Barbeque season has just begun, so it’s time to enjoy some of those summer “comfort” foods like potato salad and macaroni salad. Of course, for the gluten-free, plant-based people in the world, this can seem to pose a problem. But, thanks to a plethora of gluten-free pastas and vegan mayos on the market, the problem is fairly easily solved.
When we were first married, John wouldn’t even eat macaroni salad (it had little bits of raw veggies in it!). I can remember when we began changing our diet that he began eating macaroni salad with tuna and green peas in it. We thought this was a really healthy move! Over the years I’ve made a healthy version of potato salad and pasta salad, but I had basically forgotten about macaroni salad. Over the weekend I got inspired to give it a try.
It was a big hit with the family! Be sure to adapt your recipe to your family’s likes and traditions. For instance, ours has green peas in it. Maybe your traditional recipe had diced pickles. Make it your own, and enjoy!
1 lb. gluten-free macaroni
1 bag (10-16 oz.) frozen green peas
3 celery ribs, finely diced
1-2 carrots, grated
1/8 – 1/4 cup sweet/red onion, finely diced
3/4-1 cup vegan mayonnaise or my almond mayonnaise*
opt: 1/4 tsp. sea salt
opt: 1-2 tsp. Dijon mustard
opt: 1-3 Tbsp. olive oil
opt: 2-4 Tbsp. Italian dressing
Cook macaroni according to package instructions. Rinse and drain then refrigerate (mixed with a little olive oil) in a large glass bowl until ready to make salad. Cook frozen peas according to directions and refrigerate prior to use as well.
Add peas and the rest of the ingredients to the bowl of macaroni. Stir gently until well mixed. Serve soon after preparing. (Because of the nature of gluten-free pasta, this pasta salad doesn’t retain the best texture when served the next day)
* you don’t need to be shy with the mayo when you make your own!
Check out more kid-friendly gluten-free recipes!
If you’d like to get a collection of easy vegan gluten-free recipes right away, check out this ebook.
If you’re looking for simple, affordable whole food recipes (that also happen to be gluten free!) then you’ve come to the right place. I’ve been creating tasty wholesome plant-based recipes that avoid common allergens for over 16 years. All my books and recipes are gluten-free, dairy-free, egg-free, soy-free and yeast-free. Only the good stuff here!