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A creamy and flavorful healthy macaroni salad is made without mayo! This vegan version is packed with protein, fresh veggies, and a tangy garlic yogurt dressing. It’s perfect for potlucks, picnics, or meal prep.
Macaroni salad that’s creamy, tangy, and refreshing—but without the heavy mayo? Yes please! This WFPB (Whole Food Plant-Based) twist on the classic picnic staple delivers everything you love about traditional macaroni salad in a healthier, totally vegan way.
Think: tender elbow macaroni, crunchy pickles and celery, briny olives, sweet peas, protein-rich chickpeas, and a dreamy yogurt-based dressing with just the right kick from garlic salt and pickle juice.
You’ll want to keep this recipe in your back pocket for BBQs, meal prep, or those days when you want something cool and comforting.
It’s simple, satisfying, and comes together fast.
- WHAT ALLERGENS/INGREDIENTS IS THIS RECIPE FREE FROM?
- WHY THIS RECIPE WORKS AND WHY IS IT GOOD FOR YOU
- HOW TO PREPARE THIS VEGAN MANDARIN “CHICKEN” SALAD
- RECIPE TIPS & VARIATIONS
- FREQUENTLY ASKED QUESTIONS (FAQs)
- WATCH THE STEP-BY-STEP VIDEO!
- PRINTABLE RECIPE CARD
- DID YOU MAKE THIS VEGAN MANDARIN “CHICKEN” SALAD?
WHAT ALLERGENS/INGREDIENTS IS THIS RECIPE FREE FROM?
This Recipe is vegan and:
- Dairy-Free
- Egg-Free
- Nut-Free (if using soy yogurt)
- Gluten-Free (if using gluten-free pasta)
- Refined Sugar-Free
- Oil-Free
- Soy-Free (if using almond or oat yogurt)
WHY THIS RECIPE WORKS AND WHY IS IT GOOD FOR YOU
This salad is nutrient-packed without compromising on taste:
- Chickpeas & peas offer plant-based protein and fiber.
- Whole grain or legume pasta adds satisfying complex carbs.
- Yogurt-based dressing keeps it creamy without oil or dairy.
- Celery, pickles, and onions provide crunch and bright flavor.
It’s great for summer gatherings, weekly meal prep, or as a quick plant-based lunch. Plus, the dressing gets better as it chills!
HOW TO PREPARE THIS VEGAN MANDARIN “CHICKEN” SALAD
📌(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes)
Cook your pasta, chop the veggies, whisk the creamy dressing, and toss it all together. That’s it! Easy ingredients, minimal effort, maximum flavor.
Let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
Find all my plant-based kitchen’s essential tools and ingredient staples in my Amazon Storefront.
To make this recipe, you’ll need:
- Mixing Bowls – To combine ingredients easily.
- Whisk – Ensures a smooth mixture.
- Spatula – For folding the salad gently.
- Medium Pot – To cook the macaroni.
- Strainer – For rinsing the pasta.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this recipe:
For the Salad Base
- Whole wheat or legume elbow macaroni – For fiber, protein, and classic texture.
- Chickpeas – Add plant-based protein and heartiness.
- Green peas – Sweet, tender, and rich in plant protein.
- Roasted red peppers – For smoky sweetness and color.
- Black olives – Briny punch that balances the creaminess.
- Pickles – Add a tangy crunch (sweet/spicy or dill works).
- Celery – Adds freshness and crunch.
- Green onions – Mild onion flavor that’s perfect raw.
Dressing:
- Plant-based yogurt – Creamy base that replaces mayo.
- Red wine vinegar – For brightness.
- Maple syrup – A touch of sweetness to balance acidity.
- Garlic salt – Adds flavor and saltiness in one.
- Pickle brine – Extra tangy depth.
- Plant milk (optional) – Only if you need to thin the dressing.
DIRECTIONS
To prepare this recipe, follow these steps:
Cook pasta, rinse, and let cool.
Mix dressing ingredients in a bowl until smooth.
Combine pasta, chickpeas, peas, and veggies in a large bowl.
Add most of the dressing and toss. Add more to taste.
Chill for 30–60 minutes. Serve cold and enjoy!
RECIPE TIPS & VARIATIONS
Want extra protein? Use lentil/chickpea pasta or add tofu cubes.
For spice: Add a pinch of smoked paprika or a dash of hot sauce.
For crunch: Top with sunflower seeds or shredded carrots before serving.
Make ahead: Best flavor after chilling. Lasts 3–4 days in the fridge.
FREQUENTLY ASKED QUESTIONS (FAQs)
Can I make this ahead of time?
Yes! It actually tastes better after it sits for a bit.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days.
Can I freeze this recipe?
Not recommended. The texture of the pasta and yogurt dressing will change.
What can I serve with this salad?
It’s perfect with veggie burgers, grilled tofu skewers, or a light summer soup.
MORE DELICIOUS SALAD RECIPES TO TRY!
WATCH THE STEP-BY-STEP VIDEO!
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PRINTABLE RECIPE CARD
THE BEST HEALTHY MACARONI SALAD (VEGAN, MAYO-FREE)
Equipment
- mixing bowls
- Whisk
- spatula
- Medium Pot
- Strainer
Ingredients
For the Salad Base:
- 4 cups cooked whole wheat or gluten-free elbow macaroni
- 1 cup cooked chickpeas
- 3/4 cup green peas
- 1/2 cup roasted red peppers diced
- 1/2 cup black olives finely chopped
- 1/2 cup sweet/spicy pickles finely diced
- 1/2 cup celery finely diced
- 3 green onions sliced
For the Dressing:
- 3/4 cup unsweetened plant-based yogurt
- 1 Tbsp red wine vinegar
- 1 –2 tsp maple syrup
- 1/2 tsp garlic salt
- Black pepper to taste
- 1 –2 Tbsp pickle brine
- 1 –2 Tbsp unsweetened plant milk only if needed to thin
Instructions
- Cook the Pasta – Boil macaroni until al dente, rinse under cold water, and let cool.
- Whisk the Dressing: In a small bowl, whisk yogurt, vinegar, maple syrup, garlic salt, pepper, pickle brine, and plant milk.
- Chop the Veggies – Dice roasted red peppers, olives, pickles, celery, and slice green onions.
- Combine It All—Add pasta, chickpeas, peas, chopped veggies, and most of the dressing to a large bowl. Toss gently.
- Adjust & Chill – Add more dressing to taste. Chill for 30–60 minutes before serving.
Notes
- If your dressing thickens too much in the fridge, stir in a plant milk splash before serving.
- For a tangier flavor, feel free to increase the pickle brine or add a little lemon juice.
- You can swap green peas with edamame or diced cucumber for a different twist.
- Want more color? Add shredded carrots or purple cabbage.
DID YOU MAKE THIS HEALTHY MACARONI SALAD?
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