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Bowl of macaroni pasta salad with red bell peppers and celery and another bowl of it off to the side.
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Vegan Healthy Macaroni Salad

This Vegan Healthy Macaroni Salad takes 20-minutes to make and is perfect for your next barbecue, potluck or meal prep!
Course Appetizer, dinner, lunch, Main Course, Salad, Side Dish
Cuisine American
Keyword 20-Minute Meal, easy pasta salad, healthy pasta salad, pasta salad, tahini macaroni salad, vegan pasta salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Lauren McNeill, RD

Ingredients

For the salad

  • 200 g whole wheat macaroni
  • 170 ml marinated artichoke hearts I used jarred
  • 2 stalks celery diced
  • 1 bell pepper diced
  • 1/2 red onion diced
  • 2 large dill pickles diced
  • 350 ml white beans

For the dressing

  • 1/4 cup tahini
  • 1 tsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1 tsp dijon mustard
  • 1 tbsp pickle juice
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 tsp chili flakes optional
  • 1 lemon juiced

Instructions

  • Cook macaroni according to package directions. Drain and rinse with cold water.
  • In a large mixing bowl, combine cooked macaroni along with the other salad ingredients.
  • In a separate mixing bowl, whisk together all ingredients for the dressing.
  • Pour the dressing over the macaroni salad and stir until everything is well coated.
  • Chill in the fridge for at least 30 minutes before serving.
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