Vegan Summer Macaroni Salad

This Vegan Summer Macaroni Salad is loaded with classic flavors like tomatoes, red onion, olives, and fresh parsley.  It can be made the night before and is delicious served room temperature, so it’s perfect for picnics.  This summertime gluten-free side is full of fresh, incredible flavor and will be the crowd favorite at any gathering!

vegan summer macaroni salad

It isn’t summer without a really good macaroni salad, is it? This is one of those dishes that gluten-free or vegan friends often have to miss out on, but not with this version! Two simple substitutions make this Vegan Summer Macaroni Salad both vegan and gluten-free so everyone gets to dig in and enjoy.

vegan macaroni salad

This is a really yummy plant-based meal to bring on a picnic or even to make and have on hand for lunches or a dinner side. As it rests in the refrigerator the flavors really soak in and become even better.

vegan macaroni salad

Ingredients in Vegan Summer Macaroni Salad

A lot of the ingredients in this pasta salad will look familiar. It’s a really classic summertime flavor that you’ll want to bring to picnics, potlucks, and barbecues.

  1. grape tomatoes
  2. red onion
  3. Kalamata olives
  4. green onions
  5. vegan mayo
  6. white vinegar
  7. fresh parsley
  8. pure maple syrup
  9. salt and pepper
  10. garlic powder

gluten-free macaroni salad

Health Benefits of Kalamata Olives

I love tangy Kalamata olives for serving in this Vegan Summer Macaroni Salad. They add a meaty yet buttery texture and addictive briny flavor to the dish.  They’re low in carbohydrates and high in healthy fat. Kalamata olives are also high in iron, vitamin E, copper, and calcium.

Vegan Summer Macaroni Salad

Gluten-Free Pasta for Pasta Salad

For this Vegan Summer Macaroni Salad, use 8 ounces of your favorite gluten-free pasta cooked according to the package instructions. My absolute favorite gluten-free pasta brand is Jovial.  I love their brown rice variety as well as their new grain-free cassava flour variety.

gluten-free macaroni salad

The Best Vegan Mayo

Since this is a classic summer macaroni salad, you’ll want mayonnaise in there for classic creaminess and flavor. Since I don’t eat eggs, I have a few vegan mayonnaise options I love. I always recommend Sir Kensington’s Classic Fabanaise or Primal Kitchen Vegan Mayo (made with avocado oil). You can usually find these in the health food section of your grocery store or with other condiments.  I get mine at Whole Foods or direct from their website.

vegan summertime macaroni salad

More Gluten-Free Pastas and Salads to Love

Here are a couple more pastas and salads to love! These recipes are gluten-free, vegan, and all SO delicious.

Pasta Fresca

Creamy Broccoli & Zucchini Pasta Salad (no-mayo)

Vegan Mediterranean Pasta Salad (no-mayo)

Mediterranean Zucchini Pasta Salad (no-mayo)

Spring Pasta with Arugula, Peas, & Parsley Pesto

Vegan Tzatziki Potato Salad (no-mayo)

vegan summer macaroni salad

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gluten-free macaroni salad

Vegan Summer Macaroni Salad


  • Author: Elaine Gordon
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes
  • Diet: Vegan

Description

This Vegan Summer Macaroni Salad is loaded with classic flavors like tomatoes, red onion, olives, and fresh parsley.  It can be made the night before and is delicious served room temperature, so it’s perfect for picnics.  This summertime gluten-free side is full of fresh, incredible flavor and will be the crowd favorite at any gathering!


Scale

Ingredients

  • 8 ounces gluten-free elbow pasta
  • 1 dry pint grape tomatoes, cut in half (2 cups when halved)
  • 1/2 red onion, finely diced (1 cup when diced)
  • 1 cup Kalamata olives, sliced
  • 4 green onions, diced
  • 1/4 cup vegan, soy-free mayo (I like Sir Kensington or Primal Kitchen brand)
  • 1.5 tablespoons distilled white vinegar
  • 1/4 cup fresh parsley, diced
  • 1 teaspoon pure maple syrup
  • 1 teaspoon fine salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • garnish with microgreens if desired

Instructions

  1. Cook pasta according to package instructions.  Drain and immediately rinse with cold water.
  2. Add pasta to a large mixing bowl along with the vegetables (tomatoes, red onion, olives and green onion).  Stir in mayo, vinegar, parsley, maple syrup, salt, pepper and garlic powder.  Taste and adjust flavors to your liking.
  3. You can serve this immediately at room temperature.  For best results I like to store covered in the refrigerator for a couple hours so the flavors can marinate and the pasta salad can be served chilled.  Store leftovers in an airtight container in your refrigerator for up to five days.

  • Category: Side
  • Method: Stovetop
  • Cuisine: American

Keywords: Vegan Macaroni Salad

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