did you grow up eating deli mac salad? i always hated it, but this version is just so good! a little sweet, savory, crunchy, and just delicious. the perfect summer side for sandwiches and parties.
I will be honest I do not love mac salad. Growing up it kind of grossed me out as I am not a huge mayo fan. I also don’t love when it is overly sweet and I found so many places would put sugar in it. This version isn’t too sweet and uses pretty minimal mayo. Filled with vibrant veggies this is sure to be the best mac salad you’ve ever had.
You Don’t Need Tons of Mayo
Okay, so I have made it clear I don’t love mayo. Then how is this vegan macaroni salad so creamy? Well, a little vegan mayo, a little tahini, and vegan greek yogurt work well here to make this very creamy! I have really been loving using Kite Hill’s Greek-style yogurt as it gets some extra protein in. It provides acidity and tanginess. For the tahini, I prefer to use Soom tahini as it is lighter in flavor, nutty, and runny making it easier to mix into things. All of these elements plus a little dijon mustard work perfectly together.
Pickle Time
The sweet pickles are an homage to my boyfriend. When we first started dating he told me how much he loves sweet pickles in his mac salad. So, I figured when making this recipe I had to do it his way. You can use either sweet gherkins or bread and butter pickles. Whatever you like both work fine.
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Best Vegan Macaroni Salad FAQ
- Is this gluten free? I used chickpea pasta when I made mine so yes it is!
- How long does this last in the fridge? Up to 3 days.
- Should I chill before serving? You can enjoy it right away if you like but it is best to chill.
- What else can I add in? You can use celery, red onion, dill or other herbs.
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Best Vegan Macaroni Salad
Ingredients
- 4 ounces (112g) pasta, regular or gluten free
- 1 carrot (about 80g), chopped
- ½ bell pepper (about 85g), chopped
- 3 radishes thinly sliced (about 75g)
- 1 cup (167g) finely chopped bread and butter pickles
- 2 tablespoons tahini
- Scant ½ cup (112g) vegan yogurt
- 2 tablespoons vegan mayonnaise
- 1 teaspoon dijon mustard
- Salt and garlic powder to taste
Instructions
- Boil the pasta according to package directions. Once it is done boiling, strain, and rinse under cold water.
- Meanwhile, prep all the veggies.
- Once the pasta is done cooking and cooled add it into a large bowl. Add the veggies, tahini, yogurt, mustard, and mayo. Mix together until everything is coated.
- Slowly start to add in the pickle juice, start with about 2 tablespoons. Mix and taste. Continue to add until it reaches your desired sweetness level. Taste again and add the salt and garlic powder to your preference.
- Add to a plate. You can enjoy immediately or chill for at least an hour if you like. If you desire garnish with microgreens. If you want to make it extra special add edible flowers.
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