Picnic Macaroni Salad for a Crowd

Share on Pinterest
Share with your friends


Do you love to sit down to a plateful of chilled macaroni salad on a warm summer day? I sure do. I created this recipe solely to satisfy my summer cravings for macaroni salad. This recipe makes a big batch – crowd size – so you can take some to a picnic and save some for yourself to enjoy throughout the week. It’s good to be you.

vegan macaroni salad plant based recipe

Picnic Macaroni Salad for a Crowd

By May 28, 2014

Yield : about 24 cups


  • 3 12 oz pkgs - soft silken tofu
  • 1 12 oz pkg - firm silken tofu
  • 3 Tbs - lemon juice
  • 3 tsp - dijon mustard
  • 1 Tbs - agave nectar
  • 1/4 cup - white miso
  • 1 tsp - salt
  • 1 10 oz jar - pickle relish, dill flavor
  • 1 10 oz pkg - matchstick-cut carrots
  • 2 16 oz pkgs - whole wheat elbow macaroni


  1. In a food processor or blender, combine the tofu, lemon juice, mustard, agave, miso, and salt. Blend until smooth.  Set aside.
  2. Cook the pasta according to the package directions. Drain and spread the pasta in a large container, such as a roasting pan, to cool.
  3. When the pasta has cooled to room temperature, stir in the carrots, tofu sauce, and pickle relish.
  4. Refrigerate to chill for at least one hour before serving.

Nutrition Information

Nutrition (per serving): 153 calories, 68% calories from carbohydrates, 17% calories from protein, 15% calories from fat, 3.5g fiber.

Print Friendly, PDF & Email
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)