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+ servings

Classic Vegan Macaroni Salad

Course Appetizer, Salad, Side Dish, Snack
Cuisine American
Keyword dill, macaroni, pasta salad
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 people
Author Planted and Picked



  • 250 grams uncooked macaroni
  • ½ cup zucchini, diced
  • cup celery, diced
  • ¼ cup red onion, diced
  • ½ cup sweet peppers, diced
  • 2 tbsp good quality relish
  • 2 green onions, diced


  • ½ cup organic vegan mayonnaise (or other vegan mayo)
  • 2 tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 2 tsp dried dill
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • 1 tsp sea salt
  • black pepper to taste


  • Cook macaroni according to the directions on the package. Rinse and Drain.
  • While the macaroni is cooking, dice the zucchini, celery, red onion and sweet pepper.
  • Mix all of the ingredients for the dressing in a large bowl.
  • Add the diced veggies to the bowl. Add the relish.
  • Add the macaroni and stir to combine well.
  • Slice the green onions and sprinkle on top of the salad.
  • Refrigerate for at least an hour before eating. It is better chilled and when the salad has time for the flavours to combine.