Name: Classic Creamy Macaroni Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups elbow macaroni; 1 cup diced cucumber; 1/2 cup grated carrot; 1/2 cup diced red bell pepper; 1/4 cup finely chopped red onion; 1/4 cup chopped fresh parsley; 1/2 cup vegan mayonnaise; 2 tablespoons unsweetened plant-based yogurt; 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar; 1 teaspoon maple syrup; 1/2 teaspoon salt; 1/4 teaspoon black pepper

I prepare this classic creamy macaroni salad as a fresh, plant-based dish that feels both comforting and light. It combines tender pasta, crisp vegetables, and a smooth, tangy dressing that makes it perfect for picnics, quick lunches, or simple dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups elbow macaroni

1 cup diced cucumber

1/2 cup grated carrot

1/2 cup diced red bell pepper

1/4 cup finely chopped red onion

1/4 cup chopped fresh parsley

1/2 cup vegan mayonnaise

1 tablespoon Dijon mustard

2 tablespoons unsweetened plant-based yogurt

1 tablespoon apple cider vinegar

1 teaspoon maple syrup

1/2 teaspoon salt

1/4 teaspoon black pepper

Directions

I start by cooking the macaroni in salted boiling water until it reaches an al dente texture. Once done, I drain it and rinse it under cold water to stop the cooking process and cool it completely.

In a large bowl, I mix together the vegan mayonnaise, plant-based yogurt, Dijon mustard, apple cider vinegar, maple syrup, salt, and black pepper until the dressing becomes smooth and creamy.

Next, I add the cooled macaroni along with the cucumber, carrot, red bell pepper, red onion, and parsley. I gently toss everything together until all the ingredients are evenly coated in the dressing.

I taste the salad and adjust the seasoning if needed. Then I cover it and place it in the refrigerator for at least 30 minutes so the flavors can blend beautifully before serving.

Servings and timing

I prepare this recipe in about 25 minutes total, with 15 minutes of prep time and 10 minutes of cooking time. It yields 4 servings, making it ideal for a small gathering or a few days of meal prep. Each serving contains approximately 280 kcal.

Variations

I sometimes switch things up by adding ingredients like sweet corn, peas, or chopped pickles for extra texture and flavor. When I want a bit more protein, I mix in chickpeas or cubed tofu. For a slightly different taste, I experiment with fresh herbs like dill instead of parsley or add a squeeze of lemon juice for extra brightness.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator, where it stays fresh for up to 3 days. Before serving again, I give it a quick stir and, if needed, I add a small spoon of vegan mayo or yogurt to refresh the creaminess. I always serve this salad cold, so reheating is not necessary.

FAQs

Can I make this salad ahead of time?

Yes, I often prepare it a few hours in advance or even the day before. I find that the flavor improves as it chills and the ingredients absorb the dressing.

Can I use a different type of pasta?

I sometimes use other short pasta shapes like fusilli or penne. I just make sure they hold the dressing well.

Is there a substitute for vegan mayonnaise?

If I want a lighter option, I use more plant-based yogurt or blend soaked cashews into a creamy base.

How do I keep the salad from drying out?

If it sits for a while, I stir in a little extra dressing before serving to restore the creamy texture.

Can I add extra protein to this recipe?

Yes, I like adding chickpeas, lentils, or tofu to make it more filling and balanced.

Conclusion

I find this classic creamy macaroni salad to be a reliable and delicious recipe that fits many occasions. It is simple to prepare, easy to customize, and always satisfying. Whether I serve it at a gathering or enjoy it as a quick meal, it consistently delivers fresh flavor and comforting texture.

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