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Gluten-Free Macaroni Salad Recipe
Jul 23, 2012 @ 10:50 AM
Posted by
Daily Value: 17%
Servings: 4
Balanced, High-Fiber
Vegan, Vegetarian, Dairy-Free
Posted by
Nutrition
Cal/Serving: 342Daily Value: 17%
Servings: 4
Balanced, High-Fiber
Vegan, Vegetarian, Dairy-Free
| Fat | 10g | 16% |
| Saturated | 2g | 9% |
| Carbs | 53g | 18% |
| Fiber | 8g | 34% |
| Sugars | 6g | 0% |
| Protein | 12g | 23% |
| Sodium | 2112mg | 88% |
| Calcium | 91mg | 9% |
| Magnesium | 131mg | 33% |
| Potassium | 1320mg | 38% |
| Iron | 5mg | 30% |
| Zinc | 2mg | 14% |
| Vitamin A | 1500IU | 30% |
| Vitamin C | 101mg | 168% |
| Thiamin (B1) | 0mg | 20% |
| Riboflavin (B2) | 0mg | 14% |
| Niacin (B3) | 4mg | 19% |
| Vitamin B6 | 1mg | 46% |
| Folic Acid (B9) | 94µg | 23% |
| Vitamin E | 1mg | 6% |
| Vitamin K | 13µg | 16% |
| Fatty acids, total monounsaturated | 6g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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Amie Valpone
As you know, there are a million and one variations of pasta salad on the Internet, but I thought I’d switch this one up a bit with the potato addition.
I loved it. And I think you will, too! It’s a great dish to serve at your next grillin’ or chillin’ event — whether it be a barbecue or picnic.
I used Vegenaise soy-free mayonnaise for those of you who may be vegan, but you can surely use regular mayonnaise or plain Greek yogurt if you prefer.
See all macaroni recipes.
INGREDIENTS
- 4 medium-sized red potatoes
- 2 cups frozen peas
- 1/4 pound gluten-free elbow pasta, cooked according to the package directions and drained
- 1/2 cup soy-free mayonnaise substitute, such as Vegenaise*
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 red bell pepper, chopped finely
- 1/2 cup loosely packed fresh dill leaves, torn into pieces
- 1/4 cup cashews
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
DIRECTIONS
Place potatoes in a small stockpot; cover with cold salted water. Cook over high heat, bring to a boil, then reduce to medium heat and cook until fork-tender, about 8-9 minutes. Remove from heat, drain in a colander, and set aside to cool. Cut cooked potatoes into 3/4-inch cubes.
Fill a small saucepan with salted water, and bring to a boil. Add frozen peas; cook according to package, then drain. In a large bowl, combine cooked peas, potatoes, and elbow pasta. Set aside.
In a separate medium mixing bowl combine Vegenaise, balsamic vinegar, and olive oil; mix well to combine. Fold balsamic mixture into potato and pasta salad. Add red bell pepper, fresh dill, cashews, sea salt, and pepper; gently toss to combine.
Transfer to a serving bowl and serve immediately or cover and store in the refrigerator until ready to serve. Serve chilled or at room temperature.
Recipe Details
Click here to see more recipes from The Healthy Apple.
Servings: 4Total time: 30 minutes
Cuisine: American
Special Designations: Vegan, Vegetarian, Gluten-free, Healthy
Notes and Substitutions:
*Note: If you don’t follow a vegan diet, feel free to use regular mayonnaise or Greek yogurt instead.
