Gluten Free Macaroni Salad (Edit recipe)

Gluten free Macaroni Salad is a classic and delicious side dish that is perfect for picnics, barbecues, or as a refreshing accompaniment to any summer meal. It's an easy and versatile dish that combines cooked macaroni pasta with a variety of vegetables, dressing, and seasonings. My version is not only gluten-free, but dairy-free and uses no mayo, yet it is still creamy and delicious!

10 minutes

8 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	184
Fat:	9 g
Carbohydrates:	17 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	53 mg
Fiber:	4 g
Sugars:	4 g
Calculated per serving.

by Real Food with Altitude

View original recipe

Serves: 4

Ingredients

1 Chickpea Pasta, I like Banza Macaroni noodles
.5 cup Red Onion, diced
.5 cup Red Bell Pepper, diced
.5 cup Frozen Peas and Carrots, defrosted
.5 cup Celery

Sauce

.25 cup Tahini
2 Tbsp Red Wine Vinegar
1 Tbsp Forager Project Dairy-Free Sour Cream Alternative
1 tsp Pure Maple Syrup
.5 tsp Garlic Powder
.5 tsp dried Dill
1 pinch Red Pepper Flakes
Salt and Pepper, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the pasta according to the package. Once it is finished, drain and rinse with cold water.
Add red onion, red bell pepper, peas, carrots, and celery to a large mixing bowl
Combine tahini, sour cream, red wine vinegar, maple syrup, garlic powder, dill, red pepper flakes, salt and pepper into a small bowl. Whisk until combined.
Add macaroni to the large mixing bowl along with the sauce. Mix the macaroni salad until everything is evenly coated.
Serve right away or chill in the fridge before enjoying.