No oil Macaroni Salad Recipe image

Nutritarian Macaroni Salad Recipe

Nutrify this favorite summer BBQ cookout classic with lots of raw veggies, lentil bean pasta and no-oil, low-sodium, vegan mayo!  

Course Salad
Cuisine American
Servings 8 cups
Author Kristen Hong


  • 3 cups green lentil pasta, cooked al dente (cooked amount in 12 ounce box)
  • 1 1/2 cups No-Oil Mayo (link to recipe in instructions)
  • 1 cup diced red onion
  • 1 cup diced red bell pepper
  • 1 cup diced carrot
  • 1 cup diced yellow bell pepper
  • 1 cup diced celery
  • 1/2 cup raw sunflower seeds
  • 1 jalapeno, fine diced & most seeds removed (optional)


  1. Prepare the No-Oil Mayo

  2. Cook the green lentil pasta to just before done (al dente).  Drain and rinse with cold water, set aside.

  3. Chop all your veggies.  This step can be done the night before--just store the veggies in individual containers or baggies. 

  4. Add the chopped veggies, sunflower seeds and jalapeno to the reserved pasta and stir to combine. 

  5. Add the no-oil mayo and stir well to combine.  Allow to sit in refrigerator for at least 2 to 3 hours before serving, can be made the day before. 

Recipe Notes

Store leftovers in a glass container, keeps well for up to 5 days. 

Makes about 8 cups.