You don't have to be vegan to enjoy this vegan macaroni salad! The colorful array of veggies give it texture and flavor and help make it lighter than traditional pasta salads. It's perfect to bring along to your next picnic or potluck.

Pam Lolley
Source:, February 2020


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions. Drain; rinse with cold water and drain well. Transfer to a large bowl. Add peas, celery, bell pepper and scallions; toss gently to combine.

  • Combine mayonnaise, lemon zest, lemon juice, salt and pepper in a small bowl. Add the dressing to the pasta mixture; gently stir until thoroughly combined. Serve immediately or cover and refrigerate until ready to serve.


To make ahead: Refrigerate in an airtight container for up to 3 days.

Nutrition Facts

185.2 calories; protein 4.5g 9% DV; carbohydrates 19.8g 6% DV; exchange other carbs 1.5; dietary fiber 3.3g 13% DV; sugars 2g; fat 10.4g 16% DV; saturated fat 1.1g 5% DV; vitamin a iu 907.6IU 18% DV; vitamin c 19.4mg 32% DV; folate 36.8mcg 9% DV; calcium 23.1mg 2% DV; iron 1.2mg 7% DV; magnesium 38.4mg 14% DV; potassium 150.1mg 4% DV; sodium 337.9mg 14% DV; thiamin 0.2mg 17% DV.