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easy macaroni salad in a low bowl

Easy Macaroni Salad

Easy Macaroni Salad Recipe for potlucks and parties. This is a vegan macaroni salad that tastes just as good as the old fashion pasta salad recipes if not better!
Course Side Dish
Cuisine American
Keyword macaroni salad, vegan mayo
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10
Calories 328kcal
Author Courtney


  • 1 box macaroni
  • 2 celery stalks chopped, about 1 cup
  • 1 cup peppers any color, chopped
  • 1/2 cup small red onion chopped
  • 1 cup mayo vegan
  • 1/8 cup vinegar
  • ½ teaspoon mustard
  • ½ teaspoon sugar
  • salt and pepper to taste


  • In a large pot cook the macaroni.
  • While the macaroni is cooking chop the celery, peppers, and onions.
  • Drain the pasta when fully cooked, rinse and place pasta into a large bowl.
  • Add the cut vegetables, mayo, vinegar, mustard, sugar, and salt and pepper to taste.
  • Mix the macaroni salad, cover and refrigerate. 
  • Serve the macaroni salad cold.


Like all pasta salads, this macaroni salad is best when made a few hours in advance so the flavors can fully develop.


Calories: 328kcal | Carbohydrates: 35g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 155mg | Potassium: 163mg | Fiber: 1g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 12.8mg | Calcium: 18mg | Iron: 0.7mg