Classic Gluten-Free Macaroni Salad
A summertime staple this dairy and gluten-free macaroni salad is delicious and uses real food ingredients, along with plant-based protein noodles to keep you fueled.
Servings 9 cups
Calories 258kcal
Equipment
- Salad tongs
Ingredients
- 3 cups quinoa pasta
- 4 stalks celery diced
- 1 apple diced,
- 6 pickles sliced in half and diced
- 1 red pepper diced
- ½ cup avocado oil dairy free mayo
- 2 tbs avocado oil
- 3 tablespoons spicy brown mustard
Instructions
- Cook the pasta according to directions. Drain, rinse and cool in the fridge.
- Add in all the diced veggies and mix.
- Whisk together the mayo and mustard and mix into the pasta.
- Mix very, very well until everything is combined.
- Let set in the fridge overnight or at least 6 hours,
Video
Notes
- If you have time, mix all the ingredients for the macaroni salad except the dressing and chill briefly (30 minutes to one hour) in the fridge. Add in the dressing afterward and return to the fridge. This makes for a creamier pasta salad as the mayonnaise does not absorb the dressing as much.
- Chop your apples into smaller pieces than normal so that every bite of pasta salad has some sweetness.
- Store in the fridge in an airtight container. It should last 3-4 days. Make sure to stir it before serving again.
Nutrition
Calories: 258kcal | Carbohydrates: 28g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Sodium: 438mg | Potassium: 101mg | Fiber: 1g | Sugar: 3g | Vitamin A: 512IU | Vitamin C: 18mg | Calcium: 22mg | Iron: 1mg