No Mayo Macaroni Salad with Crunchy Almond Dressing Recipe
This vibrant Macaroni Salad No Mayo is a refreshing twist on a classic favorite, using a flavorful almond and mustard-based dressing instead of traditional mayonnaise. Packed with colorful vegetables like celery, bell pepper, and peas, and enhanced with tangy pickles and fresh dill, it’s a perfect light and wholesome dish for picnics, potlucks, or family meals. The creamy dressing is made by blending soaked almonds with Dijon mustard, pickle juice, and spices, offering a dairy-free, nutrient-rich alternative that keeps the salad moist and delicious.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Pasta and Vegetables
- 16 ounces elbow macaroni
- 1 1/2 cups frozen green peas
- 5 ribs celery, small diced
- 1 large bell pepper, small diced
- 8 to 10 sweet pickles, chopped (optional)
- 1/2 medium red onion, small diced (about 3/4 cup)
- 1/4 cup fresh dill, chopped
Dressing
- 3/4 cup raw almonds, unsalted
- 3 tablespoons pickle juice (or maple syrup to taste)
- 1/4 cup Dijon mustard
- 1 teaspoon onion powder
- 1/4 teaspoon mustard powder
- 1/4 cup whole grain mustard
- Salt to taste
- 1 cup water (for blending)
Instructions
- Soak almonds: Place the raw almonds in a small saucepan and cover with water by about 2 inches. Bring the water to a boil, then remove from heat and let the almonds soak for at least 10 minutes. Drain before using.
- Cook pasta and peas: Cook the elbow macaroni according to package instructions until al dente. In the last minute of cooking, add the frozen peas to the boiling water with the pasta. Once done, drain both and rinse under cold water to stop cooking and cool them down. Drain thoroughly.
- Combine salad ingredients: In a large mixing bowl, add the cooked pasta and peas along with diced celery, bell pepper, chopped sweet pickles (if using), diced red onion, and fresh dill. Stir gently to combine and set aside.
- Make dressing: Pour 1 cup of water into a blender. Add the soaked almonds, pickle juice, Dijon mustard, onion powder, and mustard powder. Blend on high speed until smooth and creamy, adjusting the thickness by adding more pickle juice or water if needed. Transfer the dressing to a medium bowl, then stir in the whole grain mustard. Season with salt to taste.
- Mix salad and serve: Pour the dressing over the pasta salad ingredients and toss well to ensure everything is evenly coated. The salad can be served immediately at room temperature or chilled in the refrigerator before serving.
Notes
- Soaking almonds softens them for a creamy dressing and improves digestibility.
- Using both Dijon and whole grain mustard gives the dressing a complex, tangy flavor and interesting texture.
- The sweet pickles are optional but add a nice sweet crunch contrast; omit for a less sweet version.
- Feel free to substitute pickle juice with maple syrup for a different flavor profile.
- For best flavor, allow the salad to chill for at least 30 minutes before serving to let flavors meld.
- This recipe is naturally dairy-free and vegan.
