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!
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


  • 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:


  • 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


Calories: 541kcal