Vegan Macaroni Salad is a crowd pleaser! This vegan macaroni salad is packed with colorful and flavorful veggies. You will love the crunch and the creaminess this macaroni salad brings to the table! Naturally gluten free, dairy free and nut free, just use vegan sour cream to make this dish vegan!
Why this Vegan Macaroni Salad is SO Good
- This crowd pleasing dish is super simple to make. It is literally a dump and stir type of recipe.
- This vegan macaroni salad is perfect for summer cookouts, Sunday potlucks and more! No summer BBQ is complete without this delicious and creamy macaroni salad!
- This dish is highly customizable, like many of our recipes around here. You can easily add more in of your favorite ingredients and take out the items you do not care for.
- The texture is spot on. This salad provides a creamy and crunchy texture. You get the best of both worlds!
Tips and Tricks for Vegan Macaroni Salad
- Want to load up this vegan macaroni salad even more? Here are some ideas of additional ingredients you can add in: beans (garbanzo or white bean), vegan bacon bits, thinly sliced radishes, a dollop of pickle relish, diced cucumber and of course some vegan cheese!
- If you are using gluten-free pasta, it is best to use a brand like Jovial. It seems to hold up the best in pasta salad situations. It is also best to make it the "day of" if you are using GF pasta.
- Rise your pasta. When making a cold pasta salad, it’s better to rinse the pasta; this will stop the cooking, speed up the cooling and remove the excess starch, which could risk sticking the pasta to the other ingredients.
- This vegan macaroni salad should keep for a couple of days in the fridge. If you are using gf pasta that timeline may be shorter, it can get mushy. I like to let mine sit about 2 hours to let the flavors come together before serving.
More Vegan Recipes To Try
If you love air fryer recipes, be sure to check out our Sister Site, Air Fryer Eats.
Yay you have made it this far, and I am so glad! Hey - If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, YouTube, and Facebook, too!
Vegan Macaroni Salad
Ingredients
- 6 cups macaroni pasta cooked
- 1 can red beans 15.5 oz can, drained and rinsed
- 2 shallots diced
- 3 green onions slied
- 1 bell pepper orange, diced
- 2 plum tomatoes diced
- 1 cup corn fresh or frozen
- ⅓ cup cilantro fresh
- 1 cup sour cream vegan
- 1 cup salsa
- 1 teaspoon cumin
- 1 lime juiced (about 2 T)
Instructions
- Cook the pasta according to the packaging instructions. Once the pasta is cooked, rinse and drain it under cold water.
- Wash and prepare all your vegetables. Add cooked pasta and vegetables to a bowl and stir.
- Then add in the sour cream mixture to the bowl.
- Next add in the salsa to the pasta mixture.
- Finally, add in the spices. Mix well to combine everything.
- You can let the vegan macaroni salad sit in the fridge for 1 hour to develop the flavor even more.
Notes
- Want to load up this vegan macaroni salad even more? Here are some ideas of additional ingredients you can add in: beans (garbanzo or white bean), vegan bacon bits, thinly sliced radishes, a dollop of pickle relish, diced cucumber and of course some vegan cheese!
- If you are using gluten-free pasta, it is best to use a brand like Jovial. It seems to hold up the best in pasta salad situations. It is also best to make it the "day of" if you are using GF pasta.
- Rise your pasta. When making a cold pasta salad, it’s better to rinse the pasta; this will stop the cooking, speed up the cooling and remove the excess starch, which could risk sticking the pasta to the other ingredients.
- This vegan macaroni salad should keep for a couple of days in the fridge. If you are using gf pasta that timeline may be shorter, it can get mushy. I like to let mine sit about 2 hours to let the flavors come together before serving.
Nutrition
All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.
Absolutely delicious! There is nothing about this recipe that I don't like - even my kids enjoyed it, and they are devils when it comes to eating veg!
Thank you