Name: Vegan Macaroni Salad: The Ultimate Creamy & Delicious Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6-8 servings
Ingredients: 1 pound elbow macaroni; 1 cup vegan mayonnaise (store-bought or homemade); 1/2 cup unsweetened applesauce; 1/4 cup yellow mustard; 2 tablespoons apple cider vinegar; 1 tablespoon sugar (or maple syrup for a refined sugar-free option); 1 teaspoon celery seed; 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper (or to taste); 1 cup finely chopped celery; 1/2 cup finely chopped red onion; 1/2 cup finely chopped green bell pepper; 1/4 cup finely chopped dill pickles (optional, but highly recommended!); 1/4 cup chopped fresh parsley (for garnish); Paprika (for garnish, optional)

Vegan Macaroni Salad: Prepare to be amazed! This isn't your grandma's mayo-laden macaroni salad (unless your grandma was a culinary visionary!). We're taking a classic picnic staple and giving it a plant-based makeover that's so delicious, even the most dedicated dairy-lovers won't miss a thing. Get ready for a creamy, tangy, and utterly satisfying side dish that will steal the show at your next barbecue.

Macaroni salad has been a beloved part of American potlucks and summer gatherings for generations. Its roots can be traced back to European pasta salads, but the American version, with its creamy dressing and mix of crunchy vegetables, has become a distinct culinary tradition. It's a dish that evokes memories of sunny days, family reunions, and carefree summer afternoons.

But what makes macaroni salad so universally appealing? It's the perfect combination of textures and flavors: the tender macaroni, the crisp vegetables, and the creamy, tangy dressing. It's also incredibly versatile and convenient, making it a go-to dish for busy cooks. And now, with this Vegan Macaroni Salad recipe, everyone can enjoy this classic comfort food, regardless of their dietary choices. I promise you, this creamy, dreamy, plant-based version will become a new family favorite!

Ingredients:

1 pound elbow macaroni
1 cup vegan mayonnaise (store-bought or homemade)
1/2 cup unsweetened applesauce
1/4 cup yellow mustard
2 tablespoons apple cider vinegar
1 tablespoon sugar (or maple syrup for a refined sugar-free option)
1 teaspoon celery seed
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1 cup finely chopped celery
1/2 cup finely chopped red onion
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped dill pickles (optional, but highly recommended!)
1/4 cup chopped fresh parsley (for garnish)
Paprika (for garnish, optional)

Cooking the Macaroni:

Bring a large pot of salted water to a rolling boil. This is crucial! Don't skimp on the salt; it seasons the pasta from the inside out. I usually add about a tablespoon of salt for every gallon of water.
Add the elbow macaroni to the boiling water. Stir well to prevent the pasta from sticking together.
Cook the macaroni according to the package directions, but slightly al dente. This means cooking it for a minute or two less than the recommended time. You want the pasta to have a slight bite to it, as it will continue to soften as it sits in the dressing. Overcooked macaroni will become mushy in the salad, and nobody wants that! I usually aim for about 7-8 minutes.
Drain the macaroni in a colander. Make sure to drain it thoroughly! Any excess water will dilute the dressing and make the salad watery.
Rinse the macaroni with cold water. This stops the cooking process and helps to cool the pasta down quickly. Cooling the pasta is important because it prevents the dressing from melting and becoming oily. Rinse until the pasta is completely cool to the touch.
Shake off any excess water. Again, we want to avoid a watery salad!
Transfer the cooked and cooled macaroni to a large mixing bowl.

Preparing the Vegan Dressing:

In a separate medium-sized bowl, whisk together the vegan mayonnaise, applesauce, yellow mustard, apple cider vinegar, sugar (or maple syrup), celery seed, salt, and pepper. This is the heart and soul of our macaroni salad, so make sure everything is well combined. The applesauce adds a touch of sweetness and helps to lighten the mayonnaise, while the apple cider vinegar provides a tangy counterpoint.
Taste and adjust the seasonings as needed. This is where you can really customize the dressing to your liking. If you prefer a sweeter salad, add a little more sugar or maple syrup. If you like it tangier, add a splash more apple cider vinegar. If you want a saltier salad, add a pinch more salt. Don't be afraid to experiment!
Set the dressing aside. We'll add it to the macaroni and vegetables in the next step.

Assembling the Macaroni Salad:

Add the finely chopped celery, red onion, green bell pepper, and dill pickles (if using) to the bowl with the cooked macaroni. These vegetables add crunch, flavor, and color to the salad. Make sure they are finely chopped so they distribute evenly throughout the salad.
Pour the vegan dressing over the macaroni and vegetables.
Gently stir everything together until well combined. Be careful not to overmix, as this can cause the macaroni to break down. You want the dressing to coat all of the macaroni and vegetables evenly.
Cover the bowl with plastic wrap or a lid.
Refrigerate the macaroni salad for at least 2 hours, or preferably overnight. This allows the flavors to meld together and the salad to chill completely. The longer it sits, the better it tastes!

Serving and Storing:

Before serving, give the macaroni salad a good stir. The dressing may have settled to the bottom of the bowl.
Garnish with chopped fresh parsley and a sprinkle of paprika (if desired). This adds a pop of color and freshness to the salad.
Serve the macaroni salad cold. It's perfect as a side dish for picnics, barbecues, potlucks, or any summer gathering.
Store any leftover macaroni salad in an airtight container in the refrigerator for up to 3-5 days. Keep in mind that the macaroni may absorb some of the dressing over time, so you may need to add a little more vegan mayonnaise or apple cider vinegar to refresh it before serving.

Tips and Variations:

For a creamier salad, use a full-fat vegan mayonnaise. Some vegan mayonnaises are lighter than others, so choose one that you enjoy the taste and texture of.
If you don't have apple cider vinegar, you can substitute white vinegar or lemon juice.
For a spicier salad, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.
You can add other vegetables to the salad, such as chopped carrots, cucumbers, or tomatoes.
For a protein boost, add cooked chickpeas or white beans to the salad.
If you're making the salad ahead of time, you may want to add the vegetables just before serving to prevent them from becoming soggy.
To make this salad gluten-free, use gluten-free elbow macaroni. There are many great gluten-free pasta options available these days.
Experiment with different herbs and spices to customize the flavor of the dressing. Some other options include dried dill, onion powder, garlic powder, or smoked paprika.
If you find the salad is too dry after refrigerating, add a tablespoon or two of vegan mayonnaise or unsweetened applesauce to moisten it up.
Don't be afraid to get creative and make this recipe your own! The beauty of macaroni salad is that it's so versatile and can be adapted to suit your individual tastes.

Making it Healthier:

Reduce the amount of vegan mayonnaise. While vegan mayonnaise is delicious, it can be high in fat and calories. You can reduce the amount of mayonnaise and increase the amount of applesauce to lighten up the salad.
Use whole wheat elbow macaroni. Whole wheat pasta is a good source of fiber, which can help you feel fuller for longer.
Add more vegetables. The more vegetables you add, the more nutrients and fiber the salad will contain.
Use a natural sweetener like maple syrup or agave nectar instead of refined sugar.
Choose a vegan mayonnaise that is made with healthy oils, such as avocado oil or olive oil.

Why I Love This Recipe:

This vegan macaroni salad is a classic for a reason! It's easy to make, incredibly delicious, and perfect for any occasion. I love that it's vegan, so everyone can enjoy it, and that it can be easily customized to suit different tastes. Plus, it's a great way to use up leftover vegetables. I've been making this recipe for years, and it's always a crowd-pleaser. I hope you enjoy it as much as I do!

Conclusion:

This Vegan Macaroni Salad isn't just a recipe; it's a passport to potluck perfection and a guaranteed crowd-pleaser! I know, I know, veganizing a classic can sound daunting, but trust me, this version delivers all the creamy, tangy goodness you crave without any of the dairy. It's a vibrant, flavorful dish that's perfect for summer barbecues, picnics in the park, or even a quick and satisfying lunch. Why is this a must-try? Because it's ridiculously easy to make! Seriously, you'll be surprised at how quickly it comes together. Plus, it's incredibly versatile. You can easily customize it to your liking by adding different vegetables, herbs, or spices. But more importantly, it's delicious! The creamy cashew-based dressing perfectly coats the tender macaroni and crisp vegetables, creating a symphony of textures and flavors that will leave you wanting more. It's a plant-based twist on a beloved classic that even the most dedicated dairy-lovers will enjoy. Looking for serving suggestions? This Vegan Macaroni Salad shines as a side dish alongside grilled veggie burgers, smoky tempeh ribs, or even a simple black bean salad. For a complete meal, try adding some cubed tofu or chickpeas for extra protein. It also makes a fantastic addition to any picnic basket or potluck spread. And speaking of variations, the possibilities are endless! Want to add a little heat? Throw in a pinch of red pepper flakes or a dash of hot sauce. Craving something a bit sweeter? Add some chopped apples or raisins. Feel free to experiment with different herbs and spices to create your own unique flavor profile. Some of my favorite additions include fresh dill, parsley, or even a sprinkle of smoked paprika. You could also try using different types of pasta, like rotini or shells, for a fun twist.

Serving and Storage Tips

For the best flavor, I recommend chilling the salad for at least 30 minutes before serving to allow the flavors to meld together. It will also keep well in the refrigerator for up to 3 days, making it a great make-ahead dish. Just be sure to store it in an airtight container to prevent it from drying out. If you find that the salad has become a bit dry after being refrigerated, simply add a tablespoon or two of plant-based milk or vegan mayonnaise to restore its creamy consistency.

Don't Be Afraid to Experiment!

Remember, cooking is all about having fun and experimenting with different flavors. So don't be afraid to get creative and put your own spin on this recipe. I'm confident that you'll love this Vegan Macaroni Salad as much as I do. It's a simple, delicious, and satisfying dish that's perfect for any occasion. So, what are you waiting for? Grab your ingredients, put on your apron, and get ready to whip up a batch of this amazing vegan macaroni salad. I promise you won't be disappointed! I'm so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I'd love to hear what you think and what variations you tried. Did you add any special ingredients? Did you serve it with anything in particular? Your feedback is invaluable and helps me to continue creating delicious and accessible vegan recipes for everyone to enjoy. Happy cooking!