This vegan macaroni salad is so easy to make! With tofu 'feta' and lots of fresh vegetables, it's ideal for a summer dinner or a hearty side dish for your next cookout. Super flavorful and meal prep-friendly, too!
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Macaroni is amazing. Salads are amazing, too. Put them together? Even better! Hence, I can hopefully make your day a little bit better with this tasty macaroni salad, that's 100% vegan and super easy to make.
This is an incredibly versatile recipe. You can serve it as a hearty lunch, light dinner, or even a side dish. I like to keep some in the fridge to snack on in the summer months!
The Dressing - no mayo here!
You'll be surprised at how easy it is to make a macaroni salad without mayo! I know that vegan mayonnaise isn't always accessible, so I wanted to make a simpler recipe with a homemade dressing instead.
You'll need just a handful of ingredients to make the dressing: olive oil, salt, balsamic glaze (or vinegar), maple syrup, nutritional yeast, and lemon juice. That's it!
The result is tangy and refreshing, with a hint of sweetness from the maple syrup, and also a savory undertone thanks to the nutritional yeast.
Tofu 'Feta'
The tofu feta is a great addition which really takes the macaroni salad to the next level. I made something similar for my cold spaghetti salad, and I can say it just never gets old. Tofu really is an amazing, versatile ingredient!
All you need to do is marinate your tofu in tamari, dried basil, dried thyme and apple cider vinegar. Let it sit for at least 30 minutes, but I'd recommend leaving it in the fridge overnight for the very best flavor. Then, you just add it to the salad before serving!
What vegetables do I add to macaroni salad?
This macaroni salad is a really versatile recipe, and will work just about any veggies you have o hand. I added red and green bell peppers, tomatoes, cucumber and red onion. But the following options would also work well:
- Zucchini.
- Roasted sweet potato.
- Cabbage, either red or white.
- Roasted squash or pumpkin.
- Fresh greens like spinach or arugula.
- Carrots.
- Cauliflower.
You can serve this macaroni salad immediately, while the macaroni is still warm. Alternatively, leave it in the fridge to chill for a few hours. It's a well-know fact that pasta salads can taste even better the next day!
I added capers and pumpkin seeds right at the end for some crunch and extra tanginess too.
Step-by-Step Instructions
STEP 1: First, marinate the tofu. At least 30 minutes is great, but overnight is ideal.
STEP 2: Meanwhile, cook the macaroni according to packaging instructions, until al dente. Drain and rinse when done.
STEP 3: Add the pasta, vegetables and dressing ingredients to a large mixing bowl and stir together really well.
STEP 4: Add the tofu together with the marinade, and serve with the capers and pumpkin seeds. Serve and enjoy!
Storing Leftovers
You can leave this salad in the fridge in an airtight container for up to 5 days. As I said, it's just as delicious served cold, so there's no need to reheat!
Helpful Tips and Substitutions
If you want to make a creamy vegan macaroni salad, add a few tablespoons of store bought or homemade vegan sour cream. Or try this Creamy Vegan Pasta Salad recipe.
To make a gluten-free vegan pasta salad, simply substitute your favorite gluten-free pasta.
Instead of capers, you can substitute olives or chopped pickles. Or both!
If you want to, you can sprinkle some vegan cheese on top for extra cheesiness. You can never really have enough cheese, even if it's not really cheese. 😉
More Vegan Recipes to Try
If you love this Vegan Macaroni Salad, be sure to check out these other tasty ideas:
- Vegan Potato Salad
- Vegan Watermelon Salad with "Feta"
- Vegan Orzo Summer Salad
- Vegan Chickpea Salad Sandwiches
📖 Recipe
Equipment
- Small mixing bowl
- Saucepan
- Large mixing bowl or salad bowl
Ingredients
- 10 oz extra-firm tofu, cubed
- 2 tablespoon tamari
- 1 tablespoon dried basil
- 1 tablespoon dried thyme
- 2 tablespoon apple cider vinegar
- 8 oz macaroni
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 cup diced tomatoes
- 1 cup diced cucumber
- 1 cup chopped cilantro
- 1 large red onion
- 2 tablespoon olive oil
- ½ teaspoon salt
- 1 tablespoon balsamic glaze
- 1 tablespoon maple syrup
- 2 tablespoon nutritional yeast
- ½ lemon, juice of
- 1 tablespoon capers
- ¼ cup pumpkin seeds
Instructions
- Add the tofu, tamari, dried basil and dried thyme to a mixing bowl. Stir together well, then marinade for 30 minutes (preferably overnight for best results).
- Cook the macaroni according to packaging instructions.
- Drain and rinse the macaroni, then transfer it to a large mixing bowl together with the red bell pepper, green bell pepper, tomatoes, cucumber, cilantro, red onion, olive oil, salt, balsamic glaze, maple syrup, nutritional yeast and lemon juice. Stir together well.
- Add the tofu together with the marinade and stir together once more.
- Serve immediately with the capers and pumpkin seeds.
Video
Notes
- This macaroni salad keeps well in the fridge for up to 5 days in an airtight container.
- Add any other vegetables of your choice. For instance, zucchini, carrots and cabbage also work well in this salad.
- You can replace the capers with chopped pickles or olives.
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