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5 from 1 vote

Vegan Tuna Macaroni Salad

This vegan tuna macaroni salad is a veg-friendly take on the original potluck summer favorite. Unlike other vegan tuna salads, this one isn't made with beans. Nope! Not a bean in sight. Instead, a secret vegetable ingredient (helped along by a simple technique) creates the most perfect un-tuna taste and texture. Any guesses? The answer: Artichoke hearts! When chopped, they take on a flaky texture that looks and feels a whole lot like canned tuna. To up the authenticity of the texture, the excess water is pressed from the chopped artichokes.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 8 side servings
Author: Ashley


  • 12 ounces uncooked elbow pasta (use gluten-free if needed)*
  • 2 (14-ounce) cans quartered artichoke hearts, drained
  • 1 cup cooked petite peas or thawed frozen petite peas
  • 2 to 3 stalks celery, trimmed and diced
  • cup finely diced white onion or red onion
  • ½ cup vegan mayonnaise**
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon black salt (i.e.kala namak—for an eggy flavor) or fine sea salt, plus more fine sea salt to taste
  • Freshly ground black pepper to taste


  • Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Strain, rinse thoroughly with cold water to cool, shake off excess water, and transfer to a large serving bowl.
  • Meanwhile, add the artichoke hearts to a food processor***. Pulse about 10 times, or until they're chopped and take on a flaky texture. Carefully gather the chopped artichokes within a piece of cheesecloth or a nut milk bag (or your hands if these aren't an option), and press as much excess water from them as possible. Releasing the excess liquid ensures a more "tuna-like" texture. Add to the serving bowl.
  • Next, prepare the peas, celery, and onion. Add to the serving bowl with the flaked artichokes.
  • In a medium bowl, whisk together the mayonnaise, lemon juice, salt, and pepper until smooth.
  • Pour the dressing over the salad and toss to coat. Taste and season with more salt and pepper to taste. If you like a creamier salad, add a bit more mayo as well (2–4 tablespoons).
  • Refrigerate until ready to serve.
  • Leftovers will keep for up to 5 days in the refrigerator.


*If you prefer a less noodle-y salad, use 8 ounces of pasta instead of 12 ounces. 
**If you prefer a creamier pasta salad, don't be afraid to add more mayo!
***If you don't have a food processor, simply chop the artichokes using a knife. See above photos for texture reference!