Whether it’s a Vegan Macaroni Salad recipe, a Watermelon ‘Feta’ Mint Salad, or Vegan Potato Salad, every summer BBQ needs some delicious fresh sides! Macaroni salad is a classic summer salad for barbecues that you can make the day before and it tastes the best after sitting in the fridge overnight.
Feel free to share & print my recipe below to make your own Vegan Macaroni Salad! Or you canwatch me on YouTube where I show you how to make it!
Never miss a video byclicking here to Subscribe to my Channel
Related Recipe: 3 Easy Vegan Pasta Recipes
Hi, I’m Candice & welcome toThe Edgy Veg! I try to veganize popular food for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals.
Macaroni salad is one of those foods that is great to use up whatever you have in your fridge. Anything pickled or jarred is perfect chopped up and thrown into this salad. This vegan summer salad recipe is also great as a packed lunch to bring to work but is best served on a summer evening with friends and veggie burgers.
Related Recipe: Vegan Potato Salad Recipe
If you want to view or print the recipe card, just scroll down for the full list of ingredients & simple instructions on how to make this Vegan Macaroni Salad for BBQs recipe.
How To Make: Vegan Macaroni Salad for BBQs
INGREDIENTS FOR VEGAN MACARONI SALAD RECIPE
To make my vegan macaroni salad, you just need:
- 1 1/2 cups dry elbow pasta
- 2/3 cup vegan mayo
- 1 tbsp unsweetened soy or almond milk
- 3 tbsp chopped fresh parsley leaves
- 3 tbsp minced fresh dill
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1/4 cup frozen peas, thawed
- 1/2 red pepper, small dice
- 1/4 cup kalamata olives, chopped
- 1/4 cup red onion, finely chopped
- 1 celery stalk, finely chopped
- 1/3 cup vegan cheddar shreds
- 1/2 block smoked tofu, diced
- Sea salt and freshly ground black pepper, to taste
INSTRUCTIONS FOR VEGAN MACARONI SALAD RECIPE
To make this vegan macaroni salad, boil a pot of water and cook pasta according to package instructions. Drain and rinse the pasta in cold water. Leave it to sit in the colander to drain completely. Meanwhile, whisk together mayo, plant-based milk, parley, dill, apple cider vinegar, and mustard. You want a thick but still runny sauce, add milk to desired consistency. Remember it will thicken slightly as it sits in the salad.
Stir together cooked pasta, peas, red pepper, olives, onion, celery, vegan cheese, smoked tofu, and sauce. Add salt and pepper to taste. Cover and place in the fridge for 2 hours to 2 days to allow the delicious flavours to absorb. Serve cold.
If you want more vegan recipes,click here for my newest recipes.
Related Recipe: Vegan Watermelon Feta Mint Salad
Recipe for Vegan Macaroni Salad for BBQs Recipe
5.0 from 1 reviews
Vegan Macaroni Salad for BBQs
Save Print
Every summer BBQ needs some fresh sides. Macaroni salad is a classic barbecue food that you can make the day before and it tastes its best after sitting in the fridge overnight.
Author: The Edgy Veg
Recipe type: Salad
Cuisine: American
Serves: 4 servings
Ingredients
- 1½ cups dry elbow pasta
- ⅔ cup vegan mayo
- 1 tbsp unsweetened soyor almond milk + extra as needed.
- 3 tbsp choppedfresh parsley leaves
- 3 tbsp minced fresh dill
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- ¼ cupfrozen peas, thawed
- ½ red pepper, small dice
- ¼ cup kalamata olives, chopped
- ¼ cup red onion, finely chopped
- 1 celery stalk, finely chopped
- ⅓ cup vegan cheddar shreds
- ½ block smoked tofu, diced
- Sea salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to the package instructions. Drain and rinse the pasta well with cold water and allow it to sit in the colander and drain of water completely.
- Meanwhile, in a large bowl, whisk together a quick sauce by combining; vegan mayo, plant-based milk, parsley, dill, vinegar, and Dijon. You want the sauce to be thick but slightly runny. It will thicken slightly as it sits in the salad mixture.
- Stir in the cooked pasta, peas, red pepper, olives, onion, celery, vegan cheese, smoked tofu, and season with salt and pepper, to taste.
- Cover and place into the fridge for a minimum of 2 hours or up to 2 days.
- Serve cold.
___________
Click here for New Vegan Recipesfrom The Edgy Veg.
___________
You guys must try this Vegan Macaroni Salad for BBQs recipe & let me know what you think! Once you try it, come back and leave me a comment below with your feedback and star rating! If you make this, let me see on social! Tag @edgyvegon your photo & add the hashtag #theedgyveg in your caption so I don’t miss it!
Share this Vegan Macaroni Salad Recipe on Pinterest
For more easy, delicious vegan recipes, check out the links below!
- Vegan Potato Salad
- Watermelon ‘Feta’ Mint Salad
- Vegan Grazing Platter
- Vegan Mexican Street Corn
- Drunken Noodles
- Creamy Mushroom Pasta
- Vegan Cheesy Black Bean and Kale Pasta
