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Pinterest image with text: large glass bowl with macaroni salad in it and orange linen on the side

Classic Macaroni Salad (dairy and gluten-free)

A summertime staple this dairy-free macaroni salad is delicious and uses real food ingredients, along with plant-based protein noodles to keep you fueled.
Course Salad, Side Dish
Cuisine American
Keyword barbeque, macaroni pasta salad,
Prep Time 20 minutes
Cook Time 0 minutes
2 hours
Total Time 2 hours 20 minutes
Servings 9 cups
Calories 258kcal


  • Salad bowl
  • Salad tongs


  • 3 cups quinoa pasta
  • 4 stalks celery diced
  • 1 apple diced,
  • 6 pickles sliced in half and diced
  • 1 red pepper diced
  • ½ cup avocado oil dairy free mayo
  • 2 tbs avocado oil
  • 3 tablespoons spicy brown mustard


  • Cook the pasta according to directions. Drain, rinse and cool in the fridge.
    In process image for dairy-free macaroni salad
  • Add in all the diced veggies and mix.
    In process image for dairy-free macaroni salad
  • Whisk together the mayo and mustard and mix into the pasta.
  • Mix very, very well until everything is combined.
    In process image for dairy-free macaroni salad
  • Let set in the fridge overnight or at least 6 hours,


  • If you have time, mix all the ingredients for the macaroni salad except the dressing and chill briefly (30 minutes to one hour) in the fridge. Add in the dressing afterward and return to the fridge. This makes for a creamier pasta salad as the mayonnaise does not absorb the dressing as much.
  • Store in the fridge in an airtight container. It should last 4-5 days.


Calories: 258kcal | Carbohydrates: 28g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Sodium: 438mg | Potassium: 101mg | Fiber: 1g | Sugar: 3g | Vitamin A: 512IU | Vitamin C: 18mg | Calcium: 22mg | Iron: 1mg