Classic Vegan Macaroni Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, colorful pasta salad with a tangy yogurt-based dressing, elbow pasta, and plenty of fresh vegetables. A vegan version of a picnic favorite, it's make-ahead friendly and always a crowd-pleaser at cookouts.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3/4 cup vegan mayonnaise
- 1/4 cup plain vegan yogurt (or you can use more mayo)
- 1/4 cup sweet pickle relish
- 1 1/2 tablespoons white wine or apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, finely minced (optional)
- 1/2 teaspoon salt, or to taste
- Black pepper, as desired
- 8 oz. gluten-free macaroni noodles (or noodles of choice)
- 1 medium carrot, grated
- 1/2 cup diced red bell pepper
- 1/3 cup thinly sliced celery
- 1/3 cup finely diced red (or green) onion
- 1 1/2 tablespoons chopped fresh parsley
- 1 1/2 tablespoons chopped fresh dill
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 382mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 160mg
- Calcium
- 10mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 382MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.