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5 from 1 vote

The Big Macaroni Salad

This creamy, tangy and chilled BIG Macaroni salad is the perfect companion to all your BBQ’s this summer.
Prep Time20 mins
Servings: 8
Author: Nikole Goncalves




    • 3/4 package brown rice macaroni pasta
    • 4 stalks celery
    • 1 small red onion
    • 2 large pickles
    • 2 green onions
    • 2 sweet peppers
    • 1 can sliced black olives

    “Big Mac” Sauce

    • ¼ cup pickle juice
    • ¾ cup vegenaise
    • 1 tbsp. organic ketchup
    • 1 lime juiced
    • 1 tbsp. grainy Dijon mustard
    • ½ tsp onion powder
    • Sea salt and pepper to taste




      • Start by bringing a large pot of water to a boil and cooking the brown rice pasta as per the directions on the package.
      • Once cooked, drain and rinse well with cold water. This stops the cooking process and prevents the pasta from sticking. Set aside.
      • Wash and finely chop up all of the veggies.
      • Rinse and drain the can of olives.
      • Add cooked/cooled pasta to a large bowl along with your chopped up veggies and olives and mix until combined.


      • In a blender, add in all of the ingredients and blend on high until smooth (roughly 15-30 sec).
      • Pour dressing all over macaroni salad and toss well until pasta and veggies are evenly coated.
      • Cover and place macaroni salad in the fridge to chill for 2-4 hours or until ready to serve.
      • For best results: Prep salad the night before and serve the next day.


      Dressing can be stored in an airtight container in the fridge for 3-5 days.
      Leftover macaroni salad can be stored in an air tight container in the fridge for 3-5 days.