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Bowl of ultimate vegan macaroni salad with colorful vegetables and dressing

Ultimate Vegan Macaroni Salad

A creamy, veggie-forward macaroni salad that's perfect for meal prep and gatherings, featuring wholesome ingredients and a balanced dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Vegan
Calories: 290
Ingredients Method Notes

Ingredients
  

Essentials
  • 1 lb elbow pasta Whole-wheat or high-protein pasta are good choices for extra fiber and protein.
  • 1/2 cup red onion, diced Soak in cold water briefly for milder flavor.
  • 1 cup red bell pepper, diced Loaded with vitamin C.
  • 1 large carrot, peeled and diced Adds sweetness and texture.
  • 2 stalks celery, diced For crunch and hydration.
  • 1 1/2 cups frozen peas, thawed Provides plant protein.
  • 1/4 cup fresh dill, chopped Bright herbal note.
  • 1 cup vegan mayo Choose one with simple ingredients and minimal added sugar.
  • 1/4 cup apple cider vinegar Balances the mayo.
  • 1 heaping tablespoon Dijon mustard Adds depth.
  • 1 tablespoon pure maple syrup Rounds acidity with natural sweetness.
  • 1/2 teaspoon pepper
  • 1/2 teaspoon mineral salt Or to taste.
Optional add-ons
  • 1/2 cup chopped dill pickles or capers For a tangy twist.
  • 1/2 cup chopped roasted red peppers For a smokier, sweeter flavor.
  • 1/4 cup chopped fresh parsley or chives For extra herb freshness.
  • 1/2 cup cooked edamame or chickpeas Boosts plant protein.
  • 1/4 cup toasted sunflower or pumpkin seeds Adds crunch and healthy fats.
  • 1 teaspoon smoked paprika or a pinch of cayenne For a subtle smoky or spicy lift.
  • 1/2 cup grape tomatoes, halved For juicy pops and extra color.

Method
 

Cook the Pasta
  1. Bring a large pot of well-salted water to a rolling boil.
  2. Add the elbow pasta and cook according to package directions until al dente (about 8–10 minutes).
  3. Reserve a cup of the pasta cooking water if you want to thin the dressing later.
Drain and Cool
  1. Drain the pasta in a colander and rinse under cool running water until the pasta is no longer hot.
  2. Spread the pasta on a baking sheet briefly if you want it to cool faster.
Prepare the Dressing
  1. In a medium bowl, whisk together the vegan mayo, apple cider vinegar, Dijon mustard, maple syrup, pepper, and mineral salt.
  2. Taste as you go to achieve a balanced dressing.
  3. If too thick, whisk in reserved pasta water until desired consistency.
Combine Everything
  1. In a large mixing bowl, combine cooled pasta, onion, bell pepper, carrot, celery, peas, and dill.
  2. Toss gently to distribute the vegetables evenly.
Dress the Salad
  1. Pour the dressing over the salad in two stages, tossing gently in between.
  2. Mix until everything is coated but light.
Chill
  1. Cover and refrigerate for at least an hour.
Serve
  1. Give the salad a final stir and adjust seasoning if needed.

Notes

This salad is versatile; feel free to incorporate seasonal vegetables or adjust dressings based on your preference.