Summer brings with it a medley of flavors, and one of my family’s all-time favorite seasonal side dishes is macaroni salad. It’s a classic that never goes out of style, and the best part is that it can easily be made vegan without sacrificing any of its deliciousness. By swapping traditional egg-based mayo for vegan mayo like Follow Your Heart’s Veganaise, we get to savor the creaminess guilt-free. I recently whipped up a batch for our Father’s Day picnic, and it was a resounding hit with everyone, including my huskies who couldn’t resist joining in the taste-testing fun!
Ingredients for Vegan Macaroni Salad
apple cider vinegar
salt & pepper
macaroni — gluten-free if preferred. I like Tinkyada’s
Gluten-Free Macaroni Salad
you can easily make it gluten-free by using your favorite gluten-free pasta. Tinkyada brand macaroni noodles are my top choice for achieving the perfect al dente texture. With this simple swap, you can savor the creamy goodness of this classic side dish without any gluten worries. This dish is a crowd-pleaser that caters to various dietary preferences while keeping the flavors of traditional macaroni salad intact.
Get Ready for BBQ Season!
Voila! You now have a sensational vegan macaroni salad ready to impress your family and friends at every summertime gathering. It’s a dish that brings together the timeless flavors of tradition and the spirit of compassion, perfect for sharing with loved ones and furry friends alike. Whether it’s a picnic, barbecue, or a simple get-together, this vegan macaroni salad is sure to be a hit!
Vegan Macaroni Salad
Creamy Vegan Macaroni Salad - Compassionate twist on a classic! Perfect for picnics, BBQs, and family gatherings.
Cook macaroni according to package. When finished, drain and rinse under cold water.
In a large mixing bowl, whisk together the vegan mayo, mustard, apple cider vinegar, sugar, salt, and ground black pepper until well combined. The creamy dressing will be the heart of our delicious macaroni salad.
Add the cooked and cooled macaroni to the dressing and toss gently to combine.
Mix in the celery, fresh parsley, red onion, and cherry tomatoes.
Refrigerate the macaroni salad for at least an hour before serving to let the flavors meld and mingle.