This easy vegan macaroni salad is my go-to pasta side. It delivers the same creamy, comforting flavor I remember from childhood—only plant-based. It’s quick to make, requires no chopping if you use pre-shredded coleslaw mix and frozen peas, and can be prepared gluten-free when you choose GF pasta. Ready in under 30 minutes.
Why this vegan macaroni salad is a favorite:
- Classic creamy pasta salad flavor, completely vegan.
- Made with common pantry and fridge staples.
- Loaded with vegetables but no chopping required when using store-bought mixes.
- Dairy-free and can be gluten-free.
- Can be made a few days ahead for easy entertaining.
- Highly adaptable to your favorite add-ins.
- Delicious and crowd-pleasing.
Ingredients you need
Ingredient notes and substitutions
Pasta ~ Macaroni is traditional, but rotini, small shells, ditalini, or penne work well. Choose a gluten-free pasta if needed.
Veggies ~ Using store-bought coleslaw mix and frozen peas means no chopping. Add the frozen peas to a colander and drain the hot pasta over them—the heat will thaw the peas quickly.
Mayo ~ Use your favorite vegan mayonnaise, homemade or store-bought. Any neutral-flavored vegan mayo makes a creamy base.
Vinegar ~ White distilled vinegar is bright and clean; apple cider vinegar is a fine alternative.
Mustard ~ Yellow mustard gives classic flavor; Dijon or another mustard can be used for more depth.
Sugar ~ Organic cane sugar balances acidity. Pure maple syrup can be used instead for a different sweet note.
Herbs ~ Chopped fresh parsley adds brightness. Dill or cilantro are good alternatives if you prefer their flavor.
Extras ~ This salad is a great canvas for other vegetables. If you like, add diced bell pepper, chopped celery, sliced radishes, shredded zucchini, diced red onion, or chopped cucumber. You can also shred or chop your own cabbage and carrots.
How to make the recipe
See the recipe card below for exact measurements and complete instructions.
Cook the pasta in well-salted water according to package directions until al dente. Place the frozen peas in the bottom of a large colander and drain the hot pasta over them to thaw. Drain well and let the pasta cool.
In a large bowl, combine the coleslaw mix, cooled pasta, and peas.
Whisk the dressing: combine vegan mayo, vinegar, mustard, sugar, salt, and pepper until smooth. Pour the dressing over the pasta and vegetables and toss until everything is evenly coated. Stir in chopped fresh parsley if using, then refrigerate until chilled and ready to serve.
Storage and freezing
Fridge: Store the salad in an airtight container in the refrigerator for up to 4–5 days.
Freezing is not recommended because the texture of the mayonnaise and vegetables changes after thawing.
Pro tips for success
~ Cook the pasta in well-salted water; it’s your first layer of seasoning.
~ Cook pasta to al dente to avoid a mushy texture.
~ Let the pasta cool before adding the dressing so it doesn’t absorb too much mayo and dry out.
~ Chill the salad before serving for the best flavor and texture.
~ Make it a day or two ahead—flavors meld nicely over time.
~ To make the recipe soy-free, use a soy-free vegan mayo.
FAQs
Let the cooked pasta cool completely before adding the dressing. Warm pasta tends to absorb more dressing and can make the salad dry.
Under-seasoning is the usual culprit. Cook the pasta in well-salted water, and make sure the dressing tastes slightly strong before mixing—flavors will mellow once combined. Fresh herbs and an extra pinch of salt or splash of vinegar can brighten the finished dish.
Opinions vary. I usually don’t rinse; instead I let the pasta cool before adding dressing. If you rinse in a hurry, be sure to drain thoroughly so excess water doesn’t thin the dressing.
More vegan pasta salads
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Pepperoncini Pasta Salad
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Lemon Artichoke Pasta Salad
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Creamy Balsamic Summer Pasta Salad
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Southwest Black Bean Pasta Salad
I hope you love this recipe. If you try it, please rate it and leave a comment with your feedback. For more easy family recipes, explore other recipes and collections in the recipe section.
Easy Vegan Macaroni Salad (No Chopping Required!)
Recommended Equipment
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Pasta pot
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Large colander
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Mixing bowl
Ingredients
- 16 ounces macaroni noodles or other small to medium shaped pasta (gluten free, if desired)
- 1 cup frozen green peas
- 1 ½ cups vegan mayonnaise homemade or store-bought
- 3 tablespoons white vinegar
- 2 tablespoons organic cane sugar
- 1 tablespoon yellow mustard
- ¾ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 14 ounces coleslaw mix
- ¼ cup chopped fresh parsley optional
Instructions
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Cook the macaroni in well-salted water according to package directions until al dente. Place the frozen peas in the bottom of a large colander and pour the cooked pasta over the top. Drain well and set aside to cool.
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In a small bowl, whisk together vegan mayo, vinegar, mustard, sugar, salt, and pepper until smooth. Set aside.
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In a large bowl, combine coleslaw mix, cooked pasta, and peas. Pour in the dressing and mix well to coat.
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Taste and adjust seasoning as needed. Stir in chopped parsley if desired.
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Cover and refrigerate until ready to serve.
Notes
~ Cook the pasta in well-salted water to build flavor.
~ Cook pasta to al dente to maintain good texture.
~ Let pasta cool before adding dressing so the salad stays creamy.
~ Chill the finished salad before serving for best results.
~ Store in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended.
Nutrition
Nutrition values are estimates; verify using your own data if needed.