Macaroni Salad

Gluten-free option, Nut-free, Soy-free option

This easy recipe is absolute perfection. We love this salad because the creamy Mayo dressing is lighter than the typical nonvegan version. It’s also great because you can substitute any veggies you like or have on hand. Serve as a side dish paired with our BBQ Seitan Sandwich or Crispy Buffalo Tofu Sliders.

Macaroni salad is a classic dish that has become a staple at picnics, barbecues, potlucks, and family gatherings. This simple yet flavorful pasta salad offers a delightful combination of creamy textures and vibrant flavors that appeal to a wide range of palates.

At its core, macaroni salad consists of cooked elbow macaroni pasta combined with a medley of colorful vegetables and a creamy dressing. The choice of vegetables can vary, but commonly includes chopped sweet gherkins or pickles, red bell pepper, celery, and red onion. These ingredients provide a pleasant contrast of textures and tastes, with the crispness of the vegetables balancing the softness of the pasta.

The dressing plays a crucial role in enhancing the overall flavor of the salad. A creamy base, often achieved using vegan mayo, creates a luscious and indulgent coating for the pasta and vegetables. The dressing is typically seasoned with ingredients like white vinegar, lemon juice, Dijon mustard, granulated sugar, celery salt (or regular salt), and freshly ground black pepper. This combination of flavors lends a tangy, slightly sweet, and savory profile to the salad.

Macaroni salad is versatile and customizable. Cooks can add their own twists by incorporating ingredients like diced carrots, chopped hard-boiled eggs (for non-vegan versions), fresh herbs like parsley or dill, or even plant-based protein options such as diced tofu or seitan. These additions provide additional layers of flavor and texture to the salad.

One of the appeals of macaroni salad is its make-ahead nature. While it can be served immediately after mixing, chilling the salad in the refrigerator for an hour or more allows the flavors to meld and intensify. This makes it a convenient dish for busy hosts, as they can prepare it in advance and focus on other aspects of the meal.

Macaroni salad’s nostalgic charm and crowd-pleasing qualities have made it a beloved comfort food. Its simplicity, combined with the ability to adapt it to different dietary preferences, ensures its place on tables throughout the year. Whether enjoyed as a side dish or a standalone meal, macaroni salad brings people together with its familiar and delightful combination of flavors and textures.

PREP TIME: 20 minutes

COOK TIME: time to boil pasta

YIELD: 6 to 8 servings

INGREDIENTS:

• 1 (16-oz [453-g]) package elbow macaroni pasta (gluten-free if needed)
• 1 tbsp (15 ml) olive oil
• ¾ cup (113 g) chopped sweet gherkins or your favorite pickle
• 1 red bell pepper, seeded and chopped (about 1 cup [149 g])
• 2 large celery ribs, chopped (about 1 cup [101 g])

DRESSING

• 1¼ cups (282 g) vegan Mayo or store-bought (soy-free if needed)
• 1½ tbsp (22 ml) white vinegar
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (15 g) Dijon mustard
• 1 tbsp (15 g) granulated sugar
• 1 tsp celery salt (can substitute with regular salt if needed)
• 1 tsp freshly ground black pepper

TOPPING

• Fresh parsley, roughly chopped

INSTRUCTIONS:

1. Cook the pasta according to the package instructions. Once cooked, drain and rinse in cold water. Place back in the pot and toss with the olive oil to prevent sticking.
2. In a large bowl, combine the chopped vegetables (sweet gherkins, red bell pepper, celery, and red onion) with the cooked pasta. Mix well to distribute the vegetables throughout the pasta.
3. In a small bowl, whisk together all the dressing ingredients: vegan mayo, white vinegar, lemon juice, Dijon mustard, granulated sugar, celery salt, and freshly ground black pepper.
4. Pour the dressing over the macaroni mixture and stir well to ensure that all the ingredients are evenly coated with the dressing.
5. You can serve the macaroni salad immediately, topped with freshly chopped parsley for added freshness.
6. Alternatively, for a chilled macaroni salad, refrigerate the mixture for at least an hour before serving. This allows the flavors to meld and the salad to cool down.