Gluten Free Creamy Macaroni Salad
Growing up, we always had creamy macaroni salad in the refrigerator during the summer months because it checked all the parental boxes. Macaroni salad is easy for kids to pull out of the fridge when hungry. It’s healthy, quick to make and cool to eat on hot, humid days. As far as we are concerned, gluten free Creamy Macaroni Salad is the ultimate summer time meal.
Easily Adaptable to Fit Your Family’s Tastes
The beauty of macaroni salad is the ease of adaptability. We prefer creamy macaroni salad with a balance of sour cream and mayonnaise. However, you can tip the scales any way you choose and use light versions of each as well. Fresh veggies such as broccoli, asparagus, baby peas, green onions and chives grace our salad. Again, choose your family’s favorite vegetables and toss them in either raw or lightly steamed. We like to make our salad with finely mashed hard boiled eggs, diced cheese and bay shrimp or langostinos, which not only add rich flavor to the salad, but increase the opportunity to sneak protein and dairy into our daughter’s diet.
Make Your Own Macaroni Noodles
Do you have a hankering to make your own gluten free macaroni noodles? If you have a pasta machine, try making a batch using our recipe (click on this link.) We have a Philips Pasta Maker, which makes various shapes of pasta. We love to play in the kitchen and make all kinds of crazy salads with the noodles that we press from our maker. Just an idea we thought to throw out there. Have fun!
We love to hear from you and to receive photos of your creations. How did your gluten free Macaroni Salad turn out? Please leave a comment in the section provided below the recipe. Your rating helps others to create magic!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.– Teri & Dave
Recipe Inspiration: Spicy Southern Kitchen & Summer Potlucks; Photos by DuPree Productions; Recipe updated 5.20 for clarityPrint
It’s summer time and the heat is on! Make your life easier and whip up a batch of Gluten Free Macaroni Salad. Toss in whatever veggies, protein, nuts, fruits you have on hand to make your salad hearty and nutritious. Use the recommendations below as a guide.
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 340g (12 oz) Dried Gluten Free Macaroni
- 5L (5 qt) Cold Water
- Extra Fine Pink Himalayan Salt
- 4 Large Pasture Raised Eggs, hard boiled, peeled & finely chopped (see prep note above)
- 170g (6 oz) Sour Cream (3/4 C)
- 170g (6 oz) Mayonnaise (3/4 C)
- 1 T Lemon Juice (15 ml)
- 1 T Dill Pickle Juice (15 ml)
- 2 tsp Dijon Mustard (10 ml)
- 2 T Green Onion, finely minced (12g) or Red Onion
- 1/4 C Fresh Herbs, finely chopped (parsley, chive, thyme…)
- 1 Rib Celery, chopped (40g)
- 1/8 tsp Garlic Powder, pinch or to taste
- 1/8 tsp Cayenne Powder, pinch or to taste
- 1/8 tsp Dry Mustard, pinch or to taste
- Extra Fine Pink Himalayan or Sea Salt and Ground Black Pepper, to taste (we like to add Borsari Seasoning Salt)
- Add to this salad 2 Cups combined, or more to taste, of your favorite vegetables and proteins
- We use spring combinations such as fresh peas, asparagus and bay shrimp. We also enjoy tuna, french green beans, and green apple. Be creative with your favorites and have fun!
- 1/2 C Cheese, diced or shredded (optional)
Equipment: Digital Scale (preferred), 6-8 qt Pot, 4 qt Pot with Lid, Steamer Basket, Measuring Cup & Spoons, Cutting Board, Knife, Serving Bowl, Sturdy Spoon, Mixing Bowls, Colander
Before You Dive In – Prep: Please read
- Hard boil eggs and cool: Click on the link for our preferred method on how to steam eggs
- Chop vegetables, fruits, herbs
- Shred or prepare protein such as tofu, seafood or chicken
Step 1: Prepare pasta by boiling in salted water (to taste) until pasta is very tender. Do not cook al dente or the pasta salad will be crunchy by the time you serve it. It’s best to overcook GF macaroni a bit for salad. Drain the pasta in a colander and rinse thoroughly with cold water. Set aside to drain.
Step 2: Combine all ingredients for the dressing in a medium sized bowl. Taste and adjust seasonings. Set aside to allow seasonings to marry for about 10 minutes.
Step 3: Pour cooled and drained pasta into a very large bowl. Stir in the add-ins until well mixed.
Step 4: Add 3/4 of the dressing to the pasta with a sturdy spoon. This should be enough dressing depending on the amount of add-ins (sometimes we get carried away and need all of the dressing.) Season to taste.
Note: Use the extra dressing to moisten leftover salad or as a veggie dip. Serve macaroni salad right away or cover and refrigerate until ready. Salad will keep well in the refrigerator for up to 3 days, unless you added seafood (eat the same or next day).
Egg Free Option: Omit eggs and add 3/4 C of cottage cheese.
The nutrition information below is for the recipe as written using 2 cups of mixed peas, asparagus, carrots and broccoli. We did not add cheese, extra salt or proteins for nutritional analysis. However, we did include all of the dressing.
- Category: pasta
- Method: chill
- Cuisine: american
- Serving Size: 4 oz
- Calories: 290
- Sugar: 1g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 4.5g
- Unsaturated Fat: 13.5
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Keywords: gluten free creamy macaroni salad
For more gluten free recipes by Flour Farm, click on this link!