Classic Macaroni Salad (Gluten-Free)
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No summer barbecue is complete without a Classic Macaroni Salad. Making it gluten-free is easily done simply by using gluten-free macaroni. Made with fresh carrots, red bell peppers, celery, red onions and green olives. Tossed with a creamy and zesty dressing.
Classic Macaroni Salad (Gluten-Free)
When it comes to making my menu for any barbecue, a Classic Macaroni Salad is always on top of the list. It’s a fan favorite and a crowd pleaser. Making any macaroni salad gluten-free can easily be done simply by using gluten-free macaroni. Made with fresh veggies and a creamy, zesty dressing. This salad is also great for meal prep. Serve it as a side dish or turn it into a main meal by adding some protein such as chicken, hard boiled egg or canned tuna. The possibilities are endless with this classic salad!
Ingredients needed to make Classic Macaroni Salad:
- Gluten-Free Elbow Pasta– Also known as macaron pasta. If you don’t need your salad to be gluten-free, you can use conventional pasta.
- Vegetables– Carrots, celery, red bell pepper, and red onion.
- Castelvetrano Olives– (optional but they add so much flavor to the salad.
- For Dressing– Mayonnaise, apple cider vinegar, dijon mustard, honey, pink sea salt, black pepper, and lemon juice.
Equipment needed to make Classic Macaroni Salad:
- Large Pot– To cook pasta in.
- Grater– For granting carrots.
- Mixing Bowls– One small one and a large one.
- Whisk– For whisking dressing.
How to make Classic Macaroni Salad:
- Step 1– Fill up a large pot with 3 quarts of water. Add 1-2 tsp salt and mix until salt dissolves. Place pot on a stove and bring water to a boil on high heat. Pour gluten-free elbow pasta in boiling water and cook for 8-10 minutes until pasta is al dente. (Please note that cooking time may vary depending on the brand and type of gluten-free pasta you use. Refer to packaging instructions for better direction on cooking time).
- Step 2– While pasta cooks, prep veggies; grate carrots, thinly slice celery, thinly dice red bell pepper and red onion, and thinly slice olives.
- Step 3– In a small bowl, whisk together ingredients for dressing; mayo, acv, Dijon mustard, honey, pink sea salt, black pepper, and lemon juice. Whisk until ingredients are well combined and smooth and creamy texture is reached.
- Step 4– Once pasta is cooked, drain and rinse with cold water to stop cooking process. Place in a large mixing bowl and drizzle with a bit of oil. Layer all prepped veggies over pasta and give it a toss. Drizzle dressing over pasta and give it a good toss making sure the pasta is well mixed with the veggies and coated with dressing.
- Step 5– For best taste, refrigerate macaroni salad for at least one hour to chill. This salad is best when served chilled.
Tips and Substitutions:
- Add some protein- Add some grilled chicken, rotisserie chicken, hard boiled egg or canned tuna for some added protein.
- Follow box cooking instructions for the gluten-free pasta- Cooking time for gluten-free pasta can vary depending on brand and kind of pasta. Use cooking instructions, especially cooking time specified on the box to ensure best results.
- Drizzle a bit of olive oil over cooked gluten-free pasta- Gluten-free pasta can stick together as it cools down. Drizzling the pasta with a bit of olive oil will prevent this from happening.
- Not a fan of mayo?- Substitute mayo for plain Greek yogurt for a lighter dressing.
- Refrigerate and chill macaroni salad- Macaroni pasta tastes much better when chilled!
Add-in Ideas:
- Chopped Pickles– They add so much flavor and more texture.
- Chopped Pickled Jalapeños– For more flavor and a bit of a kick.
- More Veggies– Broccoli, brussels sprouts, cabbage, etc. are all great to add to this classic macaroni salad.
- Fresh Herbs– Garnish with some fresh dill, parley, cilantro, or green onions for some added freshness and flavor.
- Parmesan Cheese– Sprinkle in a bit of freshly grated parmesan cheese.
How to serve Classic Macaroni Salad:
This classic macaroni salad is best when served chilled. It’s great for serving as a side dish at any summer barbecue or picnic. We love packing this salad whenever we spend the day at the beach. It can also make for a great light lunch as you can add some protein to it too. Add some shredded chicken, hard boiled eggs or even some canned tuna to make it a complete meal.
What to serve Classic Macaroni Salad with:
- Grilled Burgers
- Turkey Burgers
- Grilled Salmon Skewers
- Hawaiian Chicken Kabobs
- Buffalo Chicken Burgers with Blue Cheese Dressing
- Shrimp Skewers with Avocado Mango Salsa
- Mahi Mahi Burgers with Chipotle-Avocado Spread
- Grilled Steak Kabobs with Buttery Chimichurri Sauce
Classic Macaroni Salad FAQ’s:
What makes this Classic Macaroni Salad gluten-free?
This classic macaron salad is gluten-free simply by using gluten-free pasta. The rest of the ingredients are all gluten-free friendly. If you don’t need this salad to be gluten-free, you can use conventional pasta.
What does gluten-free pasta taste like?
Most gluten-free pastas taste the same as traditional pastas. I personally prefer those gluten-free pastas that are made out of rice. I find they have a very similar texture as wheat pastas as they are pretty starchy as well. Other gluten-free pastas may have more of a grainy texture such as those made with quinoa, corn or beans.
Can I make this macaroni salad ahead of time?
Yes. This classic macaroni salad is great to make ahead of time. I personally think it actually tastes better as it sits in the fridge and the flavors set in. Just give the salad a good stir before serving.
What if I don’t like mayo?
If you are not a fan of mayo, simply substitute it for plain Greek yogurt. It will make the salad just as creamy while keeping it lighter.
Can I make this macaroni salad vegan?
Yes. This macaroni salad can be made vegan friendly simply by using vegan mayonnaise or vegan yogurt.
Meal Prepping it:
This Classic Macaroni Salad is every meal prepper’s dream! it’s super easy to make, comes together pretty quickly, makes a decent batch, and lasts in the fridge for a few days. I love meal prepping it for make ahead lunches. It’s truly the perfect light summer lunch. You can even add some grilled or rotisserie chicken, hard boiled egg, or canned tuna if you’d like some added protein!
Storing Classic Macaroni Salad:
Place any leftover macaroni salad in an airtight container. Keep it refrigerated for up to 3-4 days.
Did you like this Classic Macaroni Salad recipe? You may also like these other pasta recipes:
- Easy Veggie Pasta Salad (with Easy Homemade Italian Dressing)
- Sausage and Peppers Pasta
- Classic Spaghetti and Meatballs (Gluten-Free)
- Seafood Scampi with Pasta
Here are more healthy and tasty summer salads:
- Adobo Steak and Avocado Salad with Cilantro-Lime Ranch Dressing
- Grilled Mexican Street Corn Salad
- Grilled Pineapple Chicken Salad
- Strawberry Poppy Seed Salad with Grilled Chicken
- Watermelon Strawberry Salad with Feta
- Southwest Chicken Salad
- Cucumber Herb Salad
Classic Macaroni Salad (Gluten-Free)
No summer barbecue is complete without a Classic Macaroni Salad. Making it gluten-free is easily done simply by using gluten-free macaroni. Made with fresh carrots, red bell peppers, celery, red onions and green olives. Tossed with a creamy and zesty dressing.
Ingredients
- 12 oz gluten-free elbow pasta
- 1 cup grated carrots
- 2 celery ribs
- 1 red bell pepper
- 1/2 red onion
- 2 tbsp pitted green olives (optional)
For Dressing:
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tbsp dijon mustard
- 1 tbsp honey
- 1 tsp pink sea salt
- 1/2 tsp black pepper
Instructions
Fill up a large pot with 3 quarts of water. Add 1-2 tsp salt and mix until salt dissolves. Place pot on a stove and bring water to a boil on high heat. Pour gluten-free elbow pasta in boiling water and cook for 8-10 minutes until pasta is al dente. (Please note that cooking time may vary depending on the brand and type of gluten-free pasta you use. Refer to packaging instructions for better direction on cooking time).
While pasta cooks, prep veggies; grate carrots, thinly slice celery, thinly dice red bell pepper and red onion, and thinly slice olives.
In a small bowl, whisk together ingredients for dressing; mayo, acv, Dijon mustard, honey, pink sea salt, black pepper, and lemon juice. Whisk until ingredients are well combined and smooth and creamy texture is reached.
Once pasta is cooked, drain and rinse with cold water to stop cooking process. Place in a large mixing bowl and drizzle with a bit of oil. Layer all prepped veggies over pasta and give it a toss. Drizzle dressing over pasta and give it a good toss making sure the pasta is well mixed with the veggies and coated with dressing.
- For best taste, refrigerate macaroni salad for at least one hour to chill. This salad is best when served chilled.
Recipe Notes
- Follow box cooking instructions for the gluten-free pasta- Cooking time for gluten-free pasta can vary depending on brand and kind of pasta. Use cooking instructions, especially cooking time specified on the box to ensure best results.
- Drizzle a bit of olive oil over cooked gluten-free pasta- Gluten-free pasta can stick together as it cools down. Drizzling the pasta with a bit of olive oil will prevent this from happening.
- Not a fan of mayo?- Substitute mayo for plain Greek yogurt for a lighter dressing.
- Refrigerate and chill macaroni salad- Macaroni pasta tastes much better when chilled!
- Add some protein- Add some grilled chicken, rotisserie chicken, hard boiled egg or canned tuna for some added protein.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
