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Gluten-Free Macaroni Salad


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.


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


  • 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


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.