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Lightened Up Vegan Macaroni Salad

  • Author: Mimi Ace
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
  • Category: Sides
  • Method: Mixing
  • Cuisine: American
  • Diet: Vegan


This vegan macaroni salad is a healthier version of a traditional mac salad! Loaded with macaroni, crunchy veggies, and a creamy lightened-up sauce (with a secret ingredient!), this recipe tastes decadent and delicious. 


  • 8 oz elbow noodles, gluten-free if needed
  • 6 tablespoons vegan mayo 
  • 1/2 cup silken tofu (or sub with more vegan mayo)
  • 2 tablespoons apple cider vinegar 
  • 1 tablespoon dijon mustard
  • 2 teaspoons dried dill
  • 1/2 teaspoon salt 
  • 1/4 cup sweet pickle relish 
  • 1/2 cup bell pepper, diced 
  • 1/2 cup celery, diced  
  • 1/4 cup diced red onion 


  1. Cook your elbow noodles in salted water according to package instructions. Rinse with cold water and drain, then transfer to a large mixing bowl. 
  2. Blend the vegan mayo, silken tofu, apple cider vinegar, dijon mustard, dill, and salt until smooth to make a sauce. 
  3. Add the sauce, relish, bell pepper, celery, and red onion to the mixing bowl. Stir until well combined. 
  4. Serve immediately, or store in the fridge until you are ready to serve. 


This macaroni salad will keep in the fridge for up to a week and is freezer-friendly. To freeze, let it thaw in the fridge overnight before serving. 


  • Serving Size: 1 serving
  • Calories: 140cal
  • Sugar: 3.4g
  • Sodium: 330.14mg
  • Fat: 7.63g
  • Saturated Fat: 0.89g
  • Carbohydrates: 13.35g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: vegan pasta salad, healthy macaroni salad, lightened up macaroni salad