Description
A creamy, tangy, and refreshing gluten-free twist on the classic macaroni salad. Featuring a perfect crunch of celery and peppers, it’s the ultimate inclusive side dish for any gathering.
Ingredients
Scale
- 16 oz Gluten Free Elbow Macaroni
- 1 cup Mayonnaise
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Dijon Mustard
- 1 tbsp Sugar
- 1/2 cup Celery, finely diced
- 1/4 cup Red Onion, finely diced
- 1/2 cup Red Bell Pepper, finely diced
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Boil a large pot of salted water and cook gluten-free macaroni for 1 minute less than package directions.
- Drain the pasta and immediately rinse under cold water to stop the cooking process.
- In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth.
- Add the finely diced celery, red onion, and red bell pepper to a large mixing bowl.
- Add the cooled pasta to the vegetables and pour the dressing over the top.
- Gently fold the mixture with a spatula until everything is evenly coated.
- Cover and refrigerate for at least 2 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop/Mixing
- Cuisine: American