This creamy Macaroni Salad is made with an easy homemade dressing, filled with the best flavors, and a 15 minute meal. No one can tell it is vegan. You can be sure even the pickiest kids will happily eat a second or third plate.
With warmer temperatures now being a thing, I love to go more for salads.
If you are looking for more salad recipes, look no further and keep amazing inspiration coming your way bu using the search bar.
Why you should try this take on a classic Macaroni Salad
As with all my recipes, I only use simple ingredients to make this salad. You don’t even need any vinegar, because we use pickle juice from the jar, which you have already on hand from your sweet pickles.
Also the pickle juice really makes all the difference to the flavor. For me, vinegar can be a bit sour or overwhelming in taste, but pickle juice which for me creates an amazing flavor with just the right amount of freshness.
What is best about this recipe is that it is so easy to make, even easier with step by step pictures. I’ll show you everything so you know beforehand what you can expect and how to achieve the best results.
What are the needed Macaroni Salad ingredients
Here is all you need to get for making this easy salad recipe:
- cooked macaroni
- sweet pickle
- pickle juice
- vegan mayo
- garlic powder
- smoked paprika
- dried dill
- bell pepper
How to make Macaroni Salad
Macaroni Salad Dressing
We start with making the homemade dressing. In a bowl combine pickle juice, vegan mayo, garlic powder, smoked paprika, dried dill, and mustard. Season with a pinch of salt and pepper and mix with a spatula until well combined, set a side.
You can also use a food processor or blender for it, but that isn’t necessary to get the right texture. You are absolutely good to go without any of them.
Mixing the salad
Next add cooked macaroni, diced onions, bell pepper, shredded carrots and celery to a large bowl. Mix with the prepared dressing and serve immediately in bowls or on plates.
Leftovers can be properly stored in a container with a lid on top for around 5 days in the fridge.
This Macaroni Salad makes an amazing dinner, lunch, even snack, which is also great for meal plan and to make a double or third batch.
I recommend to make this salad in advance, that way flavors will taste even better.
Variations of this creamy Macaroni Salad
You can play a lot with the Macaroni salad ingredients, that is definitely the beauty of my recipe. You can be creative!
- different herbs like, cilantro, mint, parsley or simple some Italian herbs
- roasted peppers
Other macaroni recipes to try:
For the salad:
- 4 cups macaroni cooked (use gf, if needed)
- 1 celery stalk, finely chopped
- 1/3 cup onions, finely chopped
- 1/2 red bell pepper, finely chopped
- 1/4 cup shredded carrots
- 3 pickles, finely chopped
- salt, pepper to taste
For the Macaroni Salad Dressing:
- 1.5 cups vegan mayo
- 1/2 cup pickle juice from the jar
- 1 tsp mustard
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp dried dill
- salt, pepper to taste
- In a bowl combine pickle juice, vegan mayo, garlic powder, smoked paprika, dried dill, and mustard. Season with a pinch of salt and pepper and mix with a spatula until well combined, set a side.
- Next add cooked macaroni, diced onions, bell pepper, shredded carrots and celery to a large bowl. Mix with the prepared dressing and serve immediately in bowls or on plates.
Nutrition Information:Yield: 6 Serving Size: 1.5 cups
Amount Per Serving: Calories: 612Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 476mgCarbohydrates: 55gFiber: 5gSugar: 8gProtein: 13g