Sweet & Tangy Macaroni Salad (Vegan-Friendly!)

Let’s talk summer sides. Whether you're firing up the grill, prepping for a picnic, or just need something easy to meal prep, macaroni salad always delivers. This version is creamy, sweet, a little tangy—and completely adaptable. It’s also vegan-friendly but works just as well with classic mayo if that’s what you have.

The secret ingredient? Peach balsamic vinegar. It adds a surprising twist that balances perfectly with the honey and creamy base. (Don’t worry—apple cider vinegar works too.)

Ingredients:

• ½ box elbow pasta

• Salt & pepper (to taste)

• 1 ½ cups Veganaise (or mayo if preferred)

• 1 tbsp peach balsamic vinegar (or apple cider vinegar)

• 1 tsp honey or sugar

• ½ tsp onion powder

• ½–¾ cup grated carrots

Instructions:

1. Cook the Pasta

Fill a pot with water and bring to a boil. Salt the water, then cook the elbow pasta according to the box instructions. Drain and set aside to cool slightly.

2. Make the Dressing

In a large mixing bowl, whisk together the peach balsamic vinegar and honey until smooth and slightly syrupy. Add the Veganaise and stir until everything is well blended.

3. Season It Up

Mix in the onion powder, grated carrots, salt, and pepper. Stir until evenly combined. Give it a taste—this is your moment to tweak. Want more tang? Add a splash of vinegar. Need more sweetness? A little extra honey/sugar goes a long way.

4. Combine & Chill

Once your pasta is drained and no longer steaming hot, fold it into the dressing. Make sure every elbow gets coated.

Cover the bowl and refrigerate for at least 1 hour to let the flavors combine. You can even make it the day before—just add a bit more Veganaise before serving if it looks a little dry.

Serving Suggestions:

This creamy macaroni salad is the perfect companion to anything on the grill. I love serving it with BBQ chicken, pulled pork sandwiches, or even a teriyaki steak

Drink pairing? A nice, cold beer is hard to beat on a summer day.

Make It Yours:

What’s great about this salad is how customizable it is. Not vegan? Use mayo. Like it spicy? Toss in some jalapeños or a pinch of cayenne. Want crunch? Add diced celery or red onion. The base is solid—feel free to riff!