Should I let the pasta cool before adding the mayo?

Yes! Vegan mayonnaise is oil-based, so if you fold the mayo in with hot pasta, it will melt and become oily, not creamy. To keep this macaroni salad creamy, it's important to allow the pasta to cool completely before folding it with the dressing.

Should you rinse macaroni when making macaroni salad?

Rinsing the macaroni when making macaroni salad can be helpful, but it is not necessary. If you are in a rush, feel free to rinse it under cool water to help speed up the cool-down process.

What causes macaroni salad to get watery?

Not draining the macaroni thoroughly can cause excess water to be added to the macaroni salad and result in a watery dressing.

Classic Vegan Macaroni Salad (Gluten-Free Option!)

Name: Classic Vegan Macaroni Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Vegan
Ingredients: 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; 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

Description

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!

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

Cook the macaroni according to the package directions. Drain and set aside to cool.
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.
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