brings back all those nostalgic sweet-and-savory flavors in every bite. While I’m still known to top my 100% Biga Neapolitan Pizza with it (don’t knock it till you try it), it’s now a go-to side dish for game days, picnics, and even incorporate it into vegan school lunch boxes.
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Why You'll Love This Recipe
- This is a great dairy-free pasta salad to prepare ahead of time for potlucks or gatherings. Make it ahead of time so the flavors meld in the cold fridge overnight.
- .Simple ingredients and straightforward preparation make this side dish a breeze to whip up in less than 15 minutes, while the fridge does the rest.
- Like Classic Vegan Coleslaw, this dairy-free, no-mayo pasta salad holds up beautifully, making it perfect for picnics, BBQs, or potlucks.
- It's kid-friendly and approved!
Recipe Ingredients
You’ll need the ingredients in this pic to make this vegan pasta salad recipe. Feel free to omit or add veggies as you like. See the recipe card for suggested quantities.
- Sweetened Condensed Oat Milk - I find this at Whole Foods locally, but it's just a click away on Amazon – and trust me, it's worth ordering a few. This sweetened condensed oat milk is incredibly delicious and makes a fantastic replacement for condensed milk in any recipe. I have used the condensed coconut milk in a pinch, but prefer the oat milk version.
- Vegetables - This cold salad is packed with veggies, but feel free to add or omit any to suit your taste. It's incredibly customizable! See variations below for other ingredient ideas.
- Pasta - Elbow macaroni is the classic pasta for this dish, but choose any small pasta that will hold the dressing.
Variations
- You can vary the quantities of the veggies to suit your tastes, adding or omitting any you want. This recipe is very forgiving.
- Throw in green onions, fresh dill, or black olives for variation.
- Add raisins or pickle relish for a sweeter variation.
- Add shredded vegan cheddar or cut the blocks of cheddar cheese into small cubes for a savory and sweet variation.
- To make vegan macaroni salad gluten-free, just swap the regular pasta for your favorite gluten-free elbows or shells — everything else stays the same and just as tasty!
How To Make Vegan Macaroni Salad
This recipe is ready in less than 15 minutes, plus chilling time to get it cold and thicken the dressing a bit. See the recipe card for details.
Step 1: Cook the macaroni in lightly salted water according to package directions or until al dente. Drain and let cool.
Step 2: In a large bowl, combine vegan mayonnaise, vinegar, sugar, and sweetened condensed oat milk until smooth.
Step 3: Add grated carrots, finely diced red and green pepper, and red onion to the bowl.
Step 4: Add the tender pasta to the bowl and mix until the pasta is well-coated and evenly combined with the crunchy veggies.
Step 5: Cover and chill in the fridge for at least 4 hours.
Recipe Tips
- This recipe features a thin dressing, which is exactly how I prefer my macaroni salads. However, it differs from the thicker, mayonnaise consistency you find with some savory macaroni salads. To make sure you're optimizing the consistency and flavor of this recipe, don't skip chilling the salad.
- Rinse the pasta under cold water and let it cool completely before mixing it with the dressing. Make sure it's drained completely.
- Taste the dressing before mixing in the pasta and adjust the sweetness or acidity by adding more sugar or vinegar as needed.
- This salad tastes even better when made a day ahead, allowing the flavors to meld together in the fridge and thicken the dressing.
Serving Suggestions
- This vegan macaroni salad is a great addition to any picnic spread. Pair it with Collard Green Wraps, German Potato Salad, fresh fruit, and iced tea for a refreshing outdoor meal.
- Serve alongside grilled veggies, a vegan burger like Chipotle Black Bean Burger, Vegan Chickpea Burgers, or Grilled Vegan Kebabs.
- Pack it in lunch boxes for a tasty, satisfying, and easy-to-eat meal alongside a Vegan BLT Sandwich.
- Enjoy it as a side dish at dinner time with something savory like Easy Falafel Pita Sandwich or topped on pizza - no joke - I love it.
Storage
Store the sweet vegan macaroni salad in an airtight container in the refrigerator for up to 3 days. It's even better after a day or two. To maintain the best texture, stir the salad before serving to redistribute the dressing and flavors.
Vegan Macaroni Salad FAQS
Gluten-free pasta works well and is a great option for those with gluten sensitivities.
You can use any plant-based sweetened condensed milk or make your own. Try this recipe for homemade condensed oat milk.
Vegan Macaroni Salad
Ingredients
- 1 16 ounce box macaroni pasta
- 2 cups vegan mayonnaise
- 11.25 ounces sweetened condensed oat milk
- 6 tablespoons white vinegar sub with apple cider vinegar
- 2 tablespoons sugar
- 1-2 cup carrots grated
- 1 small red onion finely chopped
- 1 small green pepper finely chopped
- 1 small red pepper finely chopped
- 1 teaspoon salt to taste
- ½ teaspoon pepper to taste
Instructions
- Cook the Pasta: Cook the macaroni in lightly salted water according to package instructions until al dente. Drain the pasta completely and rinse it under cold water to keep it from sticking.
- Prepare the Dressing: While the pasta cooks, combine the vegan mayonnaise, sweetened condensed oat milk, vinegar, sugar, and salt in a large bowl. Mix until smooth and well blended.
- Chop the Veggies: Grate the carrots, and finely dice the red onion, green bell pepper, and red bell pepper. Mix all the veggies in the large bowl with the dressing.
- Mix in the Pasta: Add the cooled macaroni to the bowl and mix until the pasta is well coated with the dressing and evenly combined with the veggies.
- Season and Chill: Season with fresh black pepper and adjust the taste. Cover the bowl and refrigerate for at least 4-8 hours to allow the flavors to meld together.
- Serve: Give the salad a good stir before serving.
Beverly says
I love sweet macaroni salad and this vegan version was delicious. Thanks for the recipe!
Regi Pearce says
You're welcome! Glad you enjoyed it.