A veganized version of classic deli-style macaroni salad that is spot on to the original, and maybe even better!

This vegan macaroni salad is creamy with the perfect crunch of veggies, and it brings me right back to my childhood. As a kid, macaroni salad was a staple at all of our summer cookouts. It was always my favorite side dish and I always piled my plate up with as much as humanly possible. 

Since I was such a fan of macaroni salad as a kid, I thought it was the perfect summer picnic recipe to veganize. As you may expect, it’s pretty easy to make this dish vegan. With a simple swap of mayo for vegenaise, you’re well on your way to enjoying an elevated version of the macaroni salad you know and love. 

One thing I have noticed is that no two macaroni salads are exactly alike. It’s pretty much up to your preference as to what veggies you’d like to include. The most classic veggies in macaroni salad are celery, bell peppers, carrots, and onions, but you can also get fancy and put tomatoes, peas, olives, broccoli, mushrooms, etc.

To make this recipe a little bit healthier, we swapped out some of the vegenaise for plain unsweetened dairy-free yogurt. This helps cut down the fat and makes it a bit lighter, which I like because I can eat more ????.

If you’re hungry for more picnic recipes we’ve got plenty for you! 

• Street Corn Pasta Salad
• Mom’s Potato Salad
• Classic Vegan Chocolate Chip Cookies
• Grilled BBQ Tofu Skewers 

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Classic Deli-Style Macaroni Salad (Easy + Vegan)

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★★★★★

5 from 4 reviews

• Author: Chris @ Sweet Simple Vegan
• Total Time: 20 minutes
• Yield: 8 servings

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Description

A veganized version of classic deli-style macaroni salad that is spot on to the original, and maybe even better!

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Ingredients

Dressing

• 3/4 cup vegan mayonnaise
• 1/4 cup plain vegan yogurt (or you can use more mayo)
• 1/4 cup sweet pickle relish
• 1 1/2 tablespoons white wine or apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, finely minced (optional)
• 1/2 teaspoon salt, or to taste
• Black pepper, as desired

Additional Ingredients

• 8 oz. gluten-free macaroni noodles (or noodles of choice)
• 1 medium carrot, grated
• 1/2 cup diced red bell pepper
• 1/3 cup thinly sliced celery
• 1/3 cup finely diced red (or green) onion
• 1 1/2 tablespoons chopped fresh parsley
• 1 1/2 tablespoons chopped fresh dill

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Instructions

1. Cook the macaroni according to the package directions. Drain and set aside to cool.
2. In a large bowl, whisk together all of the dressing ingredients. Add in the carrot, red bell pepper, celery, onion, parsley, dill and the cooled macaroni noodles. Fold everything together until well combined and uniform.
3. Serve immediately or place it into the fridge until you are ready to serve.

Notes

• Store the macaroni in an airtight container in the fridge for up to 1 week.
• Feel free to customize this recipe and add/omit vegetables and herbs of your choice! This woul be great with peas, olives and even diced vegan cheddar cheese.

• Prep Time: 10 minutes
• Cook Time: 10
• Category: Appetizer, Side
• Cuisine: Vegan, Gluten-free, American

Keywords: Vegan, Gluten-free, American, Appetizer, Side, Macaroni, Salad, Picnic

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!