Description

This creamy vegan macaroni salad is a refreshing, plant-based twist on a classic favorite. Featuring tender pasta shells tossed with crunchy bell peppers, red onion, and a tangy vegan mayo dressing, it’s perfect for picnics, potlucks, or a light lunch. Quick to prepare and completely dairy-free, this salad offers vibrant flavors and is easily customizable with gluten-free pasta or various veggies.

Ingredients

Scale

Pasta

2 cups Medium Shells or Elbow Macaroni (Gluten-free pasta can be used as a substitute)

Vegetables

1 cup Bell Peppers (Chopped; can substitute with carrots or celery)
1/2 cup Red Onion (Swap for green onions if milder taste is preferred)

Dressing

1 cup Vegan Mayonnaise (Homemade cashew cream or tahini can be used)
2 tablespoons Apple Cider Vinegar (Lemon juice is a good alternative)
1 tablespoon Mustard (Dijon or yellow mustard are both great options)
Salt, to taste
Pepper, to taste

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Instructions

Cook the Pasta: Boil the macaroni according to the package instructions until al dente. Drain thoroughly and let it cool completely to avoid overcooking and to ensure the salad isn’t mushy.
Prepare Veggies: Chop the bell peppers and red onion finely. If preferred, substitute bell peppers with carrots or celery and red onion with green onions for milder flavor.
Make the Dressing: In a bowl, whisk together the vegan mayonnaise, apple cider vinegar, mustard, salt, and pepper until the mixture is smooth, creamy, and well combined.
Combine Ingredients: In a large mixing bowl, add the cooled pasta, chopped bell peppers, and red onion. Pour the dressing over and gently mix everything to ensure even coating without breaking the pasta.
Chill Before Serving: Refrigerate the macaroni salad for at least 30 minutes to allow the flavors to meld and the salad to develop a refreshing taste before serving.

Notes

Use gluten-free macaroni to make this recipe suitable for gluten-intolerant guests.
For a different flavor profile, try adding diced celery or shredded carrots instead of bell peppers.
If you prefer a creamier dressing, homemade cashew cream or tahini can substitute the vegan mayo.
Lemon juice can replace apple cider vinegar for a slightly brighter flavor.
Adjust salt and pepper according to your taste preferences.
This salad tastes even better after chilling for a few hours or overnight.