Vegan Hawaiian Macaroni Salad
Transport your taste buds to the tropics with Vegan Hawaiian Macaroni Salad, a creamy, tangy, and refreshingly sweet twist on the classic island favorite. Loaded with colorful vegetables like grated carrot, celery, red onion, and vibrant peas, plus juicy pineapple chunks for a burst of tropical flavor, this plant-based recipe delivers a delicious balance of textures and tastes. The homemade vegan dressing—crafted with almond milk, apple cider vinegar, and cane sugar—adds a luscious, dairy-free creaminess that perfectly ties the dish together. Quick to prepare and ideal for picnics, potlucks, or as a side for your favorite vegan barbecue, this recipe is a crowd-pleaser that celebrates fresh, wholesome ingredients and Hawaiian-inspired vibes. Perfectly chilled and effortlessly customizable, it’s the ultimate vegan pasta salad to make ahead and savor.
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Recipe Information
Ingredients
- 8 ounces Elbow macaroni
- 1 medium, grated Carrot
- 2 finely chopped Celery stalks
- 1 small, finely chopped Red onion
- 1 cup, thawed Frozen peas
- 1 cup, drained Canned pineapple chunks
- 1 cup Vegan mayonnaise
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Cane sugar
- 0.25 cup Unsweetened almond milk
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Cook the elbow macaroni according to the package instructions in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
In a large mixing bowl, combine the grated carrot, chopped celery, chopped red onion, thawed peas, and pineapple chunks.
In a separate bowl, whisk together the vegan mayonnaise, apple cider vinegar, cane sugar, almond milk, salt, and black pepper until smooth and well combined.
Add the cooled macaroni to the vegetable mixture in the large mixing bowl. Pour the dressing over the top and toss until everything is thoroughly combined and evenly coated with the dressing.
Taste and adjust the seasoning if necessary, adding more salt or pepper to taste.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving, allowing the flavors to meld together.
Stir well before serving. Enjoy your Vegan Hawaiian Macaroni Salad!
Nutrition Facts
Calories |
1919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 24.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 3952 mg | 172% | |
| Total Carbohydrate | 319.7 g | 116% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 98.3 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 411 mg | 32% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2234 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
