vegan macaroni salad

<p><em>A super fresh Japanese Macaroni Salad perfect for summer! Packed with crisp veggies and chewy pasta, tossed in a creamy and tangy-sweet dressing. Quick and easy to make and only 8 ingredients required.</em></p>

Japanese Macaroni Salad

tbsp rice vinegar (15 grams)

onion, thinly sliced (20 grams)

Persian cucumbers

medium carrot, thinly sliced (60 grams)

vegan ham, optional (30 grams)

corn (115 grams)

Vegan Japanese Mayonnaise (80 grams)

tsp black pepper

tsp salt

Cook pasta over the stove following directions on the package. Once cooked, rinse with cold water. Add the pasta to a large salad bowl and toss with rice vinegar.

Add the sliced onions to a bowl with cold water and let it soak for at least 10 minutes. Drain the water and pat the onions dry.

Using a mandolin, slice the cucumbers very thinly. Sprinkle with salt and massage it into the cucumbers. Let it rest for 5 minutes and then squeeze out excess liquid. 

To the salad bowl, add the onions, cucumbers, corn, carrots and vegan ham and give it a quick toss. Then add in the Japanese Mayonnaise, mustard, black pepper and salt and toss until everything is covered in the sauce. Taste and add more mayonnaise, mustard salt or pepper as desired. Place the salad in the refrigerator covered and let it rest for 1 hour before serving. Enjoy!

The BEST Vegan Macaroni Salad is so easy to make and ready in less than 30 minutes. It's loaded with crunchy veggies, a rich and creamy dressing, and is sure to please any crowd. The best cold pasta salad for summer picnics, cookouts, and gatherings.

Vegan Macaroni Salad

(1) 16-ounce box of gluten-free pasta noodles

red onion, chopped

celery,

green bell pepper,

red bell pepper,

peas

Cashew Mayonnaise

white vinegar or apple cider vinegar

maple syrup

2 ½ Tbsp dijon or yellow mustard

salt

black pepper

Bring a large pot of water to a boil, add the macaroni, and cook pasta according to the package directions for al dente texture. Transfer the macaroni to a colander, drain, and rinse under cold water.

Place the macaroni into a large bowl with the chopped veggies and toss until everything is mixed well.

In a small bowl, combine the Cashew Mayo, vinegar, maple syrup, mustard, salt, and pepper. Whisk until everything mixed together and it’s smooth and creamy. Pour it into the onion, celery, green pepper, red pepper, and macaroni and toss until well combined.

Cover and chill in the fridge for at least 2 hours, but overnight is best. You can enjoy this immediately if you like, but it’s best once it’s had the chance to chill for a bit.

Shane! You did it again!!! This is so good! I am going to take it to a grad party in two weeks!

Rich, creamy, full of crunch and colorful veggies and no mayo! Healthy and delicious.

Delicious! I really enjoyed this recipe. Will definitely make it again.

OMGosh.....another Shane recipe to add to my fave list!!! This is so delish I can hardly stand it and it’s a good thing it makes A LOT!!! Used 100% whole wheat noodles; didn’t have peas so used fresh zucchini from the garden. I’ve never had much luck with dressings using cashews, but this is perfect  and has just the right amount of sweetness from the maple syrup. Thank you again Shane!!!

Wow, that's awesome Nicole! They're two of my favorite combinations as well:) Blessings.

Hi Shane! I made this recipe yesterday, along with your Cashew Mayo, of course! I love both and will definitely be making them again. I do need a better blender though. 

I used the mustard in the Mayo recipe but did not add more when I made the dressing for the salad. That is all that I changed, and that is only because I am not a huge mustard person.  Tastes amazing, and I am glad to have this favorite back in my life; I did not want to use the processed jarred Vegan mayonnaise that the grocery store has. I am glad they exist as an alternative to animal products though, and they do taste good. I am just trying to eat more whole foods instead of processed foods for weight loss at the moment. :-) Thank you for all of these amazing recipes; I love your blog. Also planning to make the chickpea curry and the lemon courgette pasta this week! I hope you have a great week!

Hi Shane,
I love your recipes...I know it's hard work to create recipes, and truly appreciate you sharing these recipes. I love the macaroni salad and make it regularly.

I love macaroni salad but haven't found a WFPB option that I really like. Until now!!! This is sooo good and really hits  that macaroni salad nail on the head.  I used half the amount of onion (dude, that's a LOT of onion in there!) and only about 1/3 of the maple syrup in the dressing as the mayo also has maple syrup in it, and it was fantastic.  So, so good! Anyone, vegan or not, who like macaroni salad will live this one. Brilliant! Thanks Shane!!

Made this today and I will say the HARDEST part of making this macaroni salad is WAITING 2-24 hours to eat it!!! I had a scoop before putting it in the fridge and it’s seriously so freaking delicious…that I can’t imagine how amazing it will taste tomorrow! We are pairing this with your BBQ chickpea sweet potato burgers…YUM!

Shane, 
I love this Macaroni Salad. The only thing different I did is added a diced-up cucumber in it and so good. It is a winner for my Spring and Summer menu.
Thanks for all your great recipes.

This mild and creamy vegan macaroni salad is reminiscent of the kind sold at deli counters, but with more going for it — namely, lots of veggies.

Macaroni Salad with Vegetable Confetti

mini-elbow macaroni or other tiny pasta

red bell pepper (finely diced)

green peas (thawed)

corn kernels (thawed)

carrot (finely diced)

mayonnaise

mustard

sweet pickle relish

Salt and pepper

Cook the in plenty of steadily boiling water until al dente, then drain. Rinse under cool water, then drain again and transfer to a serving container.

Combine the vegetables with the cooked pasta. Add the mayonnaise, mustard, and relish, and stir together.

Season gently with salt and pepper. Serve at once or cover and refrigerate until needed.

Sneak some healthier, veggie-filled options into your next potluck with this {20-Minute] Vegan Macaroni Salad. It&#039;s packed with nutritious ingredients, including sweet peas, celery, and arugula, mixed together with a creamy lemony-dill dressing.

macaroni or cavatappi* noodles (gluten-free pasta if desired)

arugula (chopped (fresh baby spinach

red onion

celery (finely diced)

dill

vegan mayonnaise ('Organic' Vegenaise is recommended,

apple cider vinegar

dijon mustard (whole grain is best)

lemon juice

sea salt

yeast

sea salt (to taste)

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*.

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!!

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!

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!

This easy Vegan Macaroni Salad is my go-to pasta salad. It tastes just like the classic creamy pasta salad I remember from my childhood, but this one is all vegan. Easily made gluten free and no chopping required! Ready in less than 30 minutes!

macaroni noodles

green peas

white vinegar

organic cane sugar

yellow mustard

salt (or

black pepper (or

coleslaw mix

parsley

Cook the macaroni noodles in well salted water according to package directions until al dente. Place the frozen peas in the bottom on a large colander and pour the cooked pasta over the top. Drain well and set aside to cool.

In a small bowl, whisk together the vegan mayo, vinegar, mustard, sugar, salt and pepper until smooth. Set aside.

In a large mixing bowl, add the coleslaw mix and cooked pasta and peas. Pour in the dressing from step 2 and mix well to incorporate all the ingredients with the dressing.

Taste and adjust seasoning as necessary. Stir in fresh chopped parsley, if using.

Cover and refrigerate until ready to serve.

This vegan macaroni salad is easy to make and comes together in less than 30 minutes! Elbow macaroni is combined with crunchy veggies and tangy pickles and tossed in a creamy vegan mayo sauce.

Best Vegan Macaroni Salad

elbow macaroni

carrot,

dill pickles, finely diced

red onion, finely diced

vegan mayo

cashew crema

dill pickle juice

Salt & pepper

Bring some water to a boil in a large pot. Once boiling, salt the water and cook the macaroni according to the package directions, or until al dente. Immediately drain and rinse the pasta under cold water.

In the meantime, shred the carrots and dice the celery, pickles, and onion. Add them to a mixing bowl with the drained macaroni.

Mix the mayo, crema, mustard, and pickle juice together in a small bowl. Add the sauce to the macaroni salad, then season with salt and pepper to taste. Happy eating!

https://www.youtube.com/watch?v=YKiQuRikbYQ

Enjoy an easy ensalada de coditos recipe (macaroni salad) that comes together in 30 minutes or less and is made with ingredients you probably already have at home! Elbow macaroni is mixed with vegetables like dill pickles, carrots, onion, and celery, then tossed in a vegan mayo-crema-based sauce. Yum!

Ingredientes en Espa&ntilde;ol:
Ensalada
8 onzas de pasta de codito
1 zanahoria mediana
1-2 tallos de apio
3 pepinillos
1/2 cebolla morada
Salsa
1/3 taza de mayonesa vegana
1/4 taza de crema vegana
1 cucharada de mostaza amarilla
1 cucharada de jugo de pepinillos
Sal y pimienta negra al gusto

&#128203; FULL RECIPE &#128203;
https://brokebankvegan.com/ensalada-de-coditos/

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Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

#ensaladadecoditos #macaronisalad #vegan

Vegan Mexican Macaroni Salad (Ensalada de Coditos)

A creamy macaroni salad that&#39;s just as delicious as the classic, but made with healthier whole food plant-based ingredients! A crowd-pleasing summer side dish and great for potlucks.

Vegan Macaroni Salad (Oil-Free!)

elbow noodles (gluten-free if desired)

celery

red bell pepper

pickle relish

Cashew Mayo

Tbsp. apple cider vinegar

Tbsp. maple syrup

Dijon mustard

salt (or less to taste)

Cook pasta according to package instructions, leaving al dente (slightly firm, not mushy).

Meanwhile, dice celery and roasted pepper. Finely dice onion. Chop dill. Place in a large mixing bowl with the relish.

Make the dressing: Place all dressing ingredients in a small bowl. Stir well to combine.

When pasta is done cooking, drain and rinse. Immediately add to bowl with veggies. Add dressing and toss well. Serve immediately or chill for an hour to let flavors combine further.

THIS IS SOOOO good. I used brown rice noodles and added a bit more relish then is probably reasonable lol. Thank you!

Imagine everything you love about macaroni salad but with a creamy vegan pimento cheese sauce made from whole foods. Easy prep and impossibly delicious! Vegan, soy-free, WFPB/oil-free, and gluten-free with your choice of pasta. Nut-free option included.

Vegan Pimento Macaroni Salad

water

red peppers, drained

Tablespoons rice vinegar

Tablespoons hot sauce (I used Crystal brand.)

garlic powder

onion powder

cayenne

dry macaroni elbows (use whole-grain or gluten-free, if needed)

celery (about 5 large stalks)

chopped yellow or orange bell pepper (about 1 large pepper)

red onion (about 1 small onion)

*If using a standard blender, first soak cashews in hot water for 1 to 2 hours (or soak seeds for 1 hour). Then, drain and follow recipe. In a high-speed blender combine all sauce ingredients. Gradually increase speed, then blend on high until completely smooth. Set sauce aside.

Cook pasta according to package directions. Immediately drain in a colander and thoroughly rinse with cold running water, tossing/stirring pasta until it&#x27;s cool. Drain well.

Pour about half of the sauce into the pasta pot. Add the macaroni and stir to combine. Add more sauce, and continue to stir making sure all of the macaroni is completely coated. It will seem very saucy at this point but will thicken as it sits and after adding the veggies.

Reserve a tablespoon or two of each of the veggies for garnish, if desired. Add remaining celery, bell pepper, onion, and pimentos to the pot. Stir to combine.

Transfer to a serving bowl, and sprinkle reserved veggies/pimentos on top. Refrigerate for one hour (or longer) before serving.

Seriously, so good. My husband says I'm obsessed.

This was very good! I used the hot sauce but left out the Cayenne pepper because I like a mild spice. It was just right me. I highly recommend this dish and plan to take it to my next vegan meetup!

Finally committing to going WFPB and this recipe will be in my rotation. I've been overwhelmed thinking about what to serve my formerly meat-loving husband but we both loved this! Made according to recipe and used chickpea penne-delish! Thanks for such a solid, easy recipe, Lori!

Lori, my entire family loved this and I wish I had made a double batch! It was gone in no time. Such an incredibly flavourful sauce, well done!! :)

Tastes guilty but isn’t. Sauce is so good on everything actually . Use as nacho sauce and on my Vege burgers w/ caramelized onions. This is one of a few life changing recipes. Lucky to know you. Keep cooking, you rock

OMG, delicious and so easy!!!  LOVE THIS!!  I put a bit of the sauce aside, and served it over roasted tofu/veggies and brown rice, and it was OUTSTANDING! :)  Thanks for a great recipe!!!

Top 9 vegan macaroni salad recipes from across the web

The most viewed vegan macaroni salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Japanese Macaroni Salad

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Vegan Macaroni Salad

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Vegan Macaroni Salad

Vegan Macaroni Salad

Best Vegan Macaroni Salad

Vegan Macaroni Salad (Oil-Free!)

Vegan Pimento Macaroni Salad

Top 9 vegan macaroni salad recipes from across the web

The most viewed vegan macaroni salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Macaroni Salad

Vegan Macaroni Salad

Vegan Macaroni Salad

Macaroni Salad with Vegetable Confe...

Vegan Macaroni Salad

Vegan Macaroni Salad

Best Vegan Macaroni Salad

Vegan Macaroni Salad (Oil-Free!)

Vegan Pimento Macaroni Salad

The most viewed vegan macaroni salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine