How to make a delicious meatless macaroni salad

Meatless Macaroni Salad

Course Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Servings 2
Author Connie Veneracion


  • 2 cups cooked macaroni drained and cooled
  • 2 tablespoons chopped carrot I microwaved it on HIGH for two minutes with 2 tbsps. of water after chopping
  • 2 tablespoons chopped celery
  • 2 tablespoons pickle relish
  • 2 tablespoons crushed pineapple drained (I used canned)
  • 1/2 cup cubed cucumber
  • 1/4 cup cheese any variety although the soft ones are preferable, cut into half-inch cubes
  • 1/4 cup cream cheese softened to room temperature
  • 1/4 cup mayonnaise
  • salt to taste
  • white pepper to taste
  • 2 pinches sugar for balance
  • toasted chopped nuts (optional) to garnish


  • Place the macaroni, carrot, celery, pickle relish, crushed pineapple, cucumber and cubed cheese in a mixing bowl. Toss to combine.
  • Mix together the mayonnaise and softened cream cheese. Add to the macaroni mixture. Season with salt, white pepper and sugar, Toss to blend.
  • Chill for a few hours.
  • Sprinkle with toasted chopped nuts, if using, before serving.



A tip: After chilling, the flavors will blend and the pasta will have absorbed a lot of the saltiness. The mixture may also appear more dry than it was when you prepared it. Taste. Adjust the seasonings and add more mayonnaise, if needed.
This recipe was originally published in 2013. Updated to include a video.