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A bowl of macaroni salad with a fork.

Vegan Macaroni Salad

5 from 4 votes
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Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 8
Author: Christin McKamey
Sneak some healthier, veggie-filled options into your next potluck with this {20-Minute] Vegan Macaroni Salad. It's packed with nutritious ingredients, including sweet peas, celery, and arugula, mixed together with a creamy lemony-dill dressing.
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Ingredients

  • 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:

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.
    A large bowl filled with sweet peas, red onion, celery and arugula.
  • 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.
    A bowl of sauce for Vegan Macaroni Salad
  • Then, add the cooked pasta and sauce to the bowl of veggies. Stir to combine.
    Before and after mixing macaroni salad in a large bowl
  • 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.
    A closeup of a bowl of vegan macaroni salad being stirred.
  • 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*.
    A bowl of macaroni salad with a fork.

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

Serving: 1cup | Calories: 233kcal | Carbohydrates: 34.2g | Protein: 7.7g | Fat: 7.2g | Sodium: 285mg | Sugar: 3.5g
Did you make this recipe?Mention @veggie__chick or tag #veggiechick