Gluten-Free, Vegan Macaroni Salad with Lemon and Herbs

by Liz Fetchin, Octofree (@octofree;


June 3, 2024

This herbaceous, lemony twist on summer’s classic macaroni salad is packed with flavor and vegetables, and the perfect thing to pair with anything off of the grill or take along to a summer cookout. You can find vegan mayonnaise at most grocery stores, just make sure to check the ingredients for other allergens or ingredients you’re avoiding. If you like a hint of sweetness in your macaroni salad, whisk one tablespoon of fine sugar into the dressing.

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Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 6


  • Sharp knife

  • Large stock pot

  • Large mixing bowl


  • 1 pound gluten-free macaroni, such as Jovial’s Brown Rice Gluten-Free Elbows (if you can have gluten, any regular elbow pasta will work)
  • 2/3 cup dill relish
  • 2 stalks of celery, chopped finely
  • 4 scallions, cleaned and sliced thin (white and green parts)
  • ¼ cup fresh dill, chopped
  • ¼ cup fresh parsley, chopped
  • ¼ cup drained capers
  • ¾ cup vegan mayonnaise, such as Chosen Vegan Mayo
  • ¼ cup plant-based milk
  • 4 tsp Dijon mustard
  • Zest of one lemon
  • 2 tbsp fresh lemon juice
  • Salt and pepper to taste


  1. Prepare gluten-free macaroni according to package directions and drain.
  2. While the pasta is cooking, prepare the dressing: Place the relish, chopped celery, green onions, dill, parsley, capers, mayonnaise, plant-based milk, Dijon mustard, lemon zest and lemon juice in a large mixing bowl and whisk together until well combined.
  3. Pour drained macaroni into the same bowl, then stir until the pasta is coated in the dressing.
  4. Season with salt and pepper to taste.
  5. Serve fresh, or refrigerate for up to three days and serve cold.


Liz Fetchin is a regular contributor to The Green Voice