Macaroni Salad Recipe
This vegan macaroni salad recipe really nails this classic potluck fave. Creamy and crunchy, it’s made with crumbled tofu and a touch of kala namak for that old-school eggy flavour. Hello nostalgia!
I think mac salad might just be the best potluck dish out there. Creamy, tangy, crunchy, and just a little bit sweet, it’s a chilled side dish that’s even better when made the night before. What more could you ask for as a busy home cook? It’s kind of tough to find a good traditional macaroni salad as a vegan because of the mayo and eggs, though. Luckily, this recipe’s got it figured out.
I mixed crumbled tofu with some kala namak (for that eggy smell/flavour) and used my homemade vegan mayo as the base for the dressing. And it works really well! Plus, it comes together in just 30 minutes plus 1 hour of chilling time. Super convenient. I love the classic crunch from the bell pepper and the celery, too.
Why This Vegan Macaroni Salad Recipe Belongs at Every Cookout
Trying to figure out what to bring to that Sunday BBQ? Here’s why you need to consider this easy mac salad:
- As a vegan, sometimes I just miss eggs and classic dishes that call for them (like old-fashioned mac salad). The sulphery kala namak mixed with the crumbled tofu really satisfies that craving.
- Rich, creamy, and tangy with the perfect hint of sweet, the dressing on this mac salad hits your taste buds from so many different angles in the BEST way. It’s anything but boring.
- This pasta salad is a potlucker’s best friend. It gets better the longer it chills (up to a few days), so you can easily make a big batch ahead of time and bring it to your next gathering.
Notes on Ingredients
Ready to try it? Get yourself to the store and grab the following ingredients (see the recipe card below for exact measurements):
- Elbow macaroni pasta – If you prefer a different short pasta shape, like ditalini or fusilli, that’s fine too. You could also use gluten-free pasta.
- Firm tofu – Cubed or crumbled. Firm tofu works the best here because it crumbles really nicely to resemble scrambled eggs. Extra-firm tofu would work in a pinch.
- Kala namak – This unique rock salt has a pungent sulfur smell that helps the tofu take on that egg-like flavour you’d expect in an old-fashioned mac salad. You can find it in most Indian and/or South Asian markets.
- Vegan mayonnaise – Grab some from the store or make your own.
- Yellow mustard – This classic addition adds a mellow bite to the dressing, breaking up the richness of the mayo a bit. For a more intense mustard flavour, consider Dijon mustard.
- Granulated sugar – For that nostalgic, subtle sweetness you expect from mac salad. It helps cut through the richness of the mayo to balance out the dish.
- Seasonings – Onion powder, fine sea salt (for the pasta water and the dressing), freshly ground black pepper, and paprika for serving.
- Veggies – Celery and red bell pepper for crunch, plus some green onion.
How to Make Macaroni Salad
In just a few simple steps, you’ll have the best vegan macaroni salad ever. Here’s a quick overview of how it’s done (you’ll find more detailed instructions in the recipe card below):
- Cook the pasta. Bring a large pot of water to a boil, add the salt, and cook the macaroni to al dente. Drain, rinse, and let it cool completely in the colander.
- Prepare the tofu “eggs”. Mix together the tofu with the kala namak and let stand for 5 minutes.
- Make the dressing. Whisk together the mayo, mustard, sugar, and seasonings (paprika aside).
- Assemble the salad. Toss together the cooled macaroni, tofu mixture, veggies, and dressing.
- Chill. Cover and refrigerate for at least 1 hour.
- Garnish and serve. Give the chilled salad a stir, sprinkle with paprika, and serve.
Recipe Tips
Before you get started, have a read through the following tips and tricks:
- Rinse the pasta. It’s important to rinse the pasta with cold water so it stops cooking. Otherwise, it may turn too soft.
- Drain thoroughly. It’s also important to ensure all of the water drains from the pasta. Excess water will turn the dressing watery.
- Cool completely. Let the pasta cool all the way. If it’s warm when you toss it with the dressing, the dressing will separate.
- Be patient. You’ll want to let this mac salad chill for at least 1 hour, preferably overnight. During this time, the flavours will meld and seep into the noodles for a more satisfying dish.
- Adjust the dressing. The dressing will thicken a bit as the salad chills. If it’s too thick when you pull it out of the fridge, stir in about a tablespoon of vegan mayo (14g) to loosen it up. Repeat as needed.
Add-ins and Variations
This recipe is incredibly versatile. Here are just a few fun ways to throw your own spin on it:
- Fun mix-ins. Whether it’s pickles (or relish), Pickled Red Onions, shredded carrots, or olives, there’s seemingly no end to the number of mix-ins you can add to this salad to make it your own. Get out there and have some fun!
- Ranch ‘n “bacon”. Add some fresh dill, chives, and parsley to the dressing along with a squeeze of fresh lemon juice. I’d get rid of the mustard and throw in a couple of tablespoons of Vegan Ranch Dressing (about 30g), too. And don’t forget to toss in some crumbled Tofu Bacon.
- Hawaiian mac salad. For an island twist on this classic mac, add a little extra mayo, some grated carrots, and a splash of apple cider vinegar. Nix the bell peppers and the kala namak.
- Curried twist. Replace the tofu and kala namak with mashed chickpeas and a little lemon juice. Add a little curry powder to the seasoning mix and swap the red bell pepper for grated carrots and a handful of raisins if you’re in the mood.
Proper Storage
This mac salad actually gets better as it sits, so make a double batch and enjoy it throughout the week. Here’s how to store it properly:
- Refrigerator: Seal any leftover mac salad in an airtight container and store it in the fridge for up to 4 days.
- Freezer: I honestly wouldn’t freeze this salad. The dressing will separate upon thawing, and the veggies will lose their crunch. If you must, though, seal the leftovers in an airtight, freezer-safe container and store them in the freezer for up to 3 months. Thaw in the fridge before serving.
Give your leftover mac salad a good stir before serving, and add some extra mayo if it’s too thick.
More Potluck Salad Recipes
Looking for more chilled salads to bring to your summer cookouts? I’ve got you covered:
Enjoy friends! If you make this mac salad recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Old Fashioned Macaroni Salad
Ingredients
- 12 ounces elbow macaroni pasta, 340g
- 1 tablespoon fine sea salt, for pasta water, 18g
- 7 ounces firm tofu, very finely chopped or crumbled, 200g
- 1/2 teaspoon kala namak, 2g
- 1 cup vegan mayonnaise, 240g
- 1 tablespoon yellow mustard, 15g
- 1 teaspoon granulated sugar, 4g
- 1 teaspoon onion powder, 3g
- 1/2 teaspoon fine sea salt, or to taste, 3g
- 1/2 teaspoon freshly ground black pepper, 1g
- 2 stalks celery, finely chopped, 100g
- 1 red bell pepper, finely chopped, 150g
- 4 green onions, white and green parts finely chopped, 40g
- 1/2 teaspoon paprika, for garnish, 1g
Instructions
- Cook the pasta. Bring a large pot of water to a boil. Add the salt, then cook the macaroni according to the package instructions until just tender.Drain the pasta and rinse under cold water until completely cooled. Let it drain very well so the salad does not become watery.
- Prepare the tofu "egg" mixture. In a small bowl, combine the finely chopped or crumbled tofu with the kala namak. Mix well and let sit for 5 minutes so the tofu absorbs the "egg flavour".
- Make the dressing. In a large mixing bowl, whisk together the vegan mayonnaise, yellow mustard, sugar, onion powder, salt, and black pepper until smooth and creamy.
- Assemble the salad. Add the cooled macaroni, tofu mixture, celery, red bell pepper, and green onions to the bowl with the dressing.Mix well until everything is evenly coated.
- Chill. Cover and refrigerate for at least 1 hour before serving. This helps the flavours meld together and gives the salad its classic old-fashioned texture and flavour.
- Garnish and serve. Stir the salad once more before serving. Sprinkle paprika over the top just before serving.
Notes
- Keep that kala namak. It’s what gives this dish its signature eggy flavour without the eggs. You can find it in most Indian and/or South Asian markets.
- Cool completely. Let the pasta cool all the way, otherwise your dressing will separate.
- Be patient. Let the mac salad chill for at least 1 hour (overnight if possible) so the pasta soaks up as much of the flavour from the dressing as possible.
- Texture check. If the salad is too thick when you pull it out of the fridge, stir in a tablespoon (14g) of vegan mayo to loosen it up.
- Storage. Seal any leftover salad in an airtight container and store it in the fridge for up to 4 days. I wouldn’t freeze this maz salad. It won’t thaw well.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
