Vegan Big Mac Pasta Salad! We are always up for a great pasta salad and this tangy, slightly sweet carbolicious goodness is calling our name!
Reminiscent of the classic version, this healthy Vegan Big Mac Pasta Salad is a must-have for your next summer backyard party or potluck. This fun Whole Food Plant Based twist on a Big Mac is brimming with special sauce deliciousness. The best part is that it is easy to make with layers of flavor and texture.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients.
Hi there, Ameera here!
This fun pasta salad is a Whole Food Plant Based twist of delicious fun on a Big Mac without the guilt, fat, or highly processed ingredients. We can’t wait for you to try it.
Tips for Success:
- Flavor Profile: This Big Mac pasta salad is for Big Mac lovers. This tasty nut-free macaroni salad is brimming with delicious Big Mac flavors with a pow of zesty onion and zippy dill pickles – YUM!
- Silken Tofu: Feel free to use your favorite silken tofu. Silken tofu typically comes in a 16 oz. package, use half of the package. Silken tofu does not require pressing, simply drain off the excess water from the package.
- Dressing: Initially, the dressing for this macaroni salad will appear to be on the thinner side. The pasta really “drinks it up” so don’t be tempted to add more pasta until you give the pasta a chance to soak up some of the sauce.
- Amount of Pasta: While it is always tempting to use more pasta than the amount indicated in the recipe; however, resist the temptation, as the amount of pasta indicated helps to prevent a dry pasta salad.
- Dill Pickle Brine: Dill pickle brine is simply the liquid from the jar of dill pickles.
- Chopped Dill Pickles versus Pickle Relish: We suggest using dill pickle slices and then chopping them up in small pieces rather than using a pickle relish. Dill pickle relish is too fine and will completely overwhelm the dish. Additionally, you want that little extra bit of crunch that comes from a chopped dill pickle versus pickle relish which has little to no crunch.
- Soaked Red Onions: If you are concerned about the sharpness that can come from red onions, then we suggest lightly soaking them. The purpose of soaking the red onions is two-fold. One – it removes any sharp notes as some red onions can be overpoweringly strong. In this pasta salad, mild red onion perfectly complements the flavor. Two – it ever so slightly reduces the crunch. The red onions are still crunchy as they are raw, but soaking can mitigate some of the crunch. Simply place the chopped red onions into a small bowl, cover with warm tap water and steep for 7 minutes, then drain off the water, shake well to remove any excess water, then they are ready for the recipe.
- Other Optional Ingredients: If you wish, you can add chopped celery, carrots, red bell peppers, or other complimentary veggies for some additional crunch. We did not add any additional items, but we can see how others might wish to add them.
- High-Speed Blender, Food Processor, or Hand Mixer: You can pretty much use any of these kitchen tools to blend the dressing.
- Refrigerated Pasta Salad: As you know since we do not use oil, sometimes pasta salads can seize up when refrigerated. In order to get that creaminess back, simply drizzle about 1 teaspoon of water (or vinegar) over top of the pasta salad and stir. Continue to add 1 teaspoon of water and stirring until the pasta salad is restored to creaminess.
Leftovers and Freezing:
Leftovers will generally keep 4 days in the refrigerator. Store in a covered container.
This pasta salad cannot be frozen.
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients. Feel free to use your favorite vegetable broth.
- Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
- Stock pot to cook the macaroni
- High-Speed Blender (Food Processor, or Hand Mixer)
If you try this flavorful pasta salad, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
Reminiscent of the classic version, this healthy Vegan Big Mac Pasta Salad is a must-have for your next summer backyard party or potluck.
Base Salad Ingredients:
- 12 oz. elbow macaroni *
- ½ to ¾ cup diced red onions *
- ½ to 1 cup diced dill pickles *
- 8 oz. silken tofu (1/2 block) *
- 2 Tablespoons tomato paste
- 2 Tablespoons + 2 teaspoons pure maple syrup (+/-)
- 2 Tablespoons distilled white vinegar
- ¼ cup apple cider vinegar
- 2 Tablespoons dill pickle brine *
- 2 Tablespoons low-sodium vegetable broth *
- 2 Tablespoons reduced-sodium tamari *
- 2 Tablespoons tahini
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 ½ teaspoons dried ground mustard powder
- ¼ to 1 teaspoon sea salt (+/-) *
- Cook the elbow macaroni according to package directions, when the pasta is done, drain and rinse in cold water until the pasta is cold. Shake well to remove any excess water and allow to drain. Set aside.
- Make the dressing by placing all the Dressing Ingredients into a high-speed blender and blend on high until smooth and emulsified.
- Place all the Base Salad Ingredients into a large bowl, mix to evenly distribute the ingredients. Then pour the Dressing over the pasta. Stir well, serve, and enjoy!
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 8 (makes 7 ½ to 8 cups)
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