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Vegan Macaroni Salad Recipe

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4.2 from 54 reviews

This creamy Vegan Macaroni Salad is a delicious, plant-based twist on a classic picnic favorite. Featuring tender elbow macaroni shells tossed with crunchy red pepper, celery, and onion, all coated in a smooth, dairy-free dressing made from silken tofu, dill, and tangy mustard. Perfectly chilled, this salad offers a refreshing and satisfying option for vegan and gluten-free eaters alike.

Ingredients

Pasta

  • 4 cups elbow macaroni shells (gluten-free if needed)

Vegetables

  • 1/2 medium red pepper (diced)
  • 1 cup celery (diced)
  • 1/4 cup red or green onion (diced)

Dressing

  • 1 cup silken firm tofu (ensure silken for proper blending)
  • 2-3 Tbsp dried dill
  • 2-4 Tbsp agave nectar or cane sugar (or honey if not vegan)
  • 1/4 tsp sea salt
  • Black pepper to taste
  • Garlic powder to taste
  • 2 Tbsp white wine vinegar
  • 2 Tbsp avocado or olive oil
  • 1 Tbsp spicy mustard
  • Water (to thin as needed)

Instructions

  1. Cook the pasta: Boil the elbow macaroni shells according to the package instructions until tender. Drain well and set aside to cool slightly.
  2. Prepare the vegetables: Dice the red pepper, celery, and onion, then set them aside.
  3. Make the dressing: In a blender, combine the silken tofu, dried dill, sea salt, black pepper, garlic powder, agave nectar (or cane sugar/honey), white wine vinegar, avocado or olive oil, and spicy mustard. Blend until smooth and creamy, scraping down the sides as needed. If the dressing is too thick to blend properly, add water one tablespoon at a time until the mixture churns smoothly.
  4. Adjust seasoning: Taste the dressing and add more dill, mustard, salt, or agave nectar to your preference to get the perfect balance of flavors.
  5. Combine salad: In a large serving bowl, toss together the drained macaroni, diced vegetables, and the prepared dressing until everything is evenly coated.
  6. Chill and serve: Refrigerate the macaroni salad for at least 1-2 hours before serving to allow the flavors to meld and the salad to thicken. Serve cold.
  7. Storage: Store any leftovers in an airtight container in the refrigerator for up to a few days.

Notes

  • Use silken firm tofu for a smooth dressing; regular tofu will not blend properly.
  • Adjust vinegar and mustard quantities to taste for more tang or spice.
  • This salad is naturally gluten-free if gluten-free pasta is used.
  • For a non-vegan version, substitute agave nectar with honey.
  • Chilling the salad longer enhances the flavor and thickens the dressing.

Find it online: https://justsosavory.com/vegan-macaroni-salad-recipe/