Vegan Macaroni Salad

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Quick and easy recipe for Vegan Macaroni Salad, creamy and simple macaroni with fresh and crispy celery, red onions, bell pepper is perfect for summertime backyard cookout or your next potluck!

Vegan Macaroni Salad

Vegan macaroni salad, easy to prepare, the perfect dish to bring to a summer potluck, backyard cookout or picnic.


Simple Macaroni Salad

What Veggies To Add?

This Vegan Macaroni Salad is always a hit at my gatherings. It is my go-to recipe when I’m serving a  large group of friends and family.  Use your favorite veggies or what you have on hand such as carrot, zucchini, yellow squash, peas, tomatoes etc.

It is really up to your personal preferences what veggies you put in your macaroni salad, personally, I use what veggies I have on hand.

Vegan Macaroni Salad in a white bowl

How Do You Make Macaroni Salad?

This recipe was first published Jul 3, 2012, I have updated the photos.

To prepare the macaroni salad, I cook the pasta in boiling water, then drain and rinse under cold running water to stop the cooking process and wash away extra starch that will cause the pasta to stick together.

I also use gluten-free elbow macaroni, some of my favorite brands are Ancient Harvest, Barilla, Bionaturae, Ronzoni, and Bonavita. You can purchase them at your local health food store or online on Amazon,

For this easy macaroni salad recipe, I also share a homemade oil-free vegan mayonnaise recipe but you may substitute with your favorite brands like Vegenaise or Just Mayo. if you prefer. I like this mayonnaise recipe because it is oil free and super creamy.

For the relish, I used Pa’s Pickle Relish, it is vinegar-free and tastes amazing!

How Long Will Macaroni Salad Last In The Fridge?

Macaroni salad should be stored in a tightly covered container in the fridge for 3 days, most likely it won’t last that long since it is so delicious.

Macaroni Salad in a white bowl

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Per serving

Energy: 212 kcal / 886 kJ
Fat: 10 g
Protein: 4 g
Carbs: 26 g

Cooking Time

Preparation: 20 min
Cooking: 10 min
Ready in: 30 min
For: 6 Servings


Macaroni Salad

Homemade Cashew Mayo


For The Macaroni Salad

  1. Cook elbow macaroni according to package directions. Drain and rinse under cold water.
  2. In a large bowl, mayonnaise, garlic, dill, salt, and relish. Stir in macaroni, red bell pepper, celery, onion, black olives and cheddar cheese cubes. Mix well, cover and chill.

For The Vegan Mayo

  1. Blend water, cashews, milk, starch lemon juice, onion, garlic, and salt until creamy.
  2. Pour in a medium saucepan over medium-low heat, cook stirring until sauce begins to thicken. Remove from heat and allow to cool. Store in refrigerator. Use in place of mayo in your favorite recipes.


Vegan Macaroni Salad in a white bowl

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

Please Leave a Comment and a Rating

Rate this recipe

  1. Sabrina Smith
    July 23, 2020


  2. Savannah Leibin
    November 1, 2019

    Can i use store bought mayo? Or would you recommend sticking with the mayo recipe given?

  3. Michele @ Queenbeebaker
    June 11, 2018

    This looks like the perfect recipe for my next BBQ! We are always looking for something on the side to go with our burgers. This looks delish!

  4. Rachel
    June 10, 2018

    You macaroni salad looks so good! The cashew mayo looks so creamy and you would never now it’s vegan! I also personally love my macaroni salad loaded with vegetables so this is the right recipe for me!

  5. Shelley @ Two Healthy Kitchens
    June 10, 2018

    I adore macaroni salad, and loved finding your recipe! Great tips on how you can swap in whatever veggies you like or have on hand, and about products like your fave gluten-free pastas and Pa’s Pickle Relish (which I’ve never heard of but now totally want to try!). Terrific post!

  6. Julie
    June 10, 2018

    This looks so good! Since it’s vegan and uses only non-dairy ingredients, can it sit out for longer? Obviously for long term storage it needs to be refrigerated, but say it sits out at a hot picnic for several hours — is it still safe to eat, or should you toss it like you would macaroni salad made with regular mayo?

    • Michelle Blackwood
      June 10, 2018

      Thank you Julie, I treat all foods I prepare for the public the same way I would for dairy so yes I would not allow it to sit out at a hot picnic for several hours. It is better to be safe than sorry. Just to let you know that if your mayo contains soy it is in the same category as dairy when it comes to food poisoning.

  7. Nicoletta Sugarlovespices
    June 10, 2018

    I can see this gorgeous vegan macaroni salad happening in one of our summer gatherings with friends!

  8. Leslie
    June 10, 2018

    I LOVE pasta salad. I feel like I practically survive on nothing BUT pasta salad during the summer. And the fact that this is vegan means it’s an easy win for my vegan party guests, too!

  9. lauren
    June 10, 2018

    This looks so creamy good! I would never think that it was vegan. The crunchy pepper and celery sound like the perfect compliment too!

  10. Marisa Franca
    June 9, 2018

    It looks delicious! Not being a vegan I’m always unsure how to make some of my recipes adapt to the vegan lifestyle. I guess they do have vegan cheese that I can substitute. Being able to sub some of the major ingredients really makes this a tasty dish.

  11. Jenni LeBaron
    June 8, 2018

    I love a good macaroni salad during the summer and your’s looks super tasty! It’s such a great addition to a summer BBQ!

  12. Amanda Mason
    June 7, 2018

    This looks so delish!! I love that it can be made gluten free AND it’s vegan! Perfect for a summer picnic!

  13. Gloria
    June 5, 2018

    Macaroni salads are a must for all the BBQ parties this summer. You can never to wrong with them, not matter how they are made. Always a crowd pleaser….and if you are lucky to have leftovers…make a great lunch the next day too.

  14. Elaine @ Dishes Delish
    June 5, 2018

    I love macaroni salad and try to mix it up and you have given me the perfect delicious recipe!! Two of my nieces are vegan, so I’ll be making this for our 4th of July party!

  15. Customwriting
    June 4, 2018

    Michelle Blackwood, thank you ever so for you post.Much thanks again.

  16. Sarah
    June 4, 2018

    Hi Michelle, would coconut milk work for this recipe ?

    • Michelle Blackwood
      June 4, 2018

      Hello Sarah, are you referring to the coconut milk as the non-dairy milk of choice for the mayonnaise recipe? The flavor of coconut milk will be dominant in the cashew mayonnaise recipe, so personally, I would prefer to use almond or soy.