Easy Vegan Macaroni Salad

⭐️ Why You Should Try This Recipe

• Quick and easy. While the pasta is cooking, slice the vegetables and prepare the vinaigrette. Toss everything together, and you are done. This salad takes less than 30 minutes to prepare from start to finish and is incredibly easy.
• Versatile. Got avocado? Cherry tomatoes? Stir them in! This salad is versatile, so you can easily tweak it to your liking.
• Delicious as a side or an appetizer. You can serve this macaroni salad as an appetizer, a light lunch, or as a side with your protein of choice for a heartier meal.

🥒 Ingredient Notes

Here are the ingredients you will need to make this refreshing pasta salad:

• Macaroni – I went with large elbow macaroni pasta here, but any type of pasta will work. If using smaller macaroni or a different type of pasta, I recommend measuring it by weight. You should use about 5 ounces of dry pasta.
• Cucumber – For juiciness and crunchiness. If using English or Persian cucumber, there is no need to peel them as their skin is usually thin and not bitter.
• Green peas – Frozen peas work great. Simply let them thaw for a few minutes on the counter.
• Radish – Red radishes add color, crispiness, and a peppery flavor.
• Red onion
• Fresh herbs – I went with a mix of cilantro and mint, but you can use basil, dill, or parsley.
• Ricotta – Optionally, you can stir in crumbled vegan ricotta to add extra freshness.

Then, for the dressing, you will need:

• Oil – You can use virgin olive oil or a neutral oil like avocado or canola oil. The best option is obviously olive oil, as it will add a lot of flavors.
• White vinegar – For tanginess. You can use white rice vinegar, apple cider vinegar, or even balsamic vinegar!
• Lime juice – Preferably fresh lime juice.
• Mustard – To add some tang and a subtle spiciness. I recommend using Dijon mustard.
• Miso – Optional. White miso adds extra saltiness and umami to the dressing.
• Salt and pepper – To season.

🥣 How to Make Vegan Macaroni Salad

1. Bring a large pot of water to a boil and cook the pasta.
2. Drain it and rinse it under cold water to cool. Transfer to a large mixing bowl.
3. Next, add the diced cucumber, red onion, green peas, radishes, and fresh herbs.
4. In a small bowl, whisk together all of the vinaigrette ingredients.
5. Pour the vinaigrette into the bowl and toss to coat. Taste and adjust the saltiness to your liking.
6. Serve immediately or refrigerate for one hour.

This simple vegan macaroni salad is packed with crisp veggies, healthy fats, and flavor! It’s super fresh, thanks to the mint, cilantro, and lime juice, and perfect for spring/summer!

🥗 More Plant-Based Salads

• Thai Mango Salad
• Black Pepper Tofu Quinoa Salad
• 10-Minute Ginger Carrot & Kale Salad

Let me know in the comments if you try this recipe!