This Healthy Macaroni Salad is easy to make, vegan and mayo-free!! This whole food plant based recipe will food the most keen traditional Macaroni Salad eaters. Whip a batch up for your next summer barbeque!
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Macaroni Salad is a classic dish at every BBQ and party through the summer. It's one of my favorite summer things, but it's definitely not the healthiest choice! Let's prove that you don't have to lose flavor or skip your favorite things. Swap this Healthy Macaroni Salad for your next BBQ!
It's just that fat laden, mayo drenched goodness that just lures me in. Always finding myself sneaking back to the table for another scoop at every event. But NO MORE! I swapped out the store bought mayo for a homemade version. The dressing for the salad is creamy, full of flavor and just a slight tang. Tossed over macaroni and nice fresh veggies, just mmm. I can't.
Mayo Free Macaroni Salad?
I know. It sounds blasphemous but hear me out. I recreated this favorite BBQ dish with a healthier twist and you won't notice the difference.
Extra Firm Silken Tofu is the base for our dressing. I absolutely love Mori-Nu Tofu. I buy it in bulk every month. It just has so many uses, from soups, stir-fries, scrambles and sauces, there really is no replacement. (And they aren't paying me to say that, but I wish they would! I'd proudly wave that Mori-Nu Flag. haha!)
The best part of tofu as our base (besides that it's just so stinkin' yummy) is that its loading your so-called-side dish with protein! No one needs to ask you where you get your protein from, that's for sure!
This Healthy Macaroni Salad makes is the PERFECT dish for you to volunteer to bring to the next summer event. Afraid there won't be anything for you to eat? This can be a complete meal. Make yourself look great by bringing a dish and keep yourself well fed while enjoying good company. Cause that's what life is about right!?
Tips & Tricks for the best results!
I've enjoyed this macaroni salad quite a few times now so here's my tips for the best results...
*Cut your veggies small. This really gives a great mouth feel and your not chomping down on huge pieces of onion and bell peppers.
*Let it chill. Letting this macaroni salad chill in the fridge for at least 8 hours to overnight before serving really lets the macaroni soak up all those delicious flavors of the dressing.
*Use the kala namak. The kala namak, or black salt, is technically optional. However, adding it gives your macaroni salad an eggy taste that you would traditionally find in a traditional, non-vegan, macaroni salad. And it's a DELICIOUS addition.
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Want to complete your BBQ? Check out my favorite Bahn-Mi Inspired Burgers and The Best Gluten Free Brownies!
Recipe
Healthy Macaroni Salad
Ingredients
Dressing
- 1 block extra firm silken tofu* 349 g, I like Mori-Nu Brand
- 2 tablespoons tahini or cashew butter
- 2 tablespoons dill pickle juice
- 2 tablespoon apple cider vinegar
- ½ tablespoon dijon mustard
- 2 tablespoon nutritional yeast
- ¼ teaspoon celery seed
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon black salt {kala namak} optional, adds a slight eggy taste
Macaroni Salad
- 16 oz elbow macaroni or pasta of choice gluten free if needed
- 4 dill pickle slices chopped small
- 1 medium carrot shredded
- 1 bell pepper, any color diced small
- 2 ribs celery (leaves and all!) chopped small
- ½ small sweet yellow onion diced small
Instructions
- Add all sauce ingredients into a blender and blend till smooth and creamy.
- Cook pasta according to package instructions. Rinse with cold water when cooked to cool pasta and drain well.
- Combine dressing, prepared veggies and pasta into a large bowl and stir well. Season with additional salt and pepper if desired. Serve immediately or chill until ready to eat!
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