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Vegan Pasta Salad with Mayo Recipe (Egg & Dairy Free)

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This vegan pasta salad with mayo recipe is a creamy side dish loaded with cooked pasta and fresh vegetables. This side dish has fantastic deli-style flavor with lots of added vegetables for a bright and fresh crunch.
 
This simple recipe is great to make ahead for a cookout, summer BBQ, or any potluck where you need a tasty side dish. This bright, creamy pasta salad goes great with anything coming off the grill. It’ll be a huge crowd-pleaser for everyone!
 
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I have quite a few pasta salad recipes here, and this vegan pasta salad with mayo recipe is one of the best yet. It’s loaded with fresh veggies like carrots, cabbage, peas, and bell peppers, and has a creamy plant-based mayonnaise dressing.

Vegan pasta salad is so yummy served with anything coming off the grill.  Its awesome with veggie burgers, hot dogs, fresh grilled corn, or any salad.  This creamy pasta salad is loaded with tons of veggies in it, so it has a nice refreshing crunch in eat bite. 

This Vegan Pasta Salad Recipe Is:

  • Creamy
  • Tangy
  • Savory
  • Loaded with Vegetables
  • Versatile: you can use any vegetables you have on hand, or swap in your favorites.
  • Vegan, Dairy Free & Egg Free – and you can make this gluten free too!
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What’s In This Creamy Vegan Pasta Salad?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • Cabbage
  • Carrots
  • Bell Peppers 
  • Rotini Pasta: I used  rotini, but any small or medium-shaped pasta works well in pasta salads.
  • Vegan Mayonnaise: I like to use this dairy free mayo to keep this recipe plant-based, but you can use whatever mayo that you would normally use in recipes. If you don’t normally like mayo, try my dairy free recipe… it’s creamy but still plant based.
  • Sweet Relish – to give this dish a little extra sweetness. I love this classic sweet relish which has a nice crunch and a sweet and tangy flavor. It’s great in this salad (like a secret ingredient!) and also great to have on the table for burgers or hot dogs.
  • Yellow Mustard  – while I normally like cooking with whole grain or Dijon mustard, sometimes a good classic yellow mustard is exactly what you need!  I love that this organic yellow mustard gives this recipe a wonderful tangy flavor.
  • Apple Cider Vinegar, which gives this dressing a little extra tang which is really fantastic! I love using this organic apple cider vinegar with the mother which has a great flavor.  I think it gives a nice extra sweetness and depth.
  • Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. I love this bright and flavorful Italian season mix which brings this amazing dish to life.

Make Creamy Pasta Salad Vegan for a Plant-Based Version

This vegan creamy pasta salad recipe is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.

Browse all our vegan recipes. These easy and tasty recipes are fantastic meatless and dairy free meals for your table.

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How Do I Make Vegan Pasta Salad with Mayo?

1. Cook noodles according to package instructions.  Drain, rinse in a colander under cool water.
2. On a large mixing bowl, add the macaroni noodles, onion, carrots, celery, bell pepper, vegan mayo, relish, mustard, apple cider vinegar, and sugar.  Mix well to combine all ingredients.  Taste and add salt and pepper if desired.
3. Cover and refrigerate for at least an hour before serving.

Make Ahead Pasta Salad Option

This creamy vegan pasta salad is great to make ahead for a BBQ, party, or potluck.  Make it the day before, cover and let it rest overnight, and it’s ready to go the following day!  Like traditional pasta salad or coleslaw, this macaroni salad tastes better if made a day or two before.

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Dietary Modifications

  • This recipe is vegan, dairy free, & egg free – and contains no meat in the pasta salad. It’s also made with an egg-free mayonnaise.
  • To make gluten free, use gluten free noodles or any bottled ingredients (like relish, mayo, etc.), always ensure your ingredients are certified gluten free if you are cooking for someone with a gluten allergy.
  • To make this refined sugar free make sure there is no added sugar in the relish you use.

More Classic Vegan Side Dish Recipes You’ll Love!

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Vegan Pasta Salad with Mayo

This vegan pasta salad with mayo recipe is a creamy side dish loaded with fresh vegetables. Classic deli-style flavor with lots of added vegetables for a bright and fresh crunch. This simple recipe is great to make ahead for your next gathering.
5 from 5 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Pasta, Salad
Cuisine American
Servings 12 servings
Calories 352 kcal

Equipment

  • Mixing Bowl

Ingredients
  

  • 1 16 ounce box rotini noodles use gluten free if desired
  • 2 carrots chopped
  • 2 cups fresh spinach chopped
  • 1 cup bell pepper chopped
  • 1 cup peas I thawed frozen peas for this recipe
  • 1/2 cup red cabbage shredded
  • 1/2 sweet onion finely diced
  • 1.5 cups vegan mayonnaise
  • 1/4 cup sweet relish
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Italian seasoning
  • Sea Salt and Black Pepper

Instructions
 

  • Cook pasta according to package instructions.  Drain, rinse in a colander under cool water.
  • In a large mixing bowl, add the cooked noodles, carrots, red cabbage, spinach, bell pepper, onion, vegan mayo, relish, mustard, apple cider vinegar, and Italian seasoning.  Mix well to combine all ingredients.  Taste and add salt and pepper if desired.
  • Cover and refrigerate for at least an hour before serving.

Nutrition

Calories: 352kcalCarbohydrates: 37gProtein: 6gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 232mgPotassium: 231mgFiber: 3gSugar: 5gVitamin A: 2797IUVitamin C: 27mgCalcium: 28mgIron: 1mg
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5 from 5 votes (4 ratings without comment)

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