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A 45 degree angle view of vegan macaroni salad

Vegan Macaroni Salad

This oil free Vegan Macaroni Salad is packed with deliciousness of homemade healthy mayo made from scratch. Its easy to make and pleasing to serve. Whether you serve it as a side or as the main dish it’s great for all the pasta lovers.
Course Salad
Cuisine American
Keyword how to make vegan macaroni salad, macaroni salad, recipe for vegan macaroni salad, vegan macaroni salad, vegan macaroni salad recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3
Calories 240kcal
Author Gunjan


For the dressing

  • 1/2 cup oil free vegan mayo
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp dill (fresh/dried)
  • 1/2 tsp crushed black pepper
  • Salt as per taste (optional)

For the salad

  • 3 cups cooked macaroni pasta (regular/whole grain)
  • 1 cup finely chopped red onion
  • 3/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped green bell pepper


  • In a mixing bowl combine all the dressing ingredients and whip it with a spoon.
  • In a salad bowl combine all the salad ingredients.
  • Then, fold in the dressing and toss very well.
  • Serve immediately or cold.


  • I have used my home-made oil free vegan mayo for this recipe and I have provided a link to it. However, you may use store bought vegan mayo as well.
  • Feel free to add celery, carrots or any veggies of your choice to increase this salad.
  • The dressing can be made ahead of time and refrigerated for 4-5 days.
  • Leftover salad can be refrigerated and used the next day. If you find it very dry just add 2 tbsp of dairy free milk and mix it.


Calories: 240kcal | Carbohydrates: 39g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 116mg | Potassium: 75mg | Fiber: 3g | Sugar: 1g | Vitamin A: 20IU | Calcium: 22mg | Iron: 1mg