25-Minute Vegan Macaroni Salad
A creamy, tangy vegan macaroni salad loaded with crisp vegetables and sweet pickles, ready in about 25 minutes.
Equipment
- Large Pot
- Colander
- Large Mixing Bowl
- Measuring cups and spoons
- Knife
- Cutting Board
- Whisk
Ingredients
- 8 ounces dry macaroni noodles
- 1 red or green bell pepper diced
- 1/2 red onion diced
- 2 stalks celery diced (about 1 cup; 135g)
- 1/2 cup grated carrot
- 1/4 cup sweet gherkins (pickles) diced
- 1 cup vegan mayo store-bought, oil-free, or see notes
- 1 tablespoon prepared yellow mustard
- 1 tablespoon sweet gherkin brine
- 2 tablespoons white vinegar
- 1/4 teaspoon garlic powder optional
- 1 teaspoon cane sugar
- 1/4 teaspoon kosher salt
Instructions
- Fill a large pot with water, generously salt it, and bring it to a boil.
- Add the dry macaroni and cook until al dente according to package instructions, stirring occasionally.
- Drain the pasta in a colander and rinse thoroughly with cold water until the pasta is cooled to room temperature; set aside to drain well.
- In a large mixing bowl, whisk together the vegan mayo, yellow mustard, sweet gherkin brine, white vinegar, garlic powder (if using), cane sugar, kosher salt, and black pepper to taste until smooth.
- Add the cooled pasta to the bowl with the diced bell pepper, diced red onion, diced celery, grated carrot, and diced sweet gherkins.
- Toss everything together until the vegetables and pasta are evenly coated in the dressing.
- Serve immediately or refrigerate for at least 30 minutes to chill before serving.
Notes
- Use sweet gherkins for a traditional flavor or dill pickles if you prefer; if using dill, reduce white vinegar to 1 tablespoon.
- Replace mayo with unsweetened thick coconut yogurt for a dairy-free swap.
- You can make a cashew-based mayo as an alternative to store-bought mayo.
- Use gluten-free pasta to make this recipe gluten-free.