Deli-Style Vegan Macaroni Salad
Most vegan macaroni salad recipes use store-bought vegan mayo, but this one? We went a little rogue. Our version uses a creamy, nut-free silken tofu dressing that’s packed with flavor and pantry-friendly to boot. Plus, it’s easy to adjust for oil-free diets without sacrificing taste or texture!
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Why You’ll Love This Vegan Macaroni Salad Recipe
There are a million macaroni salad recipes out there, but ours isn’t trying to be just like the rest.
Instead of leaning on vegan mayo, we use a homemade dressing made from silken tofu (plus a little extra firm tofu for texture), vinegar, mustard, and seasonings that totally nail that deli-style vibe.
It’s still rich, creamy, and tangy, but it’s lighter and more protein-packed than anything you’d get from a jar.
Also, this macaroni salad is savory, not sweet…unless you want it sweet! We include a simple swap to go either way (hint: It’s all in the pickles 😉).
We also throw in jalapeño for a pop of heat and crunch. Funny story: the jalapeño was actually a happy accident the first time we made this recipe. We had one left over and just tossed it in. One bite later, T declared it a must-keep. It adds just the right kick and bright green flecks of color that really make this salad shine.
Whether you’re meal prepping for the week or packing up for a summer BBQ, this is the easy vegan macaroni salad recipe that everyone – vegans and omnivores alike – will come back to for seconds!
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Is Macaroni Salad Vegan?
No, macaroni salad is not vegan (in the traditional sense). Classic deli-style macaroni salad usually contains mayonnaise and sometimes even hard-boiled eggs. But this version skips the eggs and dairy completely (no mayo needed!) and still delivers all the creamy goodness and tangy flavor you love.
Ingredients for the Best Vegan Macaroni Salad (no mayo!)
We keep it classic here: macaroni elbows, bell peppers, red onion, celery, pickles, and a little jalapeño for heat.
The creamy dressing is made from silken tofu, extra firm tofu, olive oil (or more silken tofu for an oil-free option), vinegar, mustard, and spices.
For the pickles, you can choose dill for savory or sweet pickles if that’s more your vibe. And if red onion is too bold, just soak it in cold water first or sub in yellow onion for a milder option.
Want to boost the protein? Swap in a high-protein pasta like Barilla Protein+ or use gluten-free elbows for a GF version.
How to Make Vegan Macaroni Salad
Start by boiling your pasta in salted water until juuuust al dente, don’t overcook it! Then run it under cold water to cool it down completely and let it sit in the colander so it’s not holding onto extra water. (Nobody wants a watery dressing!)
While that’s happening, whip up the dressing. Toss all the dressing ingredients into a blender or food processor and give it a solid 60 seconds on high speed. You want it smooth and glossy. It’ll look thinner than you might expect at first, but trust me. It thickens up beautifully once chilled. See the photo below for what that looks like!
In a big mixing bowl, combine the cooled pasta with all the chopped veggies. Pour the dressing over everything and mix it well. At this point, it’ll look good, but it won’t taste quite finished because the magic happens in the fridge.
Cover the bowl and chill it for at least 2-4 hours (overnight is even better). This gives the pasta time to soak up the flavor and the dressing to thicken into that classic macaroni salad coating.
When you’re ready to serve, give it a good stir (that’s key!), taste, and adjust the seasonings only after that chill time. Then dig in!
How to Serve Plant-Based Macaroni Salad
This is the kind of salad that totally steals the show at a BBQ!
Serve it up next to grilled veggie skewers, carrot dogs, vegan burgers, or these dreamy California veggie burgers.
It’s also great on its own for a quick lunch, especially when it’s hot out and you’re craving something cold and creamy straight from the fridge.
How to Store Leftovers of This Summer Side
This salad holds up beautifully in the fridge for 4-5 days in an airtight container. The flavor actually gets better with time!
Can Macaroni Salad Be Frozen?
Yes, macaroni salad can technically be frozen. But we don’t recommend it. The texture of the pasta and veggies can turn a bit mushy once thawed, and I’ve never liked the texture of frozen silken tofu (although the oil in this recipe does help there). This one is best enjoyed fresh or within a few days of making!
Tips for the Best Vegan Macaroni Salad Every Time
- Drain your pasta well. Water left on the noodles can water down your dressing!
- Don’t skip the chill time. It’s essential for the flavors to develop and the dressing to thicken.
- Adjust seasoning after chilling. The flavor evolves over time, and what seems just-right before chilling might need a tweak after.
- Make it your own! Swap in gluten-free pasta, a little extra jalapeño, or sweet pickles if you’re craving that sweet deli-style vibe.
More Vegan Side Salads You’ll Love
- Vegan Pasta Salad with Italian Dressing
- Vegan Broccoli Salad
- Southwest 3-Bean Salad
- Cucumber Tomato Salad
We’d Love Your Feedback! 💬
Tried this creamy vegan macaroni salad? Let us know what you think by leaving a star rating and a review below!
Your feedback helps so much. Not just for us, but for others searching for the perfect dairy-free side dish. We read every single comment and seriously appreciate you being here!
Vegan Macaroni Salad Recipe
Ingredients
- 1 pound elbow macaroni uncooked
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup minced red onion
- 1/2 cup diced pickles patted dry (dill or sweet)
- 1/2 cup diced celery
- 1/4 cup minced jalapeno
- 8 oz extra firm tofu diced (optional)
For the dressing:
- 8 oz silken tofu highly recommend MoriNu silken tofu for the best texture
- 4 oz extra firm tofu
- ½ cup extra virgin olive oil or use 4 more oz silken tofu for oil-free
- ¼ cup white vinegar
- 2 Tbsp red wine vinegar
- 2 Tbsp pickle juice dill or sweet
- 2 Tbsp dijon mustard
- 2 tsp sea salt
- ½ tsp black pepper
- ½ tsp kala namak optional for eggy flavor
- ½ tsp celery salt
Instructions
- Cook the macaroni elbows in salted water until just al dente.
- When finished, drain the pasta and run under cold water to cool completely. Let it sit in the strainer for a few minutes so that all water drains.
- Combine all of the dressing ingredients in a blender or small food processor on high speed for at least 60 full seconds until it is smooth and shiny. The shiny part is important because it means you’ve emulsified the ingredients properly!
- To a very large mixing bowl, combine the drained pasta, bell peppers, red onion, pickles, celery, jalapeno, and diced tofu. Pour on the dressing and stir to combine fully.
- Cover and place in the refrigerator overnight or for at least 2-4 hours. This will give the flavors time to develop and let the pasta soak up some of that dressing!
- Once refrigerated, uncover and give it another good stir with a rubber spatula, so everything is well-coated in the dressing. Taste and adjust seasonings to your liking!
- Serve cold and enjoy!
Notes
- Drain your pasta well. Water left on the noodles can water down your dressing!
- Don’t skip the chill time. It’s essential for the flavors to develop and the dressing to thicken.
- Adjust seasoning after chilling. The flavor evolves over time, and what seems just-right before chilling might need a tweak after.
- Make it your own! Swap in gluten-free pasta, a little extra jalapeño, or sweet pickles if you’re craving that sweet deli-style vibe.
I made this yesterday and it is superb!! Thank you!
So happy to hear that! Thanks for your review. With the weather warming up in Philly this week, we are starting to crave it again too!