Vegan Macaroni Salad
Prep time
Cook time
Total time
Creamy, tangy and popping with flavor, this is the best macaroni salad I have ever tasted and nobody will know it's vegan.
Recipe type: side dish
Serves: 12
  • 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
  1. Cook the macaroni according to directions and rinse. Put in a large bowl and set aside.
  2. Whisk together the vegan mayonnaise, non-dairy milk, maple syrup, salt, pepper and pickle juice. Taste and adjust seasoning.
  3. Toss the macaroni with the mayonnaise mixture.
  4. Stir in the red pepper, olives, and pickles.
  5. 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.
Recipe by Ordinary Vegan at