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Looking for a refreshing and delicious side dish? This gluten free macaroni salad is the perfect choice! Packed with flavor and easy to make, it’s a crowd-pleaser for any occasion.
I first discovered this recipe during a summer picnic with friends. Everyone loved it, and I’ve been making it ever since. It’s a great way to enjoy a classic dish without the gluten.
Get ready to cook up a storm with this amazing gluten free macaroni salad!
What to Expect
- Time: 20 minutes
- Difficulty: Easy
Before You Begin
Make sure you have all your ingredients ready and your kitchen tools handy. This recipe is quick and easy, so a little prep goes a long way!
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| gluten free macaroni | 1 8oz box |
| diced celery | 1/3 cup |
| shredded or diced carrots | 1/3 cup |
| avocado oil mayo | 1/2 cup |
| dijon mustard | 1 tbsp |
| maple syrup | 2 tsp |
| salt, pepper to taste |
Step-by-Step Guide
- Cook your pasta according to the instructions on the box.
- Drain and rinse the pasta. You can toss it with olive oil to prevent sticking, and let it cool.
- Add the diced celery and shredded or diced carrots to the pasta.
- In a separate bowl, combine the avocado oil mayo, dijon mustard, maple syrup, and salt and pepper to taste.
- Add the sauce to the pasta and mix well.
Pointers for Perfection & How to Store
For the best flavor, let the gluten free macaroni salad chill in the refrigerator for at least an hour before serving. This allows the flavors to meld together beautifully.
If you’re looking for another delicious gluten-free side dish, check out this Orzo Side Dish A Vibrant Gluten Free Delight.
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Gluten Free Macaroni Salad
- Total Time: 25
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This creamy Gluten-Free Macaroni Salad is the ultimate crowd-pleaser for potlucks, BBQs, and picnics. Made with tender gluten-free elbow pasta and crunchy fresh vegetables, it is tossed in a tangy, slightly sweet dairy-free dressing. It’s a classic American side dish that no one will guess is allergy-friendly.
Ingredients
— The Pasta & Mix-ins —
8 oz gluten-free elbow macaroni (corn or rice blend holds up best)
1 cup celery, finely chopped
½ cup red bell pepper, diced
¼ cup red onion, finely chopped
2 hard-boiled eggs, chopped (optional, omit for vegan)
— The Creamy Dressing —
¾ cup mayonnaise (naturally dairy-free, check label for gluten)
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar or honey
1 tablespoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon black pepper
Instructions
1. Boil Pasta: Bring a large pot of salted water to a boil. Add the gluten-free macaroni and cook according to the package instructions until al dente. *Do not overcook as gluten-free pasta can become mushy.*
2. Rinse & Cool: Drain the pasta immediately and rinse thoroughly under cold water to stop the cooking process and remove excess starch. Shake off as much water as possible.
3. Make Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, garlic powder, salt, and pepper until smooth and creamy.
4. Combine: In a large serving bowl, combine the cooled macaroni, chopped celery, red bell pepper, red onion, and hard-boiled eggs (if using).
5. Toss: Pour the dressing over the pasta mixture. Stir gently until everything is evenly coated in the creamy sauce.
6. Chill: Cover the bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the pasta to absorb some of the dressing.
Notes
Pasta Choice: Barilla or Jovial brown rice pasta are excellent brands that hold their shape well in cold salads.
Vegan Option: Use a vegan mayonnaise (like Vegenaise) and omit the hard-boiled eggs.
Make Ahead: This salad tastes even better the next day. If the pasta absorbs too much dressing overnight, stir in an extra tablespoon of mayo or splash of milk (dairy-free) before serving.
Add-ins: Feel free to add peas, cubed ham, or pickles for extra texture and flavor.
- Prep Time: 15
- Cook Time: 10
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3
- Sodium: 310
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 3
- Cholesterol: 55
Your Burning Questions Answered!
- Can I use a different type of pasta?
- Yes, you can use any gluten-free pasta you prefer.
- How long does this salad last in the fridge?
- It can be stored in an airtight container for up to 3 days.
Can I add other vegetables?
Absolutely! Feel free to add bell peppers, onions, or any other veggies you like.
Dig In & Enjoy!
This gluten free macaroni salad is a delightful dish that’s perfect for any gathering. Enjoy the creamy texture and the fresh crunch of the vegetables. For more delicious ideas, follow me on Pinterest.