THE BEST HEALTHY MACARONI SALAD (VEGAN, MAYO-FREE)
A creamy and flavorful macaroni salad made without mayo! This healthy vegan version is packed with protein, fresh veggies, and a tangy garlic yogurt dressing. Perfect for potlucks, picnics, or meal prep.
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.