Macaroni salad




30 min

Creamy, crunchy, plant-based perfection. JUST Mayo makes this classic pasta salad sing.

About this recipe

Craving a creamy, crunchy, colorful macaroni salad? This recipe uses our plant-based JUST Mayo for a rich, yet lighter take on the classic picnic favorite. It keeps it dairy-free and soy-free, but not short on flavor.

Making a perfect macaroni salad is all about hitting the right balance between the richness of the mayo, the tang of vinegar, and the sweetness of the sugar and relish. You can change up the vegetables included, just make sure they’re crunchy and colorful. This 100% plant-based version is packed with crisp celery, vibrant red pepper, and a dash of tangy Dijon. Chopped cucumbers, watermelon radishes and kale are all delicious alternatives. Serve this vegan mac salad chilled and spruce it up as needed with extra JUST Mayo and white vinegar.

Now quit noodling around and go make this classic vegan macaroni salad recipe for your next BBQ, picnic or potluck. While you’re at it, try a few more plant-based potluck classics from our free recipe collection, like egg salad sandwiches or vegan frittata bites.

Serves 4-6

  • 8 oz (about 1 ¾ cups) dried macaroni noodles
  • ½ cup celery, diced small (about 2 stalks)
  • ½ cup red bell pepper, diced small (about half a pepper)
  • 2 tablespoons red onion, minced (see note)
  • 1 cup JUST Mayo
  • 2 tablespoons sweet relish, chopped and drained
  • ½ tablespoon mustard (preferably Dijon)
  • 2 tablespoons white vinegar
  • ½ teaspoon organic white sugar
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper


  • saucepan icon

    Large pot

  • Colander

01 / 05

Cook the noodles


Bring large pot of salted water to a boil (about 1 teaspoon of salt per liter). Once boiling, add the macaroni noodles and cook according to the time recommended in the package directions. Drain the macaroni and rinse with cool water until the noodles are totally cooled off. Toss with a little olive oil to prevent the noodles from sticking together. Transfer the cooked noodles to a large mixing bowl.

02 / 05

Whisk together the dressing


While the noodles are cooking, make the dressing. In a small mixing bowl, combine the JUST Mayo, sweet relish, mustard, white vinegar, sugar, salt and pepper. Cover and chill the dressing for at least a few minutes to allow the flavors to meld.

03 / 05

Chop the vegetables


Chop the celery, bell pepper and red onion as directed.

Note: Try this salad with green onion instead of red onion.

04 / 05

Mix the salad together


Combine the celery, bell pepper and red onion with the cooled macaroni noodles. Pour the chilled dressing over the pasta and stir everything together gently with a large spoon or spatula to evenly coat with dressing. Taste for additional salt and pepper.

05 / 05

Chill before serving


Let the salad chill in the refrigerator for at least one hour before serving. Top with chopped fresh herbs like dill or parsley for extra flavor.

Note: If the salad has been sitting in the fridge for a day or two, add a little extra JUST Mayo and white vinegar to refresh.

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