Classic Creamy Macaroni Salad

Photo: Chris Gonzaga

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.

Makes: 4 to 6 servings
Free of: gluten and all top allergens

 

Ingredients

  • 8 oz (230 g) gluten-free elbow macaroni pasta (I use Tinkyada brown rice with rice bran)
  • 1 ⁄2 cup + 2 tbsp (150 mL) soy-free vegan mayonnaise (store-bought or my Rice Milk Mayonnaise)
  • 1 large garlic clove, minced or crushed
  • 1 tsp sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard [optional, if allergic to]
  • 2 tbsp gluten-free sweet relish
  • 2 tbsp plain rice milk
  • 1 ⁄2 cup (120 mL) minced celery
  • 1 ⁄2 cup (120 mL) minced red bell pepper
  • 2 tbsp minced yellow onion
  • salt and freshly ground pepper
  • curly parsley, for garnish

Instructions

  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.

is the author of three cookbooks, including the new Allergy-Free and Easy Cooking and The Allergen-Free Baker’s Handbook. Visit her at http://www.cybelepascal.com .