Gluten-Free Macaroni Salad

Gluten-Free Macaroni Salad
3 from 8 ratings
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 medium-sized red potatoes
  • 2 cup 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 tablespoon 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.