Description

This Vegan Macaroni Salad is a creamy, tangy, and vibrant dish that’s perfect for any occasion! Made without mayo or oil, it features a creamy dressing made with white beans and cashew butter, complemented by crunchy, fresh vegetables. Whether you’re attending a picnic, BBQ, or potluck, this healthy and vegan-friendly salad is sure to be a crowd favorite.

Ingredients

For the Salad:

8.8 oz (250 g) macaroni noodles (use gluten-free pasta 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 can (425 g/15 oz) white beans, drained and rinsed

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

3 tablespoons cashew butter or tahini

2–3 garlic cloves, minced

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 tablespoon white vinegar

¾ teaspoon salt

Black pepper, to taste

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Instructions

Cook the Macaroni:
Cook the macaroni noodles according to package directions, reducing the cooking time by 1-2 minutes for al dente pasta. Drain and set aside to cool. Speed up the cooling process by spreading the pasta across a tray.
Make the Dressing:
In a high-speed blender, combine 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. Scrape down the sides as needed.
Prepare the Vegetables:
While the pasta is cooling, rinse and chop the bell pepper, onion, tomatoes, cucumber, dill pickles, and olives.
Assemble the Salad:
In a large mixing bowl, combine the cooled pasta with the chopped veggies. Pour the dressing over the pasta and veggies, then toss everything together until well combined. Taste and adjust seasoning as needed.
Chill and Serve:
For the best flavor, refrigerate the salad for at least 30 minutes to let the flavors meld together. Garnish with fresh parsley or dill if desired. Serve chilled or at room temperature.

Notes

Use Different Pasta: Swap macaroni for other pasta shapes like rotini, penne, or fusilli.
Add Protein: Toss in chickpeas, tofu, or tempeh for extra plant-based protein.
Spicy Version: Add a chopped jalapeño or a pinch of cayenne pepper for a spicy kick.
Substitute Veggies: Add or swap other veggies like carrots, peas, or sweet corn for variety.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Main Course
Method: Mixing
Cuisine: Mediterranean