Why You’ll Love Oil-free Vegan Macaroni Salad Recipe

I love this recipe because it delivers all the comfort of a classic macaroni salad with a healthier, plant-based twist. I enjoy how crisp vegetables balance the creamy dressing, and I really like that I can make the mayo from scratch using simple ingredients. It is easy, versatile, and perfect for gatherings or meal prep.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Oil-free Vegan Mayo
12-ounce (340 g) package soft silken tofu, drained
3 tablespoons (45 ml) white vinegar
3 tablespoons (28 g) raw cashews
1 1/2 teaspoons agave nectar
1/2 teaspoon salt

Macaroni Salad
1 1/2 cups (200 g) dried macaroni elbows
1/2 cup (65 g) diced red bell pepper
1/2 cup (25 g) shredded red cabbage
1/4 cup (25 g) diced red onion
2 tablespoons (7 g) diced green onion
3/4 cup (150 g) oil-free vegan mayo
2 tablespoons (30 ml) lemon juice
1 tablespoon (15 g) sweet relish
Pinch of black pepper
Salt, to taste

Directions

I start by making the oil-free vegan mayo. I place the silken tofu, white vinegar, raw cashews, agave nectar, and salt into a blender and blend until smooth. I let the mixture rest for about 5 minutes so the cashews soften, then blend again for another 30 seconds. I transfer the mayo to a sealed container and chill it in the refrigerator until it thickens.

Next, I prepare the macaroni according to the package instructions. Once cooked, I drain it and rinse it well with cold water, then drain again. I add the cooled pasta to a large mixing bowl along with the red bell pepper, shredded red cabbage, red onion, and green onion, tossing everything together gently.

I add the oil-free vegan mayo, lemon juice, sweet relish, black pepper, and salt. I fold everything together until the pasta is evenly coated. I like letting the salad chill in the refrigerator for at least a few hours before serving so the flavors can really come together. I serve it cold.

Servings and Timing

I usually make this recipe to serve about 4 to 6 portions. The prep time is around 10 minutes, the cook time is about 10 minutes, and the optional chilling time is 1 hour. The total time comes to roughly 1 hour and 20 minutes.

Variations

I sometimes add diced celery or shredded carrots for extra crunch. When I want more sweetness, I stir in a bit more relish. I also like adding fresh herbs such as dill or parsley for a brighter flavor.

Storage/Reheating

I store this macaroni salad in an airtight container in the refrigerator for up to 4 days. I usually give it a good stir before serving and occasionally add a little extra oil-free vegan mayo if the pasta has absorbed too much dressing. I never reheat this dish and always serve it chilled.

FAQs

Can I make this macaroni salad ahead of time?

I often make it a day in advance because the flavors improve as it sits.

Is the oil-free vegan mayo necessary?

I prefer using it, but I can substitute store-bought vegan mayo if I am short on time.

Does the salad taste like tofu?

I find that the tofu flavor disappears once blended with vinegar and seasoning.

Can I use gluten-free pasta?

I use gluten-free pasta sometimes and just make sure not to overcook it.

What if I cannot eat nuts?

I have tried sunflower seeds instead of cashews with good results.

Can I make it less tangy?

I reduce the vinegar or lemon juice slightly if I want a milder flavor.

Why rinse the pasta with cold water?

I rinse it to stop the cooking and cool it quickly so it mixes well with the dressing.

Can I add protein?

I sometimes add chickpeas or diced baked tofu to make it more filling.

How long does the homemade mayo last?

I keep it refrigerated and use it within 7 to 10 days.

Is this recipe good for potlucks?

I like bringing it to potlucks because it travels well and holds up nicely chilled.

Conclusion

I find this oil-free vegan macaroni salad to be a fresh, creamy, and satisfying side dish that fits perfectly into summer meals. I love how simple ingredients come together into something comforting and flavorful, making it a recipe I enjoy preparing again and again.