Photo by This Savory Vegan


  • 2 cups macaroni dry
  • 1 cup vegan mayo
  • 1 tbsp apple cider vinegar
  • 1-2 tbsp pickle juice
  • 1 tbsp spicy mustard
  • 1 tbsp agave
  • red pepper flakes to taste
  • garlic salt to taste
  • pepper to taste
  • 1 bell pepper chopped
  • 2 stalks celery chopped
  • 1/2 red onion chopped
  • fresh parsley, red pepper flakes, pepper optional toppings


  1. Bring a large pot of water to a boil. Cook macaroni according to package instructions. Drain and rinse with cold water. 
  2. While macaroni is cooking, prepare dressing. Combine mayo, vinegar, pickle juice, spicy mustard, agave, red pepper flakes, garlic salt and pepper in a bowl. Stir to combine. Taste and adjust seasoning.
  3. Add macaroni, dressing and chopped veggies to a large bowl. Toss to combine and place in the fridge for an hour to let the flavors marinate. 
  4. Serve with chopped parsley, pepper and/or red pepper flakes. 

Recipe Notes

*NOTE: If you are someone who likes a heavily dressed macaroni salad, just double the dressing recipe. It’s all about personal taste!

Recipe by This Savory Vegan.