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Vegan Macaroni Salad


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Rate this recipe 4.5/5 (17 Votes)


  • 12 ounces Ditalini pasta (or use elbow macaroni), cooked according to package instructions
  • 1 1/2 tomato, chopped (or try cherry and grape tomatoes sliced in half)
  • 3/4 cup frozen peas
  • 1/2 cup chopped onion
  • 1 1/2 cups Vegenaise (or other vegan mayo)
  • 3 Tablespoons white wine vinegar
  • 3 teaspoons prepared mustard
  • 2 1/4 teaspoons sea salt, or to taste
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 teaspoon celery seeds



Step 1

3/4 teaspoon celery seeds

In a large bowl combine the cooked pasta, tomato, peas, and onion. In a smaller bowl whisk together the mayo, vinegar, mustard, salt, pepper, and celery seeds. Fold the mayo mixture into the pasta.


Serves: 6

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