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
- 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.
- 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.
Thanks to you posting this up; I can now enjoy pasta without having an allergy issue associated with it:)
jonwatersauthor.com
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 🙂