Vegan Macaroni Pasta Salad

This healthy Vegan Macaroni Pasta Salad is a quick and easy recipe that is perfect for summer. Protein-rich macaroni lentil noodles and fresh veggies get coated in a creamy cashew mayo. It’s a plant-based take on the classic and is just as flavorful.

Today I am presenting a summer classic that will have everyone impressed that it’s plant-based!

While it’s been years since I have had the original and to be honest, I didn’t care for it at all. However, when I created this vegan version, it was love at first bite.

Now, I’m not here to shame, but a lot of the Vegan Macaroni Pasta Salad recipes out there, I’m talking on the streets and on the web, are loaded with not so(y) good for you ingredients, as well as the fake store bought vegan mayo. Those are not accepted on my recipe watch, as we’ll be blending up a creamy cashew mayo, that is even better.

So if you’re on the hunt for a quick weeknight dinner, healthy meal prep option, or the ultimate summer recipe, this vegan pasta has got you covered!

Why You’ll Love This Vegan Macaroni Pasta Salad Recipe

• Quick & Easy: A classic summer dish that’s ready in less than 15 minutes.
• Balanced Meal: With the protein & carbs from the lentil pasta, as well as the veggies, this is a well-rounded meal that’s satisfying & nutritious.
• Great for Meal Prep: This healthy Vegan Macaroni Pasta Salad recipe stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.

Ingredients

• Organic Vegetables: Red onion, red bell peppers, celery, pickles, and green onions.
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Peas: Fresh or frozen both work! Just be sure that they’re defrosted if using frozen.
• Organic Cashew Mayo: A rich and creamy blend of plant-based ingredients that tastes just like the real thing!
• Organic Macaroni: I love using macaroni pasta noodles that are made with one ingredient – lentil flour. They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!

How To Make

1. Cook the Pasta. Bring a large pot of water to a boil. Add the pasta & stir to prevent sticking. Cook to al dente according to package directions. Drain the pasta & set aside. 
2. Vegan Cashew Mayo. Add all of the ingredients to a high speed blender. Blend until smooth and creamy. 
3. Combine. In a large bowl, combine the chopped vegetables, cooked pasta, and the cashew mayo. Ideally, let sit in the refrigerator for at least 30 minutes before serving.
4. Serve. Divide between bowls and garnish with fresh chives. Enjoy!

Tips for Making this Healthy Vegan Pasta Salad Perfectly 

• Protein Noodles: To amplify the protein, I love using macaroni pasta that are made with one ingredient – lentil flour. They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!
• Organic Vegetables: Feel free to customize your preferred vegetables.
• Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the ranch dressing is creamy and smooth.
• Refrigerate Before Serving: To ensure that the flavors are optimized, it’s best to fridge for at least 30 minutes prior to serving.

Storing

As mentioned above, this healthy Vegan Macaroni Pasta Salad recipe is perfect for leftovers & meal prep!

Fridge Storage. Transfer to an air-tight glass container & refrigerate for up to 4 days.

More Vegan Recipes You’ll Love

• Vegan Greek Pasta Salad
• Vegan Spinach Artichoke and Sun-Dried Tomato Pasta
• Vegan Lemon Asparagus Pasta
• Vegan One Pot Pasta

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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