Vegan Macaroni Salad

This Vegan Macaroni Salad is a creamy, tangy, and vibrant dish that’s perfect for picnics, BBQs, and potlucks. Made without oil or mayo, it features a plant-based dressing that’s creamy thanks to white beans and cashew butter. It’s loaded with fresh veggies for a refreshing, healthy summer side dish that everyone will love!

Why You’ll Love This Recipe

• Creamy & tangy — the oil-free dressing provides the perfect balance of flavors

• Fresh & vibrant — loaded with crunchy veggies and a burst of fresh ingredients

• Healthy — no mayo or sugar, with wholesome ingredients like white beans and cashew butter

• Quick & easy — ready in just 25 minutes

• Great for meal prep — make ahead and store in the fridge for a couple of days

ingredients

(Tip: You can adjust the quantities using the scale if you want to make more servings.)

For the Salad:

• 8.8 oz (250 g) macaroni noodles (use gluten-free if needed)

• 1 red bell pepper, chopped

• 1 medium onion, diced

• 3 tomatoes, diced

• 1 small cucumber, diced

• ½ cup (70 g) chopped dill pickles

• ¼ cup (45 g) olives

For the Oil-Free Dressing:

• 1 (425 g/15 oz) can white beans, drained and rinsed

• ⅔ cup (160 ml) plant-based milk (any variety)

• 3 tablespoons cashew butter or tahini

• 2-3 garlic cloves

• 1 tablespoon Dijon mustard

• 1 tablespoon lemon juice

• 1 tablespoon white vinegar

• ¾ teaspoon salt

• Black pepper, to taste

instructions

1. Cook the Macaroni:

   • Cook the macaroni noodles according to package instructions, reducing the cooking time by 1-2 minutes for al dente noodles.

   • Drain the noodles and set them aside to cool. Speed up the cooling process by spreading the macaroni across a wide tray.

2. Make the Dressing:

   • In a high-speed blender, combine the white beans, plant-based milk, cashew butter (or tahini), garlic, Dijon mustard, lemon juice, white vinegar, salt, and black pepper.

   • Blend until smooth and creamy, scraping down the sides of the blender as needed.

3. Prepare the Vegetables:

   • While the pasta is cooling, rinse and finely chop the bell pepper, onion, tomatoes, cucumber, dill pickles, and olives.

   • Add all the chopped vegetables to a large mixing bowl.

4. Assemble the Salad:

   • Add the cooled macaroni to the bowl with the vegetables.

   • Pour the dressing over the pasta and veggies, then toss everything together until well combined.

   • Taste and adjust the seasoning as needed.

5. Chill and Serve:

   • For the best flavor, cover the salad and let it chill in the fridge for at least 30 minutes.

   • Garnish with fresh herbs like parsley or dill, if desired.

   • Serve chilled or at room temperature.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 8 minutes

• Total time: 25 minutes

Variations

• Use different pasta: Swap out macaroni for other pasta shapes like rotini, penne, or fusilli.

• Add protein: Toss in some chickpeas, tofu, or tempeh for added protein.

• Make it spicier: Add a chopped jalapeño or a pinch of cayenne pepper to the salad for some heat.

• Substitute vegetables: Feel free to add or swap other veggies like carrots, peas, or sweet corn for variety.

Storage

• Leftovers: Store in an airtight container in the fridge for up to 3 days. The flavors will deepen as it sits.

• Meal prep: This salad is perfect for meal prepping. Just make sure to store it in the fridge and enjoy it throughout the week.

FAQs

1. Can I use store-bought vegan mayo instead of cashew butter or tahini?

Yes, you can substitute vegan mayo for the cashew butter or tahini if you prefer a more traditional creamy texture.

2. Can I make this salad ahead of time?

Absolutely! This salad is great for making ahead of time. It actually tastes better after sitting in the fridge for a few hours or overnight, allowing the flavors to meld.

3. Can I use a different type of bean?

Yes, you can use other beans like cannellini beans or chickpeas instead of white beans for a different texture and flavor.

4. Can I add more veggies?

Definitely! Feel free to add more veggies like shredded carrots, broccoli florets, or spinach for additional nutrition.

5. Can I make this gluten-free?

Yes, just use gluten-free pasta to make the salad fully gluten-free.

Conclusion

This Vegan Macaroni Salad is a quick, healthy, and flavorful dish that’s perfect for any occasion. With its creamy dressing and fresh veggies, it’s sure to be a crowd-pleaser at picnics, BBQs, and potlucks. Easy to make, satisfying, and vegan-friendly, this pasta salad will become your go-to summer side dish!