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Chipotle Macaroni Salad

Course: Salad, Side Dish
Cuisine: Plant Based, Vegan, Whole Foods
Author: Terri


  • 2 lbs small pasta shells
  • 1 1/2 cup Just Mayo
  • 4 Tbs Chipotle Just Mayo heaping
  • 2/3 cup celery chopped
  • 2 3.8 oz cans sliced olives chopped
  • 1 cup dill relish
  • 1 cup red onion chopped
  • Salt and Pepper to taste


  • Cook pasta according to package directions. Rinse with cold water, drain and set aside.
  • In a large bowl, add pasta, Just mayo, chipotle mayo, celery, olives, relish, and red onion.
  • Mix well. Add salt and pepper.
  • Cover and refrigerate until chilled.


You might need to add a little more, or a little less mayo, if necessary. I tend to make large amounts when I cook, or bake, so adjust the ingredients if you want to make a smaller amount of macaroni salad.