Gluten Free Macaroni Salad
This classic American favorite gluten free has never been easier. In under 15, you’ll have the perfect salad for barbecues and holidays.
Servings: 4
Ingredients
Dressing
- 1 cup vegan mayonnaise , I used Sir Kensington’s
- 1 tablespoon yellow mustard
- 2/3 cup sugar
- ¼ cup vinegar
- dash of salt and black pepper
Macaroni Salad
- 4 cups gluten free macaroni noodles , cooled*, I used Barilla® elbows
- ½ cup thinly chopped celery
- 1/3 cup minced red onion
- ½ cup shredded carrots
- ¼ cup diced sweet pickles
- ½ cup chopped red bell pepper
Instructions
- Whisk together dressing ingredients.
- Mix together macaroni salad ingredients.
- Fold in macaroni salad dressing until fully combined.
Notes
*See “Gluten Free Noodle Preparation Tips” section above if you’d like tips & tricks for how to cook your gluten free noodles.
For some additional optional add-ins, try:
- Vegan: frozen peas, black olives, green onions, tofu/beans (for protein)
- Other: hard boiled eggs, sliced rotisserie chicken, cheese cubes