Vegan Macaroni Salad Al Italiano Recipe

Name: Vegan Macaroni Salad Al Italiano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces macaroni (elbow, fusilli, bow tie, any kind); 12 ounces canned diced tomatoes; 1 cup soy mayonnaise; 2 medium garlic cloves, minced; 13 medium red onion, finely chopped; 4 tablespoons olive oil; 2 tablespoons red wine; 2 tablespoons fresh-squeezed lemon juice; ⅓ cup fresh basil, chopped; ½ teaspoon dried oregano; ½ teaspoon sage; ½ teaspoon rosemary; ½ teaspoon marjoram; black salt & pepper

Servings: persons

12 ounces macaroni (elbow, fusilli, bow tie, any kind)
12 ounces canned diced tomatoes
1 cup soy mayonnaise
2 medium garlic cloves, minced
13 medium red onion, finely chopped
4 tablespoons olive oil
2 tablespoons red wine
2 tablespoons fresh-squeezed lemon juice
⅓ cup fresh basil, chopped
½ teaspoon dried oregano
½ teaspoon sage
½ teaspoon rosemary
½ teaspoon marjoram
black salt & pepper

1
Cook the pasta, drain & set aside.
2
Drain 2/3 of the tomato juice from the can & in a medium sauce pan combine the tomatoes & the remaining juice with the garlic & half the chopped basil.
3
On medium heat (allowing the sauce to bubble) stir the tomato & garlic together for two minutes & then add the wine & seasonings & cook for another 2 minutes.
4
Let cool to room temperature.
5
Take the pasta & mix all at once with the mayonnaise, remaining basil, onion, olive oil, lemon juice & salt & pepper to taste.
6
Then transfer the tomato sauce to the pasta mixture & stir one again until all in fully incorperated.
7
Chill for three hours or until cold.

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 ounces macaroni (elbow, fusilli, bow tie, any kind), 12 ounces canned diced tomatoes, 1 cup soy mayonnaise, 2 medium garlic cloves, minced, and more.

Yes, Vegan Macaroni Salad Al Italiano falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Vegan Macaroni Salad Al Italiano

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions