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Dairy-Free Ranch-A-Roni with Sundried Tomatoes

If you love creamy pasta salads, this savory macaroni salad that combines fresh and vibrant ingredients is the bomb! This hearty dish features perfectly cooked and chilled macaroni pasta tossed with sweet peas, juicy diced tomatoes, flavorful red onions and sweet sundried tomatoes. But what truly makes this salad special is the homemade, non-dairy dill-ranch dressing, which adds a creamy and herby element. Perfect for lunch or dinner, with plenty of leftovers for your next day's lunchbox! Get ready to indulge in a refreshing and satisfying macaroni salad that is not only vegan-friendly, but also bursting with fantastic flavors!


- 1 cup macaroni pasta

- 1 Roma tomato, cut into small wedges

- 3/4 cup frozen sweet peas, steamed in microwave for 2 minutes, then rinsed in cold water

- 1/4 cup red or yellow onion, diced

- 1/4 cup sundried tomatoes

- 3/4 cup vegan mayonnaise (I use Follow Your Heart Vegenaise)

- 2 Tbsp lemon juice

- 2 tsp apple cider vinegar

- 1 1/2 tsp onion powder

- 1 1/2 tsp dill weed

- 1 Tbsp almond milk (may use other non-dairy milk if desired)


  1. Prepare the macaroni pasta per package instructions. Drain and rinse in cold water.

  2. Pour cooked pasta into a large bowl and add the tomato, peas, onions and sundried tomatoes.

  3. In a separate smaller bowl, add the vegan mayo, lemon juice, apple cider vinegar, onion powder, dill and almond milk. Whisk all ingredients until you reach a nice, smooth consistency.

  4. Pour 1/2 cup of dressing mix over pasta and toss well to coat all ingredients. Use more or less dressing to your own taste and consistency. Mix in a pinch of salt if desired, and serve in bowls as a side dish or the main event.

Note: You may have some extra ranch dressing left over. I store mine in a Mason jar in the fridge for other salads or dipping sauce for cauliflower wings!



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