Vegan Macaroni Salad for BBQs
Prep time
Cook time
Total time
Every summer BBQ needs some fresh sides. Macaroni salad is a classic barbecue food that you can make the day before and it tastes its best after sitting in the fridge overnight.
Recipe type: Salad
Cuisine: American
Serves: 4 servings
  1. Bring a large pot of salted water to a boil and cook pasta according to the package instructions. Drain and rinse the pasta well with cold water and allow it to sit in the colander and drain of water completely.
  2. Meanwhile, in a large bowl, whisk together a quick sauce by combining; vegan mayo, plant-based milk, parsley, dill, vinegar, and Dijon. You want the sauce to be thick but slightly runny. It will thicken slightly as it sits in the salad mixture.
  3. Stir in the cooked pasta, peas, red pepper, olives, onion, celery, vegan cheese, smoked tofu, and season with salt and pepper, to taste.
  4. Cover and place into the fridge for a minimum of 2 hours or up to 2 days.
  5. Serve cold.
Recipe by The Edgy Veg at