Gluten-Free & Vegan Macaroni Pasta Salad?!?

Macaroni salad…. ahh the fat laden, gluten-contaminated creamy concoction we always find at bbqs on holidays such as Labor Day.

How about you take your own version that will fool the rest of those fools?

Ingredients:

4 cups uncooked elbow macaroni pasta
1 cup (Earth Balance soy-free olive oil) mayo
2 1/2 tablespoons yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 red onion, diced
4 scallions, chopped
2 stalks celery, diced
1 red bell pepper, seeded and diced
1/4 cup grated carrot (about 2 carrots)
the juice of 1 – 1/2 lemon to taste

Directions

  1. Bring a large pot of water to a boil. Add the gluten-free macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
  2. In a large bowl, mix together the mayonnaise, mustard, salt and pepper. Stir in the onions, celery, pepper, carrot, lemon juice and macaroni. Refrigerate a few hours before serving, but preferably overnight.
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2 thoughts on “Gluten-Free & Vegan Macaroni Pasta Salad?!?

    • Of course! I’m always happy to share tips so we don’t feel deprived. This recipe is super easy to cut in half also in case you aren’t planning on feeding an army 🙂

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