Gluten Free Macaroni Salad
Description
The best gluten free macaroni salad — creamy, tangy, and never mushy. This classic deli-style recipe features gluten-free elbow pasta tossed with crunchy vegetables, hard-boiled eggs, and a perfectly balanced mayo-mustard dressing. Perfect for BBQs, potlucks, and summer cookouts.
Ingredients
For the salad:
- 8 ounces gluten-free elbow macaroni, Jovial, Tinkyada, or Barilla GF recommended
- 1 large red bell pepper, finely chopped (about 1 cup)
- 2 stalks celery , finely chopped (about ¾ cup)
- 1 small red onion, finely chopped (about ½ cup)
- ½ cup gherkins, sweet baby pickles, finely chopped
- 2 large hard-boiled eggs, chopped
- 1 teaspoon olive oil, for tossing pasta
For the creamy dressing:
- 1 cup mayonnaise, full-fat, such as Hellmann's or Duke's
- 1 tablespoon yellow mustard
- 2 tablespoons white vinegar
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Cook the pasta. Bring a large pot of well-salted water to a rolling boil. Add the gluten-free elbow macaroni and cook for 1 minute LESS than the package directs for al dente. Gluten-free pasta keeps cooking from residual heat and firms up as it cools.
- Rinse and cool. Drain the pasta and rinse under cold running water for 30 seconds, tossing with your hands or a spoon to wash away surface starch. Toss with 1 teaspoon olive oil and set aside to cool completely.
- Prep the vegetables. While the pasta cooks, finely chop the red bell pepper, celery, red onion, gherkins, and hard-boiled eggs. Aim for pieces about the same size as the cooked pasta for the best texture.
- Make the dressing. In a large mixing bowl, whisk together the mayonnaise, yellow mustard, white vinegar, sugar, kosher salt, black pepper, garlic powder, and onion powder until completely smooth. The dressing should taste slightly too tangy and slightly too salty — the pasta will dilute it.
- Combine. Add the cooled pasta, chopped vegetables, gherkins, and chopped eggs to the bowl with the dressing. Gently fold everything together until evenly coated.
- Chill. Cover and refrigerate for at least 1 hour before serving. For best flavor, chill 8–12 hours.
- Serve. Before serving, give the salad a good stir and check seasoning. Add a pinch of salt or splash of vinegar if needed (cold dulls flavor). Serve chilled.
Equipment
- Large pot
- Colander
- Large Mixing Bowl
- Whisk
- Sharp chef's knife
- Cutting Board
- Measuring Cups and Spoons
- Airtight storage container
Notes
- Best gluten-free pasta brands: Jovial brown rice elbows, Tinkyada brown rice elbows, and Barilla Gluten-Free elbows all hold their shape beautifully in cold salads. Avoid lentil-only or quinoa-only pastas — they turn grainy when chilled.
- Never mushy: Cook 1 minute less than al dente, rinse aggressively with cold water, and toss with olive oil before dressing. These three steps prevent the gummy, mushy texture that ruins most gluten-free pasta salads.
- Make-ahead tip: This salad genuinely tastes better after 8–12 hours in the fridge. It's the perfect make-ahead dish for BBQs and potlucks.
- Refreshing leftovers: If the salad sits more than 24 hours, the pasta will absorb some of the dressing. Stir in 2–3 tablespoons fresh mayo and a splash of vinegar before serving.
- Storage: Store in an airtight container in the refrigerator for up to 4 days. Do not freeze — mayo-based dressings separate and the pasta texture changes.
- Dairy-free/Vegan: Use vegan mayonnaise (Sir Kensington's or Just Mayo) and omit the hard-boiled eggs. Add ½ cup cooked chickpeas for protein.
- Add protein: Stir in 1–1½ cups diced cooked chicken, ham, or tuna to make this a complete meal.
- Food safety: Don't leave macaroni salad at room temperature longer than 2 hours (1 hour if above 90°F). Keep on ice for outdoor gatherings.
Nutrition
Serving: 1ServingCalories: 333kcalCarbohydrates: 26gProtein: 5gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 58mgSodium: 647mgPotassium: 124mgFiber: 2gSugar: 3gVitamin A: 791IUVitamin C: 28mgCalcium: 21mgIron: 1mg