Gluten-Free Macaroni Salad

Gluten-Free Macaroni Salad
Staff Writer
Gluten-Free Macaroni Salad

Amie Valpone

Gluten-Free Macaroni Salad

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.

4
Servings
150
Calories Per Serving
Deliver Ingredients

Notes

*Note: If you don’t follow a vegan diet, feel free to use regular mayonnaise or Greek yogurt instead.

Ingredients

  • 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
  • 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.

Nutritional Facts

Total Fat
5g
7%
Sugar
7g
8%
Carbohydrate, by difference
24g
18%
Protein
5g
11%
Vitamin A, RAE
128µg
18%
Vitamin C, total ascorbic acid
37mg
49%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
81mg
8%
Choline, total
2mg
0%
Fiber, total dietary
5g
20%
Fluoride, F
2µg
0%
Folate, total
84µg
21%
Iron, Fe
3mg
17%
Magnesium, Mg
40mg
13%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
86mg
12%
Selenium, Se
1µg
2%
Sodium, Na
83mg
6%
Water
155g
6%
Zinc, Zn
1mg
13%

Macaroni Salad Shopping Tip

Stocking up on no-cook items like cheese, nuts, olives, crackers, and dips will cut down on prep time and help ensure you have enough food for any unexpected guests.

Macaroni Salad Cooking Tip

When preparing appetizers try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.