Gluten Free Macaroni Salad

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Creamy, crunchy, tangy and packed with flavor, this Gluten Free Macaroni Salad is proof that you don't have to sacrifice a thing when eating gluten free. It's the kind of crowd pleasing side dish that disappears fast at cookouts, potlucks and backyard BBQs all summer long.

A CLASSIC SUMMER SIDE DISH

If you've ever worried about missing out on classic picnic foods because you're gluten free. I've got good news for you. Macaroni salad is actually one of the easiest traditional side dishes to make gluten free. This gluten free macaroni salad is made by simply swapping the regular pasta for your favorite gluten free elbow macaroni. The creamy dressing, crunchy veggies and seasonings stay exactly the same, meaning nobody will even notice it's gluten free.

And let's talk about texture for a minute because that what makes this macaroni salad stand out. Tender pasta combines with crisp celery, crunchy dill pickles and finely diced red onions for the perfect balance in every bite. The dressing coats everything while a splash of pickle juice adds just enough tanginess to keep the salad tasting fresh and bright instead of heavy.

Other summer salads you might like to try are my Big Mac Salad and this Grinder Salad. They are great for those hot days when you want something filling but light. For another pasta salad option, this Mexican Street Corn Pasta Salad is a favorite!

WHY YOU'LL LOVE THIS RECIPE

• Gluten free for everyone. The creamy dressing and flavorful mix-ins make this taste just like the classic macaroni salad everyone grew up eating. Even guests who don't follow a gluten free diet will happily pile it onto their plates.

• Amazing flavor. Creamy, crunchy and tangy in every bite.

• Make ahead friendly. It tastes even better after a few hours in the fridge when all the flavors have had time to mend together.

• Perfect for summertime. This recipe is made for summer gatherings like BBQ's and cookouts. It's easy to transport, serves a crowd and pairs well with everything from burgers, hot dogs, grilled chicken and ribs.

INGREDIENTS AND SUBSTITUTIONS

• Gluten free elbow macaroni pasta: I always use the Jovial brand of elbow pasta for this recipe.

• Cheddar cheese: I use a block of cheese and shred it for best flavor. Feel free to use whatever type of cheese you like.

• Celery and red onions: Dice the celery and slice the onions thinly.

• Pimentos: I use the jarred ones and dice them into smaller pieces.

• Mayo: Gives the salad its creaminess. You can also use Greek yogurt as a sub.

• Dill pickles and pickle juice: Gives the salad it's tanginess. Be sure to dice the pickles well.

• Sugar: Just a little for flavor balance.

• Black pepper: A taste of spice.

Scroll down to the recipe card below for quantities used.

HOW TO MAKE GLUTEN FREE MACARONI SALAD

Step 1: Chop the veggies and boil the noodles. Once boiled, dump into a colander and run cold water over until they are cooled.

Step 2: Add the mayo, pickle juice, sugar and pepper to bowl, then mix.

Step 3: Add the noodles and pour dressing until coated.

Step 4: Fold in the rest of the ingredients.

Step 5: Chill for 1 hour then serve.

EMILY'S TIPS

• Cook the pasta until al dente. Gluten free pasta can become soft more quickly than traditional pasta. Slightly firm pasta holds up much better once mixed with the dressing.

• Let the pasta cool completely. Warm pasta can absorb too much dressing and become overly soft while cooling it first helps maintain the ideal texture.

• Dice the vegetables small. Smaller pieces that are distributed evenly throughout the salad will help ensure every bite has a little bit of crunch.

• Chill and adjust before serving. Allowing the salad to rest for at least an hour before serving gives the flavors time to develop and improves the overall taste. Also, cold salads sometimes need a little extra seasoning so feel free to add more pepper or pickle juice as needed.

WHAT TO SERVE WITH GLUTEN FREE MACARONI SALAD

One of the things I have always loved about macaroni salad is just how versatile it is. It's great for picnics and barbecues but is also wonderful as a side for a regular weekly dinner.

Enjoy this gluten free macaroni salad as a side dish to this Slow Cooker Ham, any grilled proteins or with hot dogs and hamburgers.

We love serving it alongside this Tomato, Cucumber and Avocado Salad with Feta Cheese or this Pimento Cheese Potato Salad during the summer months. At most cookouts, we have it with this American Flag Taco Dip, these Ham and Cheese Deviled Eggs and this Rainbow Fruit Platter.

STORAGE INSTRUCTIONS

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Make sure to stir before serving as the dressing can settle or absorb into the pasta. If you need too, add a tablespoon to so of mayo to refresh and make the texture creamy again.

• Freezing: I don't recommend freezing since the dressing can separate and the pasta texture may become unpleasant after thawing. Yuck!

FAQ'S

Can I make this macaroni salad ahead of time?

Yes! It's actually better when made several hours ahead because the flavors have time to develop while chilling in the refrigerator. I don't recommend making more than 1 day in advance since the longer it sits the more the dressing absorbs into the pasta.

Why does my gluten free macaroni salad seem dry the next day?

Gluten free pasta naturally absorbs more dressing as it sits. Stirring in a little extra mayo before serving usually fixes the issue.

Can I add protein to make it a meal?

Of course, feel free too. Diced grilled chicken, chopped hard boiled eggs, ham, turkey, or even tuna can turn this side dish into a satisfying lunch or light dinner.

I hope you give this Gluten Free Macaroni Salad a try! If you do give this recipe a try, please let me know!

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