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overhead of macaroni salad in a white bowl

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


  • 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
  • ½ cup plus 2 tablespoon vegan mayonnaise, divided (I recommend Follow Your Heart brand)
  • 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 ½ 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.


Calories: 290kcal | Carbohydrates: 29g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Fiber: 3g