Vegan Macaroni Salad

It’s summertime without good pasta salad, just as summer isn’t summer without swimming pool days.

This one is dairy-free! This dish is dairy-free, and it’s loaded with a perfect combination of crunchy vegetables. Pasta heaven in a bowl.

Check out my other video for Vegan Chai Ice Cream if you liked this one. I am really enjoying the video/editing processes and have a lot of fun doing it. Stay tuned for more soon!

The recipe is simple and only takes 30 minutes to prepare (depending on the spices you choose). It’s a fresh, light pasta salad that has a creamy tofu dressing. No one will guess it is dairy-free. What about the vegetables? The vegetables are colorful and perfectly crisp. The classic macaroni salad is veganized – that’s all you need to know.

Where could you serve this pasta salad to your guests? You can take it to a barbecue, summer party, lake day, picnic, your lunch, camping, etc. This salad is perfect to take with you wherever you go this summer. Cheers!


  • Four cups elbow macaroni (GF for gluten-free eaters).
  • Half a medium red pepper diced
  • Celery, diced (about 1 cup)
  • 1/4 cup diced red or green onions
  • Tofu firm (must be silken; otherwise, it will not blend well)
  • 2-3 Tbsp dried dill*
  • Use 2-4 tablespoons of agave nectar (or cane sugar if you’re not vegan).
  • 1/4 tsp black pepper, sea salt & garlic powder
  • 2 Tbsp white wine vinegar
  • 2 Tbsp avocado or olive oil
  • 1 Tbsp of spicy mustard (for tang).
  • Water (to thin)


  • Drain and set aside the noodles after cooking them according to the package instructions.
  • Chop vegetables and put them aside.
  • Add the agave nectar, vinegar, oil, and spicy mustard into a Blender. Then blend until well combined. As needed, scrape the sides. Add water using Tablespoons until you can mix it properly.
  • Adjust seasonings to taste. I added more mustard, dill, salt, and agave.
  • In a large bowl, combine the drained pasta and vegetables with the dressing. Let the salad chill for 1-2 hours. The longer the salad is cooled, the more the flavors will blend and the thicker it will become.
  • Servings: 8 (as written in the original recipe). Leftovers can be stored in the refrigerator for a few more days.

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