This easy gluten free macaroni salad is the classic cold pasta salad that belongs at every summer BBQ, potluck, and picnic and now everyone at the table can enjoy it. Gluten free brown rice elbow macaroni gets tossed with crisp celery, red onion, diced pimientos, and sweet pickle relish and then coated in a rich and creamy homemade mayo dressing seasoned with smoked paprika, dried dill, garlic powder, and stone ground mustard.
It is everything you love about the old fashioned macaroni salad you grew up eating, made completely gluten free and so delicious that nobody will ever know the difference.
The best part about this gluten free macaroni salad is that it is a true make ahead recipe. You mix everything together, pop it in the refrigerator for at least two hours, and it is ready to go when you need it.
The flavor gets even better as it chills and the dressing soaks into the pasta, so making it the night before a gathering is always a great idea.
It keeps in the refrigerator for three to five days which means you can make a big batch on the weekend and enjoy it as a side dish all week long. Simple, crowd pleasing, and completely gluten free from start to finish.
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.
You can find all of my salad recipes here: Gluten Free Salad Recipes
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
More Recipes You Might Enjoy
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Easy Gluten Free Macaroni Salad
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
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
- ¼ cup Sweet Pickle Relish
Dressing:
- ⅔ cup Mayonnaise
- 2 tsp Stone Ground Mustard
- 2 Tbsp White Vinegar
- ½ tsp Sea Salt
- ½ tsp Dried Dill
- ½ tsp Smoked Paprika
- ½ tsp Coarse Ground Black Pepper
- ¼ 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
If you make this Easy Gluten Free Macaroni Salad I would love to hear how it turned out! Leave a star rating and a comment below and let me know what you served it with.
Don't forget to save this recipe to your Pinterest boards so you can find it again all summer long!
Storage
Store this gluten free macaroni salad in a sealed airtight container in the refrigerator for up to 3 to 5 days. Because the dressing contains mayonnaise, do not leave the salad sitting out at room temperature for more than two hours. If the pasta absorbs too much of the dressing as it sits, stir in a tablespoon or two of mayonnaise and a small splash of white vinegar before serving to freshen it up.
Give the salad a good stir before serving as the dressing can settle to the bottom of the container as it sits. This salad is not suitable for freezing as the mayonnaise dressing will separate and the pasta texture will not hold up once thawed.
Top Tip
Cook your gluten free elbow pasta slightly longer than the package directions suggest for al dente. Gluten free pasta firms up significantly as it chills in the refrigerator and pasta that is perfectly al dente when hot will feel hard and chewy once cold. You want it just a little softer than you would normally cook it so that after two hours in the fridge it is perfectly tender and not tough.
Rinsing the pasta thoroughly in cold water immediately after draining also stops the cooking process and helps prevent the noodles from clumping together as the salad chills.
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Frequently Asked Questions
Yes and I actually recommend it! This macaroni salad needs at least two hours in the refrigerator before serving to allow the flavors to come together and the dressing to soak into the pasta. Making it the night before a BBQ or potluck gives it even more time to develop flavor and means one less thing to worry about on the day of your gathering. Just give it a good stir before serving and add a splash of mayo if the pasta has absorbed too much of the dressing overnight.
What gluten free pasta works best for macaroni salad?
Brown rice elbow macaroni is the best choice for gluten free macaroni salad because it holds its shape well when cold and has a texture that is very close to traditional elbow macaroni. Look for a brand that uses brown rice or a brown rice and corn blend for the best results. Avoid bean based pastas like chickpea or lentil pasta as they tend to get mushy and fall apart once chilled with the dressing.
This macaroni salad will keep in a sealed airtight container in the refrigerator for 3 to 5 days. Because the dressing contains mayonnaise, make sure to refrigerate the salad promptly after serving and never leave it sitting out at room temperature for more than two hours. If the dressing gets absorbed into the pasta as it sits, stir in a tablespoon or two of extra mayo and a small splash of white vinegar to refresh it before serving.
The key is to cook your gluten free pasta slightly past al dente. Gluten free pasta firms up significantly as it chills in the refrigerator so pasta that feels perfectly cooked when hot will feel hard and chewy once cold. Cook it just a little softer than you normally would and rinse it thoroughly in cold water immediately after draining to stop the cooking process and to prevent clumping.
Absolutely! This recipe is very easy to customize. Diced bell peppers, frozen thawed peas, sliced black olives, chopped dill pickles, or shredded cheddar cheese are all delicious additions. You can also add diced hard boiled eggs for extra protein and a more classic old fashioned macaroni salad feel. Just add your extra ingredients at the same time as the celery and onion and toss everything together with the dressing as usual.
The homemade mayo dressing is what gives this salad its classic flavor but you can make small adjustments to suit your taste. If you prefer a tangier dressing add a little extra white vinegar. If you like more sweetness add a teaspoon of sugar or a bit more sweet pickle relish. You can also swap the stone ground mustard for yellow mustard for a more traditional old fashioned macaroni salad flavor. Just make sure any mustard you use is certified gluten free.
