Gluten Free Macaroni Salad

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This is gluten free macaroni salad recipe and it is both creamy and tangy.

If you are fan of pre-made anything, especially macaroni salad you know that they’re always way too sweet and overloaded with mayo. So what do I do? Make my own of course!

Photo via healthnutnutrition.ca

What you need

Pasta

  • 3/4 package brown rice macaroni pasta
  • 4 stalks celery
  • 1 small red onion
  • 2 large pickles
  • 2 green onions
  • 2 sweet peppers
  • 1 can sliced black olives

“Big Mac” Sauce

  • ¼ cup pickle juice
  • ¾ cup vegenaise
  • 1 tbsp. organic ketchup
  • 1 lime juiced
  • 1 tbsp. grainy Dijon mustard
  • ½ tsp onion powder
  • Sea salt and pepper to taste

How you make it

Pasta

  1. Start by bringing a large pot of water to a boil and cooking the brown rice pasta as per the directions on the package.
  2. Once cooked, drain and rinse well with cold water. This stops the cooking process and prevents the pasta from sticking. Set aside.
  3. Wash and finely chop up all of the veggies.
  4. Rinse and drain the can of olives.
  5. Add cooked/cooled pasta to a large bowl along with your chopped up veggies and olives and mix until combined.

Dressing

  1. In a blender, add in all of the ingredients and blend on high until smooth (roughly 15-30 sec).
  2. Pour dressing all over macaroni salad and toss well until pasta and veggies are evenly coated.
  3. Cover and place macaroni salad in the fridge to chill for 2-4 hours or until ready to serve.
  4. For best results: Prep salad the night before and serve the next day.

Notes

  • Dressing can be stored in an airtight container in the fridge for 3-5 days.
  • Leftover macaroni salad can be stored in an air tight container in the fridge for 3-5 days.

You must try this creamy, chilled macaroni salad that is perfect for summer!