OK. Trust me. This vegan macaroni salad was beyond delicious. Truth be told it was inspired by The Pioneer Women macaroni salad recipe, but I made it lighter, lower calorie and 100% vegan! But I got to hand it to that women, the combination of the pickles, black olives, and roasted red pepper is outstanding and creative. So thanks for the inspiration.
Sorry I didn't get this recipe out before the weekend, but it should come in handy for all your fun summer activities that include chowing down.
I had a very busy Memorial Day Weekend, but amidst all the fun, I always tried to remember the reason we were celebrating.
Memorial Day originated as Decoration Day after the American Civil War in 1868. The Civil War claimed more lives than any conflict in U.S. history. The estimate is over 600,000.
It is important to remember the price our veterans have to pay to protect us and I sincerely want to thank every veteran that has protected my freedoms.
I would also like to mention that everyday twenty-two Veterans and one Active Duty Soldier take their own lives. To find out more, please visit Stop Soldier Suicide to see how you can help.
Now on to food. I served this crazy delicious vegan macaroni salad with my no-beef jalapeño burgers, corn on the cob and my vegan caesar salad. Everyone loved the vegan menu. Those no-beef burgers have a lot of ingredients, but they are special, and not your run-of-the mill veggie burger. So you might want to try them someday for some special occasion.
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Vegan Macaroni Salad with Olives, Pickles and Red Peppers
- 4 cups dry Elbow Macaroni (uncooked)
- ½ cup Vegan mayonnaise
- 1 Tablespoon Red Wine Vinegar
- ¼ cup unsweetened non-dairy milk
- 3 teaspoons maple syrup
- ¼ teaspoon salt (or more to taste)
- Fresh ground black pepper
- 1 tablespoon of pickle juice
- 3 roasted red peppers, chopped (3/4 cup or more)
- ½ cup chopped black olives (or more)
- 6 sweet pickled slices, diced (3/4 cup or more)
- 3 green onions, sliced
- Cook the macaroni according to directions and rinse. Put in a large bowl and set aside.
- Whisk together the vegan mayonnaise, non-dairy milk, maple syrup, salt, pepper and pickle juice. Taste and adjust seasoning.
- Toss the macaroni with the mayonnaise mixture.
- Stir in the red pepper, olives, and pickles.
- Chill for a couple of ours before serving. Taste and add another tablespoon of pickle juice if you desire. Top with the sliced green onions.
14 thoughts on “Vegan Macaroni Salad For Your Summer Holiday Parties”
How many calories does a serving have?
Hi Dawna -I would guess a cup of the macaroni salad would have approximately 145 calories but that is just a guess based on the vegan mayo I used. Hope that helps! Thanks for stopping by.
Is the macaroni 4 cups cooked, or 4 cups before cooking?
Hi Heide – thanks for the heads up – could be confusing so I changed it to 4 cups dry macaroni so uncooked. Thanks for being here!
Hi instead of sweet pickles can I use sweet relish??
Hi Kathy – I suppose you could but I would miss the crunch. Also, make sure you only add a couple of tablespoons at a time and keep tasting. Relish could be much stronger than the pickles. Thanks for stopping by and have a great day!
What brand of vegan mayo do you use?
Hi Susan – I like Earth Balance – Have a wonderful weekend! Nancy
Thank you Nancy! I didn’t know Earth Balance made a mayo! I will definitely
look for it! Your salad recipe sounds so delicious! The picture makes me
hungry! lol! Have a great weekend too! 🙂 Susan
Thank you Susan – hope you enjoy! Nancy
Thanks so much for sharing! I’m always trying to find vegan recipes… especially with pickles!
You are welcome Miranda – I think you are going to love it!
This macaroni salad is so good, it’s borderline addictive. Seriously, I make this often and it gets eaten right away. It’s my go-to for cookouts and potlucks. Everyone loves it. I follow the recipe and it never fails. Thank you for the yummy recipe!
Hi Sam – Thank you so much for taking the time and letting me know. So happy you love it – I do too!