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Sneak some healthier, veggie-filled options into your next potluck with this {20-Minute} Vegan Macaroni Salad. It’s packed with nutritious ingredients like sweet peas, celery, and arugula, mixed together with a creamy lemony-dill dressing.
Macaroni salad…the classic American BBQ side dish. There’s just something about pasta noodles and a creamy dressing that just hits the spot!
However, macaroni salads are often LOADED with dairy-laden fat, calories, and ingredients you may not be able to pronounce- making them a less than healthy choice.
But this vegan version of Macaroni Salad is much different! With just 233 calories and 7.2 grams of fat per serving, it’s way healthier! And it’s also packed with nutritious crunchy celery and red onions, peppery arugula and yummy sweet peas.
This recipe also doesn’t require too much time (or brain power) to make. Score! Serve it alongside these Vegan Black Bean Burgers for a perfect summer meal.
Helpful tips:
- Cavatappi pasta works great for this recipe, but you can use any pasta noodle you want, such as macaroni noodles or penne. Or use gluten-free noodles if you choose.
- You’ll also notice the peas in this recipe (called “petite peas”) are much smaller than regular peas. Petite peas (see photo below) are also a little sweeter than regular peas, have a more tender skin, and are just…so cute! Use petite peas over regular peas if you have the option.
- Whether you use petite or regular peas, it’s best to buy frozen peas and thaw before using. Note: Do not use canned peas (they are very mushy and won’t work well for this recipe).
- If making this dish ahead of time, keep the sauce and noodles/veggies separate while storing, and mix together just before serving.
- If bringing this dish to a potluck, it’s best to make a double batch.
- The vegan mayo will make a difference in taste for this recipe, so make sure you choose your favorite!
How to make this vegan Macaroni Salad:
Let’s get started. First, cook the pasta in salted water according to the package directions to al dente (with a little bite to them). Drain and rinse. Set aside.
Then, to a large bowl, add the sweet peas, arugula, red onion, celery and chopped dill. Stir to combine.
Next, in a small bowl, add the vegan mayo, apple cider vinegar, maple syrup, dijon mustard, lemon juice, salt and pepper. Stir with a small whisk to combine.
Finally, add the cooked pasta and sauce to the bowl of veggies. Stir to combine.
There will be quite a bit of sauce at first, but it will soak into the noodles. Add additional salt and pepper, or nutritional yeast (for a cheesy taste), if desired. Serve immediately.
This recipe makes 6 (1-cup) servings. Store this pasta salad in an airtight container in the fridge for 2-3 days.
Helpful Tools:
- Small Whisk– this is a must-have tool for mixing sauces and dressings.
- Santoku Knife– a great all-purpose knife for chopping veggies, etc.
Looking for other BBQ-ready vegan recipes? Try one of these!
- Sweet & Spicy BBQ Sauce (Vegan, Gluten Free)
- Poppyseed Coleslaw (Vegan, Gluten Free)
- Easy 5-Bean Salad (Vegan, Gluten Free)
- Wheat Berry Southwest Salad (Vegan, NOT gluten-free)
- Edamame Sesame Quinoa Salad (Vegan, Gluten Free)
- Thai Chili Pasta (Vegan, Gluten Free option)
If you make this Vegan Macaroni Salad, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram.
Vegan Macaroni Salad
Pin RateIngredients
- 8 ounces macaroni or cavatappi* noodles - gluten-free pasta if desired
- 1 cup frozen or fresh sweet peas* - thawed (do not use canned peas)
- 1 cup packed arugula - chopped (fresh baby spinach is also good)
- 1/3 cup finely chopped red onion
- 2 stalks celery - finely diced
- 1 tablespoon chopped fresh dill
- 1/2 cup vegan mayonnaise - 'Organic' Vegenaise is recommended, or your favorite dairy-free mayo
- 2 teaspoons apple cider vinegar
- 1 teaspoon organic maple syrup
- 2 teaspoons dijon mustard - whole grain is best
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground sea salt
- 1/4 teaspoon freshly ground black pepper
Optional:
- 1 tablespoon nutritional yeast
- additional sea salt - to taste
Instructions
- Cook pasta in salted water according to package directions to al dente (with a little bite to it). Drain and rinse. Set aside.
- To a large bowl, add the peas, arugula, red onion, celery and dill. Stir to combine.
- Next, in a small bowl, add the vegan mayo, apple cider vinegar, maple syrup, dijon mustard, lemon juice, salt and pepper. Stir with a small whisk to combine.
- Then, add the cooked pasta and sauce to the bowl of veggies. Stir to combine.
- There will be quite a bit of sauce at first, but it will soak into the noodles. Add additional salt and pepper, or nutritional yeast (for a cheesy taste), if desired. Serve immediately.
- Makes 6 (1-cup) servings. Store in an airtight container in the fridge for 2-3 days. If making ahead of time, see notes below*.
Notes
- Cavatappi pasta works great for this recipe, but you can use any pasta noodle you want, such as macaroni or penne. Or use gluten-free noodles if you choose.
- You’ll also notice the peas in this recipe (called “petite peas”) are much smaller than regular peas. Petite peas (see photo below) are also a little sweeter than regular peas, have a more tender skin, and are just…so cute! Use petite peas over regular peas if you have the option.
- Whether you use petite or regular peas, it’s best to buy frozen peas and thaw before using. Note: Do not use canned peas (they are very mushy and won’t work well for this recipe).
- *If making this dish ahead of time, keep the sauce and noodles/veggies separate while storing, and mix together just before serving.
- If bringing this dish to a potluck, it’s best to make a double batch.
- The vegan mayo will make a difference in taste for this recipe, so make sure you choose your favorite!
Nutrition
Update Notes: This post was originally published in July 2015, but was republished in June of 2020 with new photos, tips and FAQs.
Karrie Rollison says
I made this today (a double batch and minus the celery because my husband hates celery). This pasta salad was the absolute BEST pasta salad I’ve ever had. My omnivore husband just asked me if I could make it again. Big win on this one – thank you!!
Christin McKamey says
Oh wow Karrie, that’s a huge compliment- THANK YOU!! =) I’m so glad you loved it!!!
Cindy says
I made this exactly the way the recipe called for and it’s so good! I will definitely make this again, and it would be a great potluck dish. Great recipe!
Christin McKamey says
Awesome, thank you Cindy!! So glad you loved it. =)
Lynda says
Soooo yummy. Great depth of flavor and so fresh tasting. Did it with arugula and with spinach. The arugula is the bomb.
Christin McKamey says
Yay thanks Lynda, so happy you enjoyed it! =)
Eva says
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!
Christin McKamey says
Yay thanks Eva!! =)