Grammy's Kitchen · Macaroni Salad · Vegan Macaroni Salad
One of 47 macaroni salad recipes we measured
from minimalistbaker.com
71 cooks on minimalistbaker.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 47.
| this recipe | typical | |
|---|---|---|
| fat | 5% | 26% |
| acid | 6% | 4% |
| sweetener | 7% | 2% |
| salt | 0% | 0% |
| dairy | 0% | 7% |
| aromatics | 8% | 10% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 420 g | 4 cups elbow macaroni shells ((GF for gluten-free eaters)) |
| 1 g | 1/2 medium red pepper ((diced)) |
| 101 g | 1 cup celery ((diced)) |
| 40 g | 1/4 cup red or green onion ((diced)) |
| 1 cup silken firm tofu ((make sure it’s silken or it won’t blend right)) | |
| 16 g | 2-3 Tbsp dried dill* |
| 38 g | 2-4 Tbsp agave nectar or cane sugar ((or honey if not vegan)) |
| 2 g | 1/4 tsp sea salt, black pepper & garlic powder |
| 30 g | 2 Tbsp vinegar ((white wine is best)) |
| 27 g | 2 Tbsp avocado or olive oil |
| 13 g | 1 Tbsp spicy mustard ((for tang)) |
| Water ((to thin)) |
Method: 6 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I rarely leave comments but this recipe deserves its flowers! This has been my go-to macaroni salad for the better part of a decade after I found myself in need of a dish to bring to a summer vegan potluck. It's become my decidedly non-vegan family's favorite ” — a cook, 5.0★
“Yum, perfection! I did not use gluten free pasta and I had no issues with it drying out the next day like others have reported, it was delicious left over. I didn't need any water when blending but ended up using less pasta than called for perhaps as a result ” — a cook, 5.0★