Creamy Vegan Mayonnaise Pasta Salad

Creamy Vegan Mayonnaise Pasta Salad



1 pound elbow macaroni, cooked according to package directions

1/2 cup vegan mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup chopped celery

1/2 cup chopped red onion

1/4 cup chopped green bell pepper

1 tablespoon chopped fresh parsley


  • In a large bowl, combine the cooked pasta, vegan mayonnaise, apple cider vinegar, Dijon mustard, salt, and black pepper.
  • Stir in the celery, red onion, green bell pepper, and parsley.
  • Toss to coat.
  • Cover the bowl and refrigerate for at least 30 minutes before serving.


  • Add a little cayenne pepper to the dressing for a hotter salad.
  • You can substitute carrots or cucumbers for celery if you don't have any on hand.
  • Use yellow mustard or another type of mustard if you don't have Dijon.
  • Salad can be served cold or at room temperature.
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