Description
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.
Ingredients
Scale
- 1 lb gluten free elbow pasta, Jovial brand
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced celery
- 1/4 cup chopped red onion
- 1/4 cup chopped dill pickles
- 1 tbsp diced pimentos
- 1 1/2 cup mayonnaise
- 1/3 cup pickle juice
- 1 tsp sugar
- 1/2 tsp black pepper
Instructions
- Chop and dice up the celery, red onions, pickles and pimentos.
- Fill a large pot with water and boil your noodles according to package instructions, until they are al dente. Once noodles are done, dump them into a colander and run cold water over them until they are cooled.
- Add the mayo, pickle juice, sugar and pepper to a bowl and stir until well mixed.
- In a large bowl, add the noodles and pour dressing over, toss to fully coat.
- Fold in the veggies and combine.
- Cover and chill for 1 hour in the refrigerator or until ready to serve.
Notes
- Cook your noodles until al dente. Gluten free noodles can soften more easily then regular noodles.
- If not gluten free, feel free to use regular noodles.
- Dice and chop the veggies into small, equal pieces.
- Let chill for 1 hour before serving to let cool and flavors come together.
- Storage: Place leftovers in an airtight container in the refrigerator for up to 4 days. Add a tablespoon or so of mayo to make it creamy again since the noodles can absorb the dressing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 434 kcal
- Sugar: 2g
- Sodium: 433.4mg
- Fat: 34.1g
- Saturated Fat: 6.5g
- Carbohydrates: 25g
- Fiber: 1.2g
- Protein: 6.4g
- Cholesterol: 25.5mg