Vegan Macaroni Salad

Three bowls macaroni salad with two tarnished, silver forks.

This Vegan Macaroni Salad is loaded with healthy veggies and dressed with a light yet traditional-tasting sauce. This “salad” is perfect for any summer cookout!



8oz macaroni noodles

3/4 c red bell pepper, diced

3/4 c celery, diced

1/2 c green onion, finely sliced

2 tbsp dill relish

6oz extra firm silken tofu (1/2 of a 12oz package)

2 tbsp agave nectar

1 tbsp spicy yellow mustard

2 tbsp white wine vinegar

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp black pepper

2 tbsp fresh dill


1. Cook macaroni noodles according to package directions, drain and set aside. Prep vegetables while pasta is cooking. 

2. To make the dressing, place silken tofu, agave, mustard, vinegar, garlic powder, salt, and pepper in a blender. Blend on medium speed until consistency is smooth and no tofu chunks remain. Add in fresh dill and run blender for an additional 30 seconds. 

3. To assemble the salad, add macaroni noodles and chopped veggies to a large bowl and cover with the prepared dressing. Toss gently to combine. Place in the refrigerator to cool completely and allow flavors to marinate for about 4 hours. Serve cold or at room temperature. Prepared salad can keep in a sealed container in the refrigerator for 3-5 days.



*To make this recipe gluten-free, simply use gluten-free macaroni noodles.

*This recipe was adapted from Macaroni Salad by Sugar Spun Run.


Keywords: macaroni salad, summer, cookout