This easy recipe for gluten free macaroni salad is the best cold pasta salad for summer! It's a classic barbecue staple that uses a mayonnaise dressing and brown rice elbow macaroni noodles. This summer salad is quick and simple to make for the perfect side dish.
If you are looking for more salad recipes you might also enjoy my Gluten Free Pesto Pasta Salad, my Black Beans and Corn Salad, my Gluten Free BLT Pasta Salad or my Easy Gluten Free Bow Tie Pasta Salad.
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Ingredients
- Gluten Free Elbow Pasta
- Diced Pimientos
- Celery
- Red Onion
- Sweet Pickle Relish
- Mayonnaise
- Stone Ground Mustard
- White Vinegar
- Sea Salt
- Dried Dill
- Smoked Paprika
- Coarse Ground Black Pepper
- Garlic Powder
Instructions
Cook the pasta per the packages instructions. Rinse the pasta in cold water and then pour into a large serving bowl. Set aside.
While the pasta is cooking in a jar or small bowl whisk together the mayonnaise, mustard, vinegar, salt, dill, paprika, pepper and garlic powder.
Add the pimientos, celery, onion and relish to the serving bowl with the cooked pasta. Pour the dressing over top and stir to combine.
Refrigerate for at least 2 hours before serving.
Store in a sealed container in the refrigerator for up to 3-5 days.
Supplies
Frequently Asked Questions
You can keep your gluten free macaroni salad in a sealed container in the refrigerator for 3-5 days. Since there is mayonnaise in this salad you will want to make sure it isn't left out and gets refrigerated after serving.
You will want to cook your gluten free pasta a little longer than al dente. You don't want the pasta to fall apart, but you want it a little less firm than if you are serving it hot. This will also help to prevent the pasta from soaking up all of the dressing.
If you like this recipe you might also enjoy:
Gluten Free Green Goddess Pasta Salad
Easy Gluten Free Bow Tie Pasta Salad
Healthy Mexican Street Corn Salad
Air Fryer Grilled Vegetable Orzo Salad
Gluten Free One Pot Hamburger Helper
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Easy Gluten Free Macaroni Salad
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free macaroni salad is the best cold pasta salad for summer! It's a classic barbecue staple that uses a mayonnaise dressing and brown rice elbow macaroni noodles. This summer salad is quick and simple to make for the perfect side dish.
Ingredients
16 ounce bag Gluten Free Elbow Pasta, cooked and drained
4 ounce jar Diced Pimientos, drained
1 cup Celery, chopped
1 small Red Onion, finely diced
¼ cup Sweet Pickle Relish
Dressing:
⅔ cup Mayonnaise
2 teaspoon Stone Ground Mustard
2 tablespoon White Vinegar
½ teaspoon Sea Salt
½ teaspoon Dried Dill
½ teaspoon Smoked Paprika
½ teaspoon Coarse Ground Black Pepper
¼ teaspoon Garlic Powder
Instructions
Cook the pasta per the packages instructions. Rinse the pasta in cold water and then pour into a large serving bowl. Set aside.
While the pasta is cooking in a jar or small bowl whisk together the mayonnaise, mustard, vinegar, salt, dill, paprika, pepper and garlic powder.
Add the pimientos, celery, onion and relish to the serving bowl with the cooked pasta. Pour the dressing over top and stir to combine.
Refrigerate for at least 2 hours before serving.
Store in a sealed container in the refrigerator for up to 3-5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Salads
- Method: Stove Top
- Cuisine: Gluten Free
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