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Classic Creamy Macaroni Salad

Classic Creamy Macaroni Salad [1]By Cybele Pascal

Serves 4 to 6
Free of: gluten and top allergens

Pasta salad may seem like a no-brainer for a summer picnic, but gluten-free pasta can get tough after a few hours, and allergy-friendly mayo isn’t always easy to locate. Luckily, I’ve got a few recipe tricks up my sleeve to tackle both issues.



  1. Cook pasta in salted water until tender (do not stop at al dente). Drain but don’t rinse. Spread in a single layer on a baking tray to let cool and dry.
  2. Combine mayonnaise, garlic, sugar, vinegar, mustard (if using) and relish in a medium bowl. Whisk in the rice milk until smooth.
  3. Toss pasta in a large bowl with celery, bell pepper and onion. Sprinkle with salt and a few turns of freshly ground pepper. Add dressing, and stir gently to coat.
  4. To let flavors meld, cover pasta tightly and chill in refrigerator at least 1 hour.
  5. Adjust salt and pepper to taste. Serve immediately, garnished with parsley. Salad will last up to 24 hours.

See Cybele’s recipe for Rice Milk Mayonnaise here [2].

Contributor Cybele Pascal is the author of three cookbooks, including the new Allergy-Free and Easy Cooking and The Allergen-Free Baker’s Handbook. Visit her at cybelepascal.com [3].
For many more great recipes, subscribe [4] to Allergic Living magazine.

Photo by Chris Gonzaga.