Serves 8 to 10 | Time: 30 minutes plus chilling
Photo by Kate Lewis
This easy macaroni salad has always been that girl. Quick to prepare, made with simple ingredients, feeds a crowd, and everyone loves it.
Growing up in Brooklyn, macaroni salad was special occasion food, definitely not every day food. It came in a plastic container from the deli counter, weighed out by the guy behind the glass counter, alongside tubs of cream cheese, coleslaw, and potato salad. You only got it when something was happening. A party, a holiday, a distant aunt once removed coming over. It was definitely an exciting treat, and honestly, it still feels that way to me.
This recipe is the classic one I remember. Creamy, tangy, with grated carrots and radishes folded in for color and a peppery bite. The radish is what gives it that old-school edge that almost leans toward potato salad. You would notice if it were missing so don’t even think about leaving it out. As for the thawed frozen peas, it’s just what we do! But if you have fresh from the farmers market go for it. I have also been known to deviate a bit and thinly slice some sugar snap peas instead. Shhh. Don’t tell the deli guy.
As soon as I went vegan I started bringing this easy vegan macaroni salad recipe to every picnic, because it’s exactly what makes a picnic feel like a picnic. It belongs at a BBQ, soaks up sauce beautifully, you can throw it on top of your burger (no that is not weird) and is exceptional alongside wings and buffalo sauce if you want to make a whole situation out of it.
People tend to be very particular about their creamy macaroni salad and I respect that. Make it once this way, then adjust. More mayo if you want it richer, more vinegar if you want more tang. This version leans classic deli style, and it works.
This recipe is a Veganomicon favorite!
What to Serve With Creamy Vegan Macaroni Salad
Smoky Vegan Hot Dogs — The most obvious move. Hot dogs and macaroni salad is just the law of the land.
BBQ Tempeh Ribs — Sticky, smoky, finger-licking good. This is your full BBQ spread right here.
BBQ 5-Spice Tempeh Mushroom Tacos — If you want to take the cookout in a slightly different direction, these tacos bring serious flavor.
Quarter Pounder Beet Burger — A hearty, beautiful burger that holds its own next to a big scoop of macaroni salad. And yes, put the macaroni salad on top. Not weird.
Snobby Joes — Saucy, sloppy, and completely at home at any picnic table. I love when a little sloppy joe ends up in my macaroni salad. That’s what I call a party.
To-Fish Sandwiches with Tartar Sauce — Crispy, satisfying, and perfect for anyone who wants to take the cookout to the waterfront.
Chickpea Salad Sandwiches — Creamy, protein-packed, and a natural partner for a big bowl of macaroni salad on the side. This is a mayo lovers dream (and a mayo haters nightmare bwahaha)
CREAMY VEGAN MACARONI SALAD FAQ
Can I make this vegan macaroni salad ahead? You should. It’s even better after a few hours in the fridge when the dressing has soaked into everything. Make this easy vegan macaroni salad at least 2 hours ahead, or the day before for the best flavor.
How long does vegan macaroni salad last? Up to 4 days in a sealed container in the fridge. Give the macaroni salad a stir before serving and add a splash of vinegar or a little extra mayo if it needs loosening up.
What pasta should I use for macaroni salad? Classic elbow macaroni. It holds onto the dressing and gives you that true deli-style macaroni salad texture. Small shells or ditalini work too but elbows are the authentic Brooklyn choice.
Why is my macaroni salad dry? The pasta absorbs the dressing as it chills, that’s normal. Just stir in a little more vegan mayo or a splash of vinegar before serving and your macaroni salad comes right back. Even a splash of water could work.
Can I make this vegan macaroni salad without mayo? Use a different recipe. This is a classic creamy macaroni salad and mayo is the point of it.
Is this vegan macaroni salad gluten-free? Use your favorite gluten-free pasta and double check your mayo label and you’re good.
How did I end up here? You were probably searching for “vegan macaroni salad,” “easy vegan macaroni salad,” or “vegan macaroni salad recipe.” This is the classic Brooklyn deli version: creamy, tangy, made with simple ingredients, and a Veganomicon favorite. You’re in the right place.
Creamy Vegan Macaroni Salad (Brooklyn Deli Style)
Ingredients
For the Dressing:
- 3/4 cup vegan mayo store-bought or homemade
- 1/4 cup white vinegar
- 1 tablespoon sugar
- 3/4 teaspoon salt
- Several pinches of freshly ground black pepper
For the Salad:
- 1/2 cup frozen peas thawed
- 2 average-size red radishes grated
- 2 average-size carrots peeled and grated
- 1 pound elbow macaroni
Instructions
- Combine all the dressing ingredients in a large mixing bowl and mix with a fork until completely blended. Add the radishes, carrots, and peas and set aside while you cook the macaroni.
- Boil the macaroni in well-salted water. Drain and rinse under cold water until the pasta is still warm but not too hot to the touch. Transfer to the bowl with the dressed vegetables and toss to coat.
- Cover and refrigerate. Wait until the salad is fully cold before tasting for salt and pepper. Stir a few times while it chills to make sure the dressing coats everything.
