Creamy Vegan Macaroni Salad
This creamy vegan macaroni salad is a delightful dairy-free twist on a classic, perfect for plant-based eaters or anyone craving a lighter take on a beloved side dish. Ideal for summer BBQs, picnic spreads, or quick weeknight meals, it retains all the favorite elements of traditional creamy macaroni salad—tender elbow pasta, crunchy celery, sweet bell pepper, a hint of mustard, and a bright splash of vinegar—while using vegan mayonnaise and sour cream for a rich, satisfying finish. It’s so delicious, even non-vegan guests will be reaching for seconds.
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Key Recipe Details
Level: Easy
Total Time: 25 minutes (includes cooling time)
Active Time: 25 minutes
Yield: 4 to 6 servings
Ingredients
8 ounces elbow pasta (check labels—most dry pasta is vegan, but fresh pasta often isn’t)
1 cup diced celery (about 2 stalks)
1/2 cup diced sweet bell pepper (red, yellow, or orange works well)
1/2 cup vegan mayonnaise
1/4 cup vegan sour cream
2 tablespoons white vinegar (or apple cider vinegar)
1 tablespoon chopped fresh parsley
1 teaspoon mustard powder
1/2 teaspoon onion powder
3/4 teaspoon salt (plus more to taste)
Freshly ground black pepper (to taste)
Directions
Cook the pasta: Bring a large pot of generously salted water to a boil over high heat. Add the elbow pasta and cook until al dente (firm to the bite), 7 to 8 minutes. Drain thoroughly, then transfer to a large bowl to cool completely (this prevents the dressing from becoming runny).
Make the dressing: While the pasta cools, whisk together the vegan mayonnaise, vegan sour cream, vinegar, parsley, mustard powder, onion powder, 3/4 teaspoon salt, and a few grinds of black pepper in a medium bowl until smooth and well combined. Cover the dressing and refrigerate until ready to use.
Assemble the salad: Once the pasta is fully cooled, add the diced celery and bell pepper to the bowl. Pour the chilled dressing over the mixture and fold gently until everything is evenly coated. Taste and adjust the seasoning with additional salt and pepper if needed.
Serve or store: Enjoy immediately, or transfer to an airtight container and refrigerate for up to 3 days. The flavors will meld even more over time, making it a great make-ahead dish.
Note
Most dry pasta is vegan, but fresh pasta often contains eggs or dairy—be sure to check the ingredient list before purchasing to keep the recipe fully plant-based.
