Wooden spoon in a bowl of Vegan Macaroni Salad
4.72 from 50 votes

Vegan Macaroni Salad

30-minute vegan pasta salad loaded with colorful veg and tossed in a dairy-free, undetectably tofu-based dressing. Perfect for summer shindigs, cookouts, and picnics.
Author: Minimalist Baker
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8
Category: Salad, Side
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days


  • 4 cups elbow macaroni shells (GF for gluten-free eaters)
  • 1/2 medium red pepper (diced)
  • 1 cup celery (diced)
  • 1/4 cup red or green onion (diced)
  • 1 cup silken firm tofu (make sure it’s silken or it won’t blend right)
  • 2-3 Tbsp dried dill*
  • 3-4 Tbsp agave nectar or cane sugar (or honey if not vegan)
  • 1/4 tsp sea salt, black pepper & garlic powder
  • 2 Tbsp vinegar (white wine is best)
  • 2 Tbsp avocado or olive oil
  • 1 Tbsp spicy mustard (for tang)
  • Water (to thin)


  1. Cook noodles according to package instructions, drain, and set aside.
  2. Chop veggies and set aside.
  3. Prepare dressing by adding silken tofu, dill, salt, pepper, garlic powder, agave nectar (or sugar), vinegar, oil, and spicy mustard to a blender and blending until well combined. Scrape down sides as needed. If having trouble blending add water in Tablespoon amounts until it has enough liquid to churn properly.

  4. Taste and adjust seasonings as needed. I added more dill, mustard, salt and agave.
  5. Toss drained noodles and veggies with the dressing in a large serving bowl. Chill for at least 1-2 hours before serving. The flavors will meld and the salad will thicken up the longer it chills.
  6. Serves 8 (as original recipe is written). Store leftovers in the fridge for up to a few days.


* You can sub 4-5 Tbsp fresh dill in place of 2-3 Tbsp dried.
* Inspiration from Pioneer Woman
* Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 8)