Gluten-Free Macaroni Salad

Staff Writer
Gluten-Free Macaroni Salad
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.

Ready in
30 m
4
Servings
528
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

  • 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.

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.

Nutritional Facts

Total Fat
20g
31%
Sugar
10g
N/A
Saturated Fat
3g
13%
Protein
16g
32%
Carbs
73g
24%
Vitamin A
121µg
13%
Vitamin B6
0.6mg
30.6%
Vitamin C
69mg
100%
Vitamin E
2mg
9%
Vitamin K
49µg
62%
Calcium
71mg
7%
Fiber
9g
36%
Folate (food)
100µg
N/A
Folate equivalent (total)
100µg
25%
Iron
4mg
24%
Magnesium
142mg
35%
Monounsaturated
7g
N/A
Niacin (B3)
5mg
23%
Phosphorus
347mg
50%
Polyunsaturated
7g
N/A
Potassium
1330mg
38%
Riboflavin (B2)
0.2mg
11.7%
Sodium
585mg
24%
Thiamin (B1)
0.5mg
30.9%
Zinc
3mg
18%

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