Monday, September 14, 2009

Classic Macaroni Salad - Gluten Free

If you are looking for a crowd pleasing side dish, my gluten free Classic Macaroni Salad is just the answer. The simple, fresh ingredients in this creamy salad add wonderful flavor and texture. This is the comforting, sweet macaroni salad you may remember eating at your mother or grandma's house growing up (minus the gluten!). The addition of a sliced hard-boiled egg and paprika as garnish make for a lovely presentation. Prepare some tonight to enjoy with your loved ones!

Classic Macaroni Salad - Gluten Free

2 cups uncooked gluten free elbow macaroni (I always use Tinkyada brand)

1 cup mayonnaise

2 tablespoons sweet pickle relish

2 teaspoons sugar

3/4 teaspoon ground mustard

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 cup thinly sliced celery

1/3 cup chopped carrot

1/4 cup chopped onion

1 hard-boiled egg, sliced

Dash Paprika

Cook macaroni until al dente; drain and rinse with cold water. Cool completely.

For Dressing: in a small bowl, combine the mayonnaise, pickle relish, sugar, mustard, salt and pepper. In a large bowl, gently combine the macaroni. celery, carrot and onion. Add dressing and toss gently to coat.

Refrigerate Macaroni Salad on Foodista until serving. Garnish with egg and paprika. Yield: 8 servings.

*Recipe adapted from Taste of Home Magazine



  1. Could you add shrimp to this or maybe Ham?

  2. Hi Janice - I think ham or shrimp would be a great addition, especially if you wanted to serve this as a light meal instead of a side dish. :) I would fold in the pre-cooked ham or shrimp at the very end of preparation. Thanks for stopping by!

  3. Do you think I could substitute plain yogurt for mayo? This sounds delish!

  4. Hi Michelle - The mayonnaise in this recipe provides "body" to the dressing. If you substitute with yogurt I would recommend Greek style yogurt due to it's thicker consistency. :)

  5. Perfect...I have plain greek yogurt in my frig, but no mayo! Ha! Thanks :)

  6. Can you make this the night before? I'm told that gluten free pasta gets "yucky" when refrigerated but I've always thought macaroni salad is best the next day to allow the flavors to marry. Does this get "hard" and "Yucky"?

  7. Hi SM FOye - this tastes great the next day! Definitely not hard or yucky. But as with all mayonnaise based pasta salads you may need to add a bit more mayo & a splash of milk the next day to reconstitute the sauce, as the pasta tends to absorb it overnight.


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