Description
This easy gluten free macaroni salad is the classic cold pasta salad BBQ staple made completely gluten free! Gluten free brown rice elbow macaroni gets tossed with celery, red onion, diced pimientos, and sweet pickle relish and coated in a creamy homemade mayo dressing seasoned with smoked paprika, dried dill, and stone ground mustard. Make ahead friendly and perfect for summer BBQs, potlucks, and picnics!
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
- 1/4 cup Sweet Pickle Relish
Dressing:
- 2/3 cup Mayonnaise
- 2 tsp Stone Ground Mustard
- 2 Tbsp White Vinegar
- 1/2 tsp Sea Salt
- 1/2 tsp Dried Dill
- 1/2 tsp Smoked Paprika
- 1/2 tsp Coarse Ground Black Pepper
- 1/4 tsp 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: American