Healthy Macaroni Salad Without Mayo

Looking for a easy picnic macaroni salad without mayo? This healthy macaroni salad recipe is perfect as it’s mayo free and vegan friendly.

Even before I started eating plant based I was never a mayo fan so I tended to steer clear of the mayo based macaroni and coleslaw salads common at summer picnics. I know I am not the only one out there who is not a mayo fan and I decided we need a creamy macaroni pasta salad recipe that everyone will love.

This no mayo macaroni salad recipe is perfect to bring to a summer bbq or picnic. It makes a big bowl so it’s a great side option.
This Macaroni Salad Recipe is
Creamy
Quick
Easy
Vegan
& Healthy

For the Macaroni Salad we will use a handful of simple ingredients:

• elbow macaroni
• peas
• onion
• pickles
• celery
• bell pepper
• white beans
• tahini
• relish
• mustard
• lemon

Unlike a traditional macaroni salad which has mayo we use cannellini beans & tahini as a base to make a healthy plant based sauce. Using white beans makes it creamy and is a healthier dairy free option without the oil.

Print

Vegan Macaroni Salad without mayo

Course Salad, Side Dish

Cuisine American, Vegan

Keyword dairy free, no mayo, oil free

Prep Time 30 minutes

Servings 8

Ingredients

• 16 oz elbow macaroni
• 1 cup peas
• 1 red onion diced
• 3/4 cup dill pickles diced
• 3 stalks celery diced
• 1/2 bell pepper diced
• 1 (15 oz) can cannelini beans
• 2 tbsp sweet relish
• 2 tbsp tahini
• 2 tbsp sweet hot or dijon mustard
• 1 tsp garlic powder
• 1 tbsp lemon juice (1/2 lemon)
• 1/4 cup water
• salt & pepper

Instructions

1. Boil your noodles per package directions. When done cooking drain and rinse with cool water.

2. If using frozen peas add into boiling noodles in last 1-2 minutes to defrost.

3. While your water is boiling dice your onion, pickle, celery and bell pepper.

4. In a high speed blender or food processor add drained & rinsed cannellini beans, relish, tahini, mustard, garlic powder, lemon juice, and water. Blend until smooth, add more water if you desire a thinner consistency.

5. Add noodles, veggies and sauce into a large bowl and mix. Salt & pepper to taste.

6. Cover and chill in refrigerator until serving.

Recipe Notes

• Add pickle juice or water if  extra liquid is needed before serving
• Makes about 10 cups of salad. Serve 8-10 people

Nutrition Info for 1 serving (1/8 of recipe):
Calories: 307
Fat: 3.5g
Carbohydrates: 58g
Protein: 12g
Fiber: 6g

If you enjoyed this recipe try:
Lemon Asparagus Pasta Salad
Easy Strawberry Mango Salsa
Healthy No Bake Brownies

For more plant based resources check out:
Plant Based Aldi Shopping List
What I Eat in a Day Plant Based
Plant Based Cookbooks

If you make this macaroni salad recipe I would love a comment below of how you liked it.
Don’t forget to Pin the recipe for later and share your photo with me on Instagram @emilyhappyhealthy .

Stay Happy & Healthy !
– Emily