• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Plant-Based Cooking
  • Start Here
    • Introduction
    • What is a Plant-Based Diet?
    • Freebies
    • 12 Tips for Starting
    • Got Questions?
    • Meal Planning Myths
    • Nutrition Needs
    • Plant-Based Myths
    • Stock Your Pantry
    • Tools, Tips and Freebies
    • Uncommon Ingredients
    • What to Expect
    • Why Eat Plants?
  • Recipes
    • 12 Most Popular
    • Appetizers
    • Beverages
    • Breakfast
    • Desserts
    • Gluten-Free
    • Holiday Recipes
    • Main Dishes
    • Plantricious
    • Recipe Roundups
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Side Dishes
    • Snacks
    • Soups & Stews
  • Articles
    • All Articles
    • Cooking Tips
    • Food Facts
    • Getting Started
    • Interviews
    • Meal Planning
    • Nutrition
    • Reader Questions
    • Staying Motivated
    • Success Stories
  • Resources
    • Complete List
    • Freebies
    • Freebie Login
  • Shop
    • Books
    • Cookbooks/Recipes
    • Kitchen Essentials
    • Meal Delivery
    • Pantry Essentials
  • About
    • About PB Cooking
    • About Diane
    • Coffee Klatch
    • Diane’s Health Journey
    • Subscribe
    • Contact
  • Cookbook
Home » Macaroni Salad

Macaroni Salad

October 19, 2016 By Diane Smith Leave a Comment

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Pin
Share
Yum
Tweet

This traditional Macaroni Salad is a plant-based version, unlike those often served at picnics, family gatherings, and holidays which are usually laden with mayonnaise.

I have an alternative with this recipe using homemade mayo which is dairy-free, oil-free, and sugar-free. Not only is it made with tofu, but it also is full of antioxidant goodness.

Broccoli, carrots, bell pepper, and whole-grain pasta make this one salad to keep on hand year-round. Honestly, you could add whatever chopped veggies you like. I blanched the broccoli so it would be slightly softened and is easier to digest for some.

You can use quinoa pasta, which is a wonderful gluten-free noodle that holds its integrity, offers a healthy dose of dietary fiber, and tastes very similar to the traditional wheat noodle. There are some brands that make good brown rice pasta as well. A healthier alternative to white flour that converts to sugar in your body.

Try one of these plant-based salad recipes:

  • Brussels Sprouts with Raisins
  • Low-Fat Broccoli Salad
  • Cucumber Tomato Salad

The sriracha and pickle juice in this sauce adds a fun, layered tangy flavor. Adding some pickles to the mix for some added crunch. Who said eating your veggies has to be boring?!

Macaroni Salad

Make sure you use the silken tofu to make the sauce extra smooth. Tofu is wonderful in that you can use it in place of dairy to make creamy, protein-rich based sauces in a healthier way. Tofu is low in fat, and you can just add the spices and flavorings to make it taste just the way you like, without any unnecessary fat.

Serve this pasta salad dish alongside a veggie burger and baked beans and you’re ready for a picnic party!

I’d love to hear your feedback in the comments below for this Vegan Macaroni Salad recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

Macaroni Salad
Print Recipe
3.64 from 19 votes

Macaroni Salad

A delicious alternative to the typical fat-laden version. Tart and sweet with a touch of heat.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings: 6 servings

Equipment

  • Stainless Steel Pot Set
  • Colander
  • Cutting board
  • Knife
  • Measuring Cups and Spoons
  • Glass Mixing Bowls with Lids
  • High-Speed Blender

Ingredients

  • 4½ cups cooked elbow macaroni not rinsed, cooled
  • ½ cup broccoli florets
  • ⅓ cup grated carrot
  • ½ cup celery chopped
  • ⅓ cup green onion chopped
  • ½ cup sweet (or dill if you prefer) pickles chopped
  • ⅓ cup red bell pepper chopped

For the Dressing

  • 1 cup Silken tofu firm
  • ¼ cup white wine vinegar
  • 3 Medjool dates pitted
  • 1 Tbl yellow mustard
  • 1 Tbl sweet pickle juice
  • 1 Tbl nutritional yeast
  • ¼ tsp sriracha
  • ¼ tsp garlic powder
  • sea salt and pepper to taste
Prevent your screen from going dark

Instructions

  • In a small blender, blend together the dressing ingredients until smooth and refrigerate until ready to use.
  • In a large bowl, combine the cooked and cooled macaroni with the dressing. At first the pasta will be a little sticky from the starch, once the dressing coats the noodles they'll be easier to stir.)
  • Add the vegetables and stir well.
  • For best flavor, refrigerate for at least 30 minutes, or until chilled, before serving.

Notes

Nutrition

Nutrition Facts
Macaroni Salad
Amount per Serving
Calories
283
% Daily Value*
Fat
 
4.2
g
6
%
Saturated Fat
 
0.5
g
3
%
Sodium
 
193.2
mg
8
%
Carbohydrates
 
54
g
18
%
Fiber
 
7.5
g
31
%
Sugar
 
20
g
22
%
Protein
 
12.8
g
26
%
Vitamin A
 
350
IU
7
%
Vitamin C
 
20.6
mg
25
%
Calcium
 
180
mg
18
%
Iron
 
4.7
mg
26
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
Pin
Share
Yum
Tweet

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get Social

Plant Based Cooking on Facebook   Plant Based Cooking on Instagram   Plant Based Cooking on Pinterest   Plant Based Cooking on Twitter   Plant Based Cooking on YouTube

Meet Diane

WELCOME TO PLANT-BASED COOKING

Hi! I'm Diane, and I'd love to help you live a plant-based lifestyle with steps, tools and actions for disease reversal, weight loss and renewed vitality. I hope to make your journey easier. Click here to read more.

Top 50 Vegan Blogs Of 2021

Sign Up Intro

Join my list and get your free checklist, “8 Plant-Based Meal Planning Mistakes and How to Avoid Them” plus a helpful bonus meal planning worksheet.

Leadpages signup button

 

Join me on Facebook

Plant-Based Cooking on Facebook Like Sign Up Plant-Based CoOoking on Facebook

Graduate Badge

Christmas

See More →

New Year’s Day

See More →

Game Day

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

The Nutr Machine

Review: The Nutr Machine and How to Make Plant Milk

5 different types of oil

9 Plant-Based Store-Bought Foods with Hidden Oils

Smith Family Christmas 2021

COFFEE KLATCH November & December: Sharing My Personal Side

Having Fun Cooking

How to Have Fun Eating a Plant-Based Diet

Broccoli Waldorf Salad

Which is Healthier, Raw or Cooked Foods?

Plant-Based Christmas Recipe Roundup

Plant-Based Christmas Recipe Roundup

Valentine’s Day

See More →

St. Patrick’s Day

See More →

Easter

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

The Nutr Machine

Review: The Nutr Machine and How to Make Plant Milk

5 different types of oil

9 Plant-Based Store-Bought Foods with Hidden Oils

Smith Family Christmas 2021

COFFEE KLATCH November & December: Sharing My Personal Side

Having Fun Cooking

How to Have Fun Eating a Plant-Based Diet

Broccoli Waldorf Salad

Which is Healthier, Raw or Cooked Foods?

Plant-Based Christmas Recipe Roundup

Plant-Based Christmas Recipe Roundup

Cinco de Mayo

See More →

Mother’s Day

See More →

Memorial Day

See More →

Father’s Day

See More →

Fourth of July

See More →

Labor Day

See More →

Halloween

See More →

Thanksgiving

Hanukkah

See More →

Footer

Instagram

Pinterest

            Plant Based Cooking on YouTube

Disclosure and Privacy Policy

Recent Articles

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

Contact: diane@plantbasedcooking.com

Copyright © 2021 Plant Based Cooking