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    Recipes » Recipes

    Vegan Rainbow Macaroni Salad (GF)

    Last updated - July 14, 2021; Published - May 13, 2018 By Rhian Williams 8 Comments

    Jump to Recipe Print Recipe
    Pasta salad with green peas, shredded cabbage, radish and carrots in a mayonnaise dressing in a light blue bowl against a marble background

    This Vegan Rainbow Macaroni Salad is:

    • rich and creamy
    • packed with veggies
    • super easy to make!

    Vegan Rainbow Macaroni Salad (GF)

    Now that it's nearly summer, I decided it was time to make a simple but healthy salad hearty enough to serve as a main meal, but that would also make a good side dish for BBQs and picnics.

    Vegan Rainbow Macaroni Salad (GF)

    This Vegan Rainbow Macaroni salad is my answer...it's fresh, colourful, flavourful and bound to be a crowd pleaser.

    It's highly customisable and can be made using whatever vegetables you like or have on hand. I decided to use a selection of summery produce:

    • nutty green peas
    • sweet red peppers
    • crunchy carrots
    • fresh zucchini (courgette)
    • vibrant purple cabbage
    • peppery radishes

    Vegan Rainbow Macaroni Salad (GF)

    It's effortless to throw together, as once you've cooked the pasta (green peas can be cooked in the same pot at the same time for ease and convenience) and prepared the other vegetables, all you need to is take care of the mayonnaise!

    Vegan Rainbow Macaroni Salad (GF)

    You can use a shop-bought vegan mayonnaise if you prefer, but I like to make my own because it's:

    1. healthier
    2. effortless once you have an easy recipe (I do!)
    3. SO much more delicious

    Vegan Rainbow Macaroni Salad (GF)

    My go-to cashew mayonnaise recipe is not only simple to make but also tastes incredible: it's silky, pleasantly tangy and luxuriously creamy without being too heavy or cloying.

    This recipe may seem to call for a lot of water and the mayonnaise may look very liquidy, but you do need it to be runny as the vegetables and cooked pasta soak up a lot of water, and you definitely don't want a dry pasta salad!

    Vegan Rainbow Macaroni Salad (GF)

    As mentioned above, this salad can be enjoyed as a main meal, especially on hot summer nights when you don't really feel like cooking but still want something satisfying, but it also makes an excellent side dish.

    You can eat it immediately upon making, but it also keeps covered in the fridge for up to a day, though the texture and longevity of the dish may vary depending on which type of gluten-free pasta you use.

    Vegan Rainbow Macaroni Salad (GF)

    For more salads, check out my:

    • Rice Noodle Salad
    • Nectarine Quinoa Buckwheat Tabbouleh
    • Sundried Tomato Pesto Pasta Salad
    • Miso Seaweed Salad

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

    Helpful tools to make this Vegan Rainbow Macaroni Salad:

    food processor

    blender

    hand-held stick blender

    glass mixing bowl

    box grater

    Vegan Rainbow Macaroni Salad (GF)

    Vegan Rainbow Macaroni Salad (GF)

    This Vegan Rainbow Macaroni Salad is rich and creamy, packed with veggies and super easy to make!
    4.34 from 6 votes
    Print Pin Rate
    Course: Main Course, Salad, Side Dish
    Cuisine: American
    Keyword: vegan bbq side dish, vegan macaroni salad, vegan pasta salad
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 2 as a main, 4 as a side
    Calories: 541kcal
    Author: Rhian Williams

    Ingredients

    • 200 g (7oz) pasta (ensure gluten-free if necessary)
    • 150 g (1 cup) frozen green peas

    For the vegetables:

    • 1 red pepper, cored and diced
    • Handful of purple cabbage, shredded
    • 1 carrot, peeled and grated
    • 1 courgette (zucchini), grated
    • 4 radishes, diced

    For the mayonnaise:

    • 75 g (½ cup) raw cashew nuts - soaked overnight in cold water or in boiling hot water for 10 minutes
    • 1 teaspoon agave syrup (or sub any other sweetener)
    • 3 teaspoons apple cider vinegar (ensure gluten-free if necessary)
    • 130 ml (½ cup) water
    • Salt + pepper, to taste

    Instructions

    • Cook pasta according to instructions on packet - add peas at the same time

    For the mayonnaise:

    • Use a food processor, blender (or hand-held stick blender) to whizz until completely smooth

    To assemble:

    • Place the cooked pasta and peas in a large bowl along with the vegetables
    • Pour over the mayonnaise and mix well
    • Taste and add more salt if necessary
    • Can be enjoyed immediately, but also keeps covered in the fridge for up to a day, though the texture and how long it keeps for depends on which type of gluten-free pasta you use
    Nutrition Facts
    Vegan Rainbow Macaroni Salad (GF)
    Amount Per Serving
    Calories 541
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Recipe Rating




    1. Kimberly @ Foodtalko

      May 14, 2018 at 7:00 am

      Yum, yum, yum! Totally making this!

      Reply
      • Rhian Williams

        May 14, 2018 at 11:10 am

        Thank you so much!

    2. Denise

      May 14, 2018 at 9:06 pm

      5 stars
      Was perfect for my dinner party! 🙂

      Reply
      • Rhian Williams

        May 14, 2018 at 9:39 pm

        Thank you so much!

    3. Melanie

      May 27, 2018 at 6:45 pm

      5 stars
      Hi Rhian,
      Thank you so much for your fantastic recipes.
      All so appetising
      You are an amazing creative cook and have inspired me on my vegan journey 🙂
      Hugely grateful x

      Reply
      • Rhian Williams

        May 28, 2018 at 8:59 am

        Hi Melanie, thank you so much for your kind words, that means a lot that you're enjoying my recipes and finding inspiration from them. Please let me know if you have any recipe requests! xx

    4. Michelle

      May 07, 2019 at 2:15 pm

      Can you sub the homemade dressing with vegan mayo?

      Reply
      • Rhian Williams

        May 07, 2019 at 3:48 pm

        Yes!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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