Go Back
+ servings
Creamy Macaroni Salad- Healthyish Foods

Creamy Plant Based Macaroni Salad

No ratings yet
Leave a Review »


The Dressing

  • 1 + ¼ cups Vegenaise mayo
  • 3 tablespoons white vinegar
  • 1/4 cup cane sugar
  • 2 teaspoons Dijon mustard

The Macaroni salad

  • 12 ounces cooked macaroni noodles
  • ½ cup thinly sliced celery - about 3 stalks
  • ½ - 1 cup chopped broccoli florets, rinsed under hot water to soften
  • cup diced white or yellow onion
  • cup diced red bell pepper
  • ¼ cup crumbled vegan cheddar – Daiya
  • Sliced hard-boiled egg, Omit the egg for it to be vegan - otherwise its vegetarian
  • Salt and pepper


  • colander
  • pasta pot
  • 2 mixing bowl


  • Boil a pot of water and cook the macaroni noodles.
  • In a large mixing bowl, add the cooked macaroni noodles, thinly sliced celery, diced white onion, diced red bell pepper, broccoli florets (I like to completely remove the stems and run the broccoli under hot water to slightly soften it before I add it to the salad).
  • In a small mixing bowl combine all of the ingredients for the dressing. Stir until well combined.
  • Pour the dressing over the macaroni salad and stir well until everything is evenly coated. Season with salt and pepper.
  • Next, you’ll grab your food processor and add about 1/3 cup of vegan cheddar cheese. Chop the cheese until it breaks up into small – medium sized crumbles.
  • Top the salad with the cheese crumbles, and sliced hard boiled egg.
  • Refrigerate in a covered container for at least an hour – Serve and ENJOY!