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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


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

Recipe Notes

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.