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
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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).
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While pasta cooks, prep veggies; grate carrots, thinly slice celery, thinly dice red bell pepper and red onion, and thinly slice olives.
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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.
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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.
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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.