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