Classic Macaroni Salad Recipe
This Classic Macaroni Salad Recipe is a summer staple! It's made with elbow macaroni, celery, red pepper, carrot, and red onion tossed in a creamy, tangy, slightly sweet mayo dressing.
Servings: 6
Ingredients
- 12 ounces Gluten Free elbow macaroni
- 1 cup mayonnaise
- ⅓ cup apple cider vinegar
- 1 tablespoons honey optional
- 1 tablespoon dijon mustard
- ½ teaspoon fine sea salt more to taste
- Ground black papper
- 2 celery ribs minced
- 1 red bell pepper seeded and minced
- 1 cup carrots grated (about 2 medium carrots)
- 1/4 red onion minced
Instructions
- Cook pasta according to package instructions. Rinse well under cool water and drain.
- Meanwhile in a large bowl whisk together mayo, apple cider vinegar, honey, dijon mustard and salt and black pepper.
- To the bowl add the cooked pasta, celery, red pepper, carrots and red onion and mix well. Taste and adjust seasoning.
- Serve immediately or refrigerate until ready to use. Pasta salad will keep up to 4 days.
Notes
- Don’t need to be gluten-free? Use whatever pasta you’d like!
- We tested this with a few different types of gluten-free pasta. Brown rice pasta is slightly hard when cold, while other brands that contained white rice flour, corn flour or soy flour stayed soft when cold. We’d recommend if you want to use brown rice pasta not making it ahead of time to keep it the correct consistency.
Nutrition
Serving: 1/6 recipe | Calories: 339kcal | Carbohydrates: 51g | Protein: 7.7g | Fat: 11g | Saturated Fat: 1.9g | Sodium: 517mg | Fiber: 6g | Sugar: 6g