Dairy free macaroni salad via #vegan
30 min or less, Appetizers, Easy, Gluten Free, Lunch, Nut free, Salads, Side dishes, Under 400 calories, Vegan Recipes

Macaroni Salad

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This macaroni salad is dairy free and amazing. What a great way to sneak some vegan food in your potluck! They’ll never know 😉 I especially love the addition of sweet peas. Yum.

Dairy free macaroni salad via #vegan

Macaroni salad…the classic American BBQ side dish. What better time to enjoy it than on the 4th of July? I love macaroni salad, but every time I see one of those Costco containers at a BBQ, I cringe. And I don’t even dare look at the ingredients list! It’s loaded with fat, calories, a gallon of mayonnaise and a bunch of other ingredients I can’t pronounce.

I thought I’d finally get around to making a healthier version of macaroni salad- and dairy free! Per serving it’s only 174 calories and 5.3 grams of fat; much better than it’s dairy distant cousin.

I love the addition of sweet peas and the super crunch of celery and red onions; it’s the perfect combination. It also doesn’t require too much time (or brain power) to make. Double bonus!

Dairy-free macaroni salad via #vegan

Side note: Macaroni salad is also a major staple in Hawaii! They serve virtually everything with a side of “mac salad” and rice. Carb overload right? Still, it’s good stuff. =)

So let’s make it already.

First, cook the pasta according to the package directions. Drain and rinse.

Next in a large bowl, add all the remaining ingredients and combine. Then add the cold pasta and stir to combine. Serves 8. Store in an airtight container in the fridge for 2-3 days.

Dairy-free macaroni salad via #vegan
Dairy-free macaroni salad via #vegan

Macaroni Salad

"Eat your Greens" dairy free macaroni salad via #vegan

This macaroni salad is dairy free and AHHmazing. What a great way to sneak some vegan food in your potluck! They’ll never know 😉 I especially love the addition of sweet peas. Yum.

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20
  • Yield: 8 1x
  • Category: Potluck/Main Dish
  • Method: Boil


  • 8 ounces gluten free macaroni pasta (I used Banza gluten-free chickpea pasta)
  • 1 cup frozen or fresh sweet peas, thawed (do not use canned peas)
  • 1 cup arugula, chopped (fresh baby spinach is also good)
  • 1/4 cup chopped red onion
  • 2 stalks celery, diced
  • 1 tablespoon chopped fresh dill
  • 1/2 cup vegan mayonnaise
  • 1 1/2 teaspoons apple cider vinegar
  • 1 teaspoon maple syrup
  • 1 1/2 teaspoons dijon mustard (whole grain if possible)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground sea salt
  • 1/4 teaspoon freshly ground black pepper


  1. Cook pasta according to package directions. Drain and rinse.
  2. In a large bowl, add all remaining ingredients and combine. Add cold pasta and stir to combine. Serves 8.


  • Calories: 174
  • Sugar: 2.5
  • Sodium: 296.6
  • Fat: 5.3
  • Carbohydrates: 25.5
  • Protein: 5.7

Keywords: vegan macaroni salad, easy vegan macaroni salad

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...


  • Soooo yummy. Great depth of flavor and so fresh tasting. Did it with arugula and with spinach. The arugula is the bomb.

    • Yay thanks Lynda, so happy you enjoyed it! =)

  • Very good I used about 1/2 cup arugula. The sauce is so good! I’m glad I found this site. I’m certainly going to enjoy all the recipes!

    • Yay thanks Eva!! =)


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