Vegan Macaroni Salad
Updated: Jul 17
The Best Macaroni Salad! You can make it Classic Style or add some Jalapeños, Vegan Cheese and Bacon to make it Jalapeño Popper Style!
I've never been a huge fan of Macaroni Salad, and I think I know why. When researching recipes for this, I saw that people usually put a ton of sugar in it. I don't have much of a sweet tooth, but especially when it comes to something like Macaroni Salad! This is definitely more on the savory side, in fact there's no added sugar at all!
What's great about something like Macaroni Salad is you can really customize it to whatever you want! I went ahead and made it Classic Style and it was super good, but then I decided why not add a Spicy Twist and make it Jalapeño Popper style and add some cheese, bacon and peppers? Turns out, I was right!
If you want to make it Classic Style, just leave out the jalapeños, vegan cheese and bacon, but I really recommend it, I think it's thee BEST I've ever had!
I highly recommend shredding a block of vegan cheese over using pre-shredded. The texture is far superior. I don't think I'll ever buy pre-shredded again! If you don't want it to be too spicy, just make sure to take out all the seeds of the jalapeños, or leave them out all together.
For the bacon, you can either use some store-bought Bacon Bits (just make sure they are vegan, a lot are made from Soy but some are non-vegan so just check!) or you can use whatever vegan bacon you like. I used the bacon from All Vegetarian which you can find HERE. Also, feel free to make some homemade bacon, I like the Daikon Radish bacon by Sauce Stache Guy which you can find HERE.
Macaroni Salad usually has onions in it too, so feel free to add some red or green onions, or even some of those crispy fried onions you get for green been casserole!
This works great as a side naturally, but I also put it on top of a burger and it was FANTASTIC!
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8 oz macaroni
1/2 red bell pepper (diced)
2 stalks celery (diced)
2 jalapeños (diced)
1/2 cup vegan bacon (diced)
1 heaping cup of shredded vegan cheese (preferably not the pre-shredded kind)
1 tsp olive oil
3/4 cup vegan mayo
1/4 cup vegan sour cream
2 Tbsp vegan cream cheese (room temperature is ideal)
2 Tbsp sweet relish
1 Tbsp red wine vinegar (white vinegar is fine)
1 Tbsp dijon mustard
1/8 tsp smoked paprika
1/8 tsp chipotle powder
Salt & pepper to taste
Cook your pasta according to package instructions.
Once cooked, drain your pasta, then run it under cool water in the strainer until it's room temperature. Add it to a bowl, then add the olive oil and gently stir. The oil will help it from getting sticky. Set aside.
Dice and cook your bacon, then set aside to cool in a small bowl.
Combine the ingredients for the dressing. Whisk thoroughly and then adjust to taste.
Add chopped peppers and celery, then add your cooked macaroni.
Add in diced bacon and shredded cheese, stir thoroughly.
Adjust seasoning if needed (I doubt it though!)