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close up of vegan macaroni salad in ceramic bowl

Classic Vegan Macaroni Salad Recipe

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


This vegan macaroni salad is just like the classic and the ultimate crowd pleaser. It’s made with a simple creamy dressing, colorful veggies, and al dente elbow pasta. Bring this side to your next cookout and impress your family and friends!



  • 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


  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.


  • 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