Best 2 Creamy Vegan Macaroni Salad Recipes

Indulge in the creamy delight of vegan macaroni salad, a harmonious blend of tender macaroni, crisp vegetables, and a luscious vegan dressing. Dive into the classic macaroni salad recipe, featuring a symphony of flavors from celery, red onion, sweet pickle relish, and hard-boiled eggs. For a tangy twist, explore the lemon-herb macaroni salad, where lemon zest and fresh herbs dance together, creating a refreshing and vibrant dish. Craving a smoky and savory variation? Embark on a culinary journey with the bacon macaroni salad, where crispy bacon and a smoky dressing elevate this classic to new heights. And for a unique and colorful twist, don't miss the roasted red pepper macaroni salad, where roasted red peppers add a vibrant hue and a touch of sweetness. No matter your preference, these recipes offer a delectable array of vegan macaroni salads, sure to tantalize your taste buds and make any gathering a memorable occasion.

Here are our top 2 tried and tested recipes!

CREAMY VEGAN PASTA SALAD

Creamy Vegan Pasta Salad image

I bring this macaroni salad to BBQs and potlucks and everyone loves it--people never even realize it's vegan!

Provided by btnymeg

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 11

Ingredients

2 cups whole-wheat elbow pasta
½ bell pepper, diced
⅓ cup corn
1 stalk celery, diced
2 tablespoons diced red onion
½ cup vegan mayonnaise
3 teaspoons white vinegar
1 ½ teaspoons Dijon mustard
½ teaspoon white sugar
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Strain pasta and rinse under cold water. Drain.
Combine bell pepper, corn, celery, and red onion in a bowl. Mix together vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed.
Cover pasta salad and let cool in fridge for at least 90 minutes before serving, stirring occasionally to mix sauce into pasta evenly.

Nutrition Facts : Calories 180 calories, Carbohydrate 25.2 g, Fat 7.5 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 172 mg, Sugar 2.7 g

VEGAN CREAMY RANCH MACARONI SALAD

Vegan Creamy Ranch Macaroni Salad image

We've swapped in a creamy cashew ranch dressing for heavy mayo in our veggie-packed macaroni salad.

Provided by Silvana Nardone

Categories side-dish

Time 4h45m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 cups raw cashews, soaked for 4 hours, then rinsed and drained
1/4 cup canola oil, plus more for drizzling
1/4 cup white wine vinegar
2 teaspoons dried Italian herb blend
1 1/2 teaspoons garlic powder
1 teaspoon honey
1 teaspoon onion powder
3/4 teaspoon pepper
Kosher salt
One 8-ounce box quinoa elbow-macaroni pasta
20 grape tomatoes, halved
2 leaves lacinato kale, stems removed and leaves finely chopped crosswise (save stems for another use)
1 stalk celery, finely chopped
1 ear corn, kernels removed
1 red bell pepper, seeded and chopped

Steps:

Blend the cashews, oil, vinegar, dried herbs, garlic powder, honey, onion powder, black pepper and 1 cup water in a blender (preferably high-speed) until smooth; season to taste with salt and refrigerate until cold.
Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes; rinse with cold water and drain. Spread evenly on a baking sheet, drizzle with oil and toss; let cool.
In a large bowl, toss together the cooled macaroni, tomatoes, kale, celery, corn and bell pepper. Add the dressing and toss to combine.

Nutrition Facts : Calories 409, Fat 23 grams, SaturatedFat 2.7 grams, Cholesterol 0 milligrams, Sodium 107 milligrams, Carbohydrate 46.6 grams, Fiber 3.9 grams, Protein 7.7 grams, Sugar 5.1 grams

Tips:

Cook the pasta al dente: This means cooking it until it is firm to the bite. Overcooked pasta will be mushy and not hold its shape well in the salad.
Use high-quality vegan mayonnaise: Not all vegan mayonnaise is created equal. Some brands can be too oily or have a strange flavor. Look for a brand that is made with good-quality ingredients and that you enjoy the taste of.
Add plenty of vegetables: Vegetables add crunch, color, and flavor to macaroni salad. Feel free to add your favorite vegetables, such as celery, carrots, bell peppers, onions, and pickles.
Use fresh herbs: Fresh herbs, such as parsley, dill, and chives, add a lot of flavor to macaroni salad. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less since they are more concentrated.
Chill the salad before serving: This will help the flavors to meld and the salad to become more firm.

Conclusion:

Creamy vegan macaroni salad is a delicious and easy-to-make dish that is perfect for potlucks, picnics, and barbecues. It is also a great way to use up leftover pasta. With its creamy, tangy dressing and variety of vegetables, this salad is sure to be a hit with everyone. So next time you are looking for a vegan-friendly side dish, give this creamy vegan macaroni salad a try. You won't be disappointed!