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Vegan mayo-free macaroni salad with green peas in a white bowl with a silver fork.
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5 from 9 votes

Vegan Macaroni Salad with Peas (No Mayo)

This mayo-free Vegan Macaroni Salad with Peas is healthy and easy to make. Meal prep this recipe for BBQs, potlucks, or picnics. Oil-free.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Salad
Cuisine: Vegan
Servings: 6 people
Calories: 476kcal


  • 16 ounces elbow macaroni
  • 1 ½ cups frozen green peas
  • 5 ribs celery small dice
  • 1 large bell pepper small dice
  • 8 to 10 sweet pickles chopped (optional)
  • ½ medium red onion small dice (about ¾ cup)
  • ¼ cup fresh dill chopped

For the creamy no-mayo dressing:

  • ¾ cup raw almonds unsalted
  • 3 tablespoons pickle juice* or maple syrup to taste
  • ¼ cup Dijon mustard
  • 1 teaspoon onion powder
  • ¼ teaspoon mustard powder
  • ¼ cup whole grain mustard
  • Salt to taste


  • Soak almonds: Place the almonds in a small saucepan with water to cover by about 2 inches. Bring the water to a boil. Remove from the heat. Set aside for at least 10 minutes. Drain.
  • Cook pasta and peas: Cook the pasta according to the directions on the packet until al dente. Add the peas to the cooking pasta in the last minute of cooking. Then, drain the macaroni and peas and run them under cold water to cool. Drain well.
  • Combine salad ingredients: Add the pasta, green peas, celery, pepper, pickles, red onion, and dill to a large bowl. Set aside.
  • Make dressing: Pour 1 cup water into a blender. Add the pickle juice, soaked almonds, Dijon, onion powder, and mustard powder. Blend on high until smooth, adding more pickle juice or water as needed until the desired consistency. Transfer the dressing to a medium bowl. Mix in the whole grain mustard. Season with salt to taste.
  • For serving: Add the dressing to the macaroni salad and mix well until fully incorporated. Serve room temperature or chilled.



  • Pasta: Use elbows, bow tie, or penne.  Do not overcook the pasta or the salad might become mushy.
  • Pickle juice is the liquid that the jarred sweet pickles come in. Substitute with maple syrup to taste if you omit the pickles.
  • Meal prep: Store the chopped celery, red onion, and bell pepper together, and the chopped pickles in a separate container. Cook the pasta and peas, run them under cold water, and drain. Add a drizzle of olive oil to prevent them from sticking. Refrigerate in an airtight container. Blend the dressing and store separately. You may need to add water or a drizzle of oil to the dressing before combining.
  • Storage: Refrigerate any remaining salad in an airtight container for up to 4 days. Or freeze in a freezer proof container for up to 2 weeks.


Calories: 476kcal | Carbohydrates: 78g | Protein: 17g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 340mg | Potassium: 629mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1704IU | Vitamin C: 53mg | Calcium: 129mg | Iron: 3mg