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.
Prep Time 10 minutes
Cook Time 8 minutes
Chilling Time 1 hour
Total Time 18 minutes
- 8 oz. gluten-free elbow macaroni (I recommend Modern Table or Bionaturae)
- 3 medium carrots, peeled and cut into large pieces
- 1 tbsp scallion, roughly chopped
- 1/2 cup plus 2 tbsp vegan mayonnaise, divided (I recommend Earth Balance or Follow Your Heart)
- Kosher salt to taste
- Freshly ground black pepper to taste
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 1/2 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.
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. Please note that salt and pepper to taste were not included in the nutrition calculation.
Calories: 347kcal | Carbohydrates: 35g | Protein: 9g | Fat: 18g | Saturated Fat: 2g | Sodium: 185mg | Potassium: 405mg | Fiber: 3g | Sugar: 1g | Vitamin A: 6125IU | Vitamin C: 2.4mg | Calcium: 92mg | Iron: 0.5mg