Macaroni salad is so tasty for lunch, or an evening supper on a hot day.

Vegan macaroni salad

Serving Size: 4


  • 2 cup cooked macaroni (1 c uncooked)
  • 1 cup frozen peas, thawed
  • 1/2 cup chopped celery
  • 1/2 cup spicy tofu pieces, cut in small cubes
  • 1/2 cup soy cheese, cut in small cubes
  • 1/ s cup sweet pickle relish

for the vegan salad dressing:

  • 1/2 cup plain soy yogurt
  • 2-3 tbs. soy cream
  • 1 tbs. grainy mustard
  • 1 tbs. vegetable bouillon powder
  • 2 teaspoons juice from the pickle relish
  • salt and pepper to taste


  1. Combine the first five ingredients in a large bowl.
  2. Make a dressing from the remaining ingredients.
  3. Pour the dressing over the salad and mix well.
  4. Refrigerate for a least 1 hour.


This keeps well for 2 days, if it hasn’t been all eaten up.