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    Home Β» Sides

    Vegan Macaroni Salad

    Published: Apr 20, 2019 by Sherri Hall Β· This post may contain affiliate links.

    An easy-to-make Vegan Macaroni Salad with just 4 ingredients plus salt and pepper to taste! It's the perfect side for your favorite vegan summer fare including veggie burgers, tofu skewers, grilled portobello sandwiches and more.

    Jump to Recipe
    overhead shot of Vegan Macaroni Salad in a white bowl with two spoons to the right

    Is it grilling season where you live?

    I wouldn't exactly call the weather we are having in New Jersey "grilling season" per se, but we do get some intermittent good grilling days here and there.

    You know, in between bouts of temperatures in the mid 40s and crazy wind storms.

    Luckily, if you want to enjoy some macaroni salad, you don't need a grill to do so!

    Of course, nothing beats the experience of enjoying an outdoor BBQ with friends and family, and this pasta salad is a perfect addition to your party menu.

    So, basically what I'm saying is that you can enjoy this simple macaroni salad any time you'd like. 😉

    Now for a little history...

    So, it wouldn't be right if I didn't give props to my dad for creating this macaroni salad.

    Of course, his was not gluten-free or vegan, but he laid the groundwork so I've got to give him a shout-out. So, thanks Dad! 🙂

    front view of macaroni salad in a white bowl

    Ingredients needed

    Unlike most traditional macaroni salads, there are no onions or bell peppers in this recipe. In fact, there are only 4 main ingredients aside from salt and pepper.

    They are: gluten-free elbow macaroni, vegan mayonnaise, carrots and scallions.

    Truth be told, you just don't need anything else.

    The sweetness of the carrots and the subtle onion-y flavor of the scallions complement each other perfectly.

    Throw in some salt and pepper for some balance and you're all set!

    Scooping macaroni salad with a spoon from a bowl filled with it

    What gluten-free elbow macaroni is best to use?

    You can use any gluten-free elbow macaroni; however, not all brands are created equal.

    Some get a little too hard after being rinsed or soak up too much of the mayo after being refrigerated, especially for more than one day.

    Personally, my favorite brand to use for the best texture is Modern Table which is a red lentil pasta.

    The Bionaturae brand elbows also work well.

    Does the pasta shape have to be elbows?

    No, this macaroni salad does not have to be made with elbow noodles. In fact, I've made it with Modern Table's rotini shape as well as Chickapea's shells.

    Feel free to experiment with shapes, but one thing I would recommend is to stick with shapes that are similar in size to the elbows.

    How to make vegan macaroni salad

    Start by boiling water and cooking gluten-free pasta according to package directions. While the pasta is cooking, chop carrots and scallion into large pieces.

    carrots and scallions in a food processor

    Of course, I'm all about making things easy, so I put the carrots and scallion in the food processor for a nice ride.

    Scallions may not be so difficult to chop, but grating carrots?

    That is not a fun time.

    It's like waiting for water to boil except your fingers get dangerously close to a very sharp object. 😉

    shredded carrots and scallions in a food processor

    When the pasta is done, drain and rinse with cold water in a colander.

    Stir the pasta so that the additional water drains as well.

    Allow to stand about 1-2 minutes.

    Then, add pasta to a large mixing bowl. Add carrot and scallion mixture.

    shredded carrot mixture added to gluten free pasta in a mixing bowl

    Then, add mayo.

    vegan mayonnaise over ingredients in a mixing bowl

    Stir to combine. Add salt and pepper to taste.

    macaroni salad in mixing bowl after all ingredients mixed together with spoon in it

    Refrigerate for 1 hour.

    When you are ready to serve, mix in additional mayo and garnish with chopped scallions and paprika, if desired.

    Ideas for serving

    This side pairs perfectly with our marinated tempeh or baked BBQ tofu.

    It's also great with homemade veggie burgers, such as our sweet potato black bean burgers, our Buffalo chickpea burgers and our ranch chickpea veggie burgers.

    You can also enjoy it alongside grilled portobello mushrooms or veggie skewers.

    How to store leftovers

    Store leftover macaroni salad in an airtight container in the refrigerator for up to 3 days.

    You will most likely have to mix in a bit more mayo right before eating as the pasta will soak it up over time.

    You might also enjoy these vegan side dishes:

    • Hummus Pasta Salad
    • Vegan Dill Potato Salad
    • Avocado Pasta Salad
    • Southwest Lentil Pasta Salad
    • Vegan Mac and Cheese
    overhead of macaroni salad in a white bowl
    Print Recipe Save RecipeSaved!
    5 from 8 votes

    Vegan Macaroni Salad [Gluten-Free]

    An easy-to-make Vegan Macaroni Salad with just 4 ingredients plus salt and pepper to taste...a perfect side for your favorite summer fare including veggie burgers, tofu kebabs, grilled portobello sandwiches and more.
    Course Side Dish
    Cuisine American, Gluten-Free, Vegan
    Keyword egg free, gluten free, macaroni salad, meatless monday, vegan, vegetarian
    Prep Time 10 minutes
    Cook Time 8 minutes
    Chilling Time 1 hour
    Total Time 18 minutes
    Servings 6
    Calories 290kcal
    Author Sherri Hall

    Ingredients

    • 8 oz. gluten-free elbow macaroni (I used Modern Table; you can use traditional pasta if not avoiding gluten)
    • 3 medium carrots, peeled and cut into large pieces
    • 1 tablespoon scallion, roughly chopped
    • Β½ cup plus 2 tablespoon vegan mayonnaise, divided (I recommend Follow Your Heart brand)
    • Kosher salt to taste
    • Freshly ground black pepper to taste

    Instructions

    • Start by boiling water and cooking gluten-free pasta according to package directions (times range depending on brand). When the pasta is done, drain and rinse with cold water in a colander. Stir the pasta so that the additional water drains as well. Allow to stand about 1-2 minutes.
    • While the pasta is cooking, finely chop carrot and scallion pieces in a food processor using the pulse setting. You can also use a food chopper. 
    • Add pasta to a large mixing bowl. Stir in carrot and scallion mixture, followed by Β½ cup mayonnaise. Add salt and pepper to taste. Refrigerate for 1 hour. 
    • When you are ready to serve, mix in additional 2 tablespoons mayo and garnish as desired.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Suggested Equipment/Tools

    Food Processor

    Notes

    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
    Nutrition for this recipe was calculated using Modern Table brand elbow macaroni. Using a different gluten-free pasta will change the calculation.

    Nutrition

    Calories: 290kcal | Carbohydrates: 29g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Fiber: 3g
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    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    Reader Interactions

    Comments

    1. Christie

      September 08, 2020 at 12:40 pm

      5 stars
      It looks so amazing and I love how it's only made with 4 ingredients! That's a winner in my books!

      Reply
      • Sherri Hall

        September 10, 2020 at 9:31 am

        Thanks Christie! It is so simple and is such a huge hit with our family and friends, even the non-vegans! πŸ™‚

        Reply
    2. Heidy L. McCallum

      April 25, 2019 at 10:14 am

      5 stars
      What a fabulous Macaroni Salad, I love that it's a Vegan Version too. Saving this recipe for later to make for my friend.

      Reply
      • Sherri Hall

        April 25, 2019 at 11:55 am

        Thank you, Heidy! I hope your friend enjoys it! πŸ™‚

        Reply
    3. Noelle

      April 25, 2019 at 9:20 am

      5 stars
      Amazing that this is vegan! I loved it so much will be making again

      Reply
      • Sherri Hall

        April 25, 2019 at 11:54 am

        Thanks so much, Noelle! So happy to hear! πŸ™‚

        Reply
    4. Toni

      April 25, 2019 at 9:08 am

      5 stars
      I really loved it! It was so good! Can't wait to try it again!

      Reply
      • Sherri Hall

        April 25, 2019 at 11:54 am

        Thanks Toni! Glad to hear it! πŸ™‚

        Reply
    5. Julia

      April 25, 2019 at 8:56 am

      5 stars
      What a great idea! Love how easy it is to make!

      Reply
      • Sherri Hall

        April 25, 2019 at 11:53 am

        Thank you, Julia! πŸ™‚

        Reply
    6. Pam Greer

      April 25, 2019 at 8:18 am

      5 stars
      Such a great recipe! The finely chopped carrots create such a sweet and flavorful sauce!

      Reply
      • Sherri Hall

        April 25, 2019 at 8:25 am

        Thanks Pam! Yes, they do add a nice level of sweetness! πŸ™‚

        Reply

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    Sherri

    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

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