Gluten Free Macaroni Salad
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
4.88 out of 5 stars
(8)
Ingredients
8 servings
- 12 ounces gluten-free elbow noodles (if not gluten-free, use conventional macaroni noodles)
- ½ cup mayonnaise (or vegan mayo)
- 3 tablespoons red wine vinegar (or any vinegar of choice)
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon granulated sugar of choice
- ½ teaspoon celery seed
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 2 cucumbers (diced)
- 1 bell pepper (chopped)
- ½ vidalia or other sweet onion (diced)
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Preparation
Step 1
Cook noodles according to package directions. Rinse with cool water, drain and set aside.
Step 2
In a small bowl, combine the mayo, vinegar, mustard, salt, sugar, celery seed, pepper and garlic powder. Whisk until smooth.
Step 3
Place the noodles, cucumber, bell pepper and onion in a large mixing bowl. Mix well.
Step 4
Pour the sauce into the mixing bowl, then toss all to coat well.
Step 5
Refrigerate for at least 1 hour before serving. Keep covered and stored in the refrigerator for up to 10 days. Enjoy!
Step 6
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