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Gluten Free Macaroni Salad
Ready in less than 30 minutes, this Gluten-Free Macaroni Salad is so easy to throw together. Perfect for meal prep or sharing!
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course:
Salad, Side Dish
Cuisine:
American
Servings:
8
people
Calories:
260
kcal
Author:
Kristen Wood
Equipment
Celery Seed
Ingredients
12
ounces
gluten-free elbow noodles
if not gluten-free, use conventional macaroni noodles
½
cup
mayonnaise
or vegan mayo
3
tablespoons
red wine vinegar
or any vinegar of choice
1
tablespoon
Dijon mustard
1
teaspoon
salt
1
teaspoon
granulated sugar of choice
½
teaspoon
celery seed
¼
teaspoon
ground black pepper
¼
teaspoon
garlic powder
2
cucumbers
diced
1
bell pepper
chopped
½
vidalia or other sweet onion
diced
US Customary
-
Metric
Instructions
Cook noodles according to package directions. Rinse with cool water, drain and set aside.
In a small bowl, combine the mayo, vinegar, mustard, salt, sugar, celery seed, pepper and garlic powder. Whisk until smooth.
Place the noodles, cucumber, bell pepper and onion in a large mixing bowl. Mix well.
Pour the sauce into the mixing bowl, then toss all to coat well.
Refrigerate for at least 1 hour before serving. Keep covered and stored in the refrigerator for up to 10 days. Enjoy!
Notes
Make a double batch
to keep on hand for an easy side dish anytime!
Try different pasta shapes.
There are so many good ones to choose from!
Make it vegan
by using vegan mayonnaise instead of regular.
Need this to be dairy-free?
Double check your mayonnaise doesn't have any sneaky dairy products in it.
Sprinkle some parsley and feta
or vegan feta to add another layer or two of flavor.
Nutrition
Serving:
1
serving
|
Calories:
260
kcal
|
Carbohydrates:
34
g
|
Protein:
5
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.03
g
|
Cholesterol:
6
mg
|
Sodium:
426
mg
|
Potassium:
145
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
531
IU
|
Vitamin C:
21
mg
|
Calcium:
17
mg
|
Iron:
1
mg