Classic Macaroni Salad (Vegan + Gluten Free)

Classic Macaroni Salad Vegan

Oh macaroni salad how I love thee! Seriously it’s like the perfect summer food. Or the perfect anytime food. It’s creamy and still has a nice brightness from raw veggies and it’s even a little sweet and tart. It’s just got everything.

Classic Macaroni Salad Vegan

Thanks to how many plant-based mayo options there are out there these days it’s also easier than ever to make this completely dairy-free while still tasting creamy and delicious. It was literally just one swap to make this completely vegan.

Classic Macaroni Salad Vegan

There are even starting to be a lot more flavored plant-based mayos on the market so you could bump this up another level by using one of those if you’d like. You could also swap out the mustard for Sriracha or another hot sauce if you want to add a bit of spice.

Classic Macaroni Salad Vegan

This is perfect for those last days of summer barbecues or just dinners where you have no desire to use the oven because it’s still crazy hot outside. It’s perfect with steamed veggies and a veggie burger or you could even make it as a side with these lentil sloppy joes and it would be perfect!

Classic Macaroni Salad Vegan

I like to make this at least a few hours before actually serving it so that it can chill in the fridge and all the flavors can mingle together a while and it becomes even better. You can serve it immediately though if you’re in a pinch for time.

Classic Macaroni Salad Vegan

If you do try this recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.

Classic Macaroni Salad Vegan

Classic Macaroni Salad

Classic macaroni salad, with a creamy plant-based dressing mixed with bright and crunchy fresh veg. Perfect addition to any summer meal! 

Course Side
Cuisine Gluten Free, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Author Modern Little Victories


  • 2 cup elbow macaroni (GF if necessary)
  • 1/2 cup vegan mayo
  • 1 tbsp apple cider vinegar
  • 1/2 tbsp gherkin juice
  • 1/2 tbsp mustard
  • 1/2 tbsp sugar
  • salt to taste
  • 1/2 red bell pepper diced
  • 1/4 red onion diced
  • 4-5 sweet gherkins diced


  1. Bring water to a boil and cook macaroni to package instructions.
  2. In a small bowl whisk together mayo, vinegar, gherkin juice, mustard, sugar, and salt until all combined.Then chop the bell pepper, onion, gherkins.
  3. Once pasta is done drain and let cool for a few minutes. Pour into a large bowl and add in chopped veggies and sauce. Mix until combined . Let chill in the fridge for a while before serving!

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