Gluten-Free Macaroni Salad (Dairy-Free)
Perfect for picnics, barbecues and potlucks, this gluten-free macaroni salad is easy to make, tastes delicious, and is always a popular side dish during the summer! Totally dairy-free too.
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Easy Macaroni Salad for the Summer!
If you’re going to a potluck, bbq or picnic this summer, you’ll want to make a batch of this gluten-free macaroni salad.
It’s quick and easy to prepare, makes a delicious side dish, and is sure to be devoured as soon as you put it on the table!
Gluten-free elbow pasta and veggies mixed in a creamy salad dressing make for the perfect side dish at your summer bbq, so be sure to keep this recipe handy because you’ll be making it over and over again!
(FUN FACT: Macaroni pasta is basically pasta that is shaped into narrow tubes. There are different types of macaroni pasta, and curved macaroni pasta is referred to as elbow macaroni or elbow noodles.)
Why This Recipe Works:
- Simple Ingredients: The main ingredients required for making this gluten-free macaroni salad recipe are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Preparing this macaroni salad is just a matter of mixing the dressing ingredients with the pasta and veggies, then chilling the salad before eating!
- Totally Gluten-Free & Dairy-Free: The best part is that this pasta salad is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for gluten-free macaroni salad recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Macaroni: Classic macaroni salad is made with elbow macaroni, so for a more traditional look, make sure you use elbow pasta. Of course, you can also use other types of macaroni pasta. I used gluten-free macaroni pasta to keep this recipe gluten-free, however, if you are not Celiac or gluten-intolerant, go ahead and use regular pasta instead.
- Veggies: A mix of colorful veggies gives a pop of color. I used a red bell pepper, but you can also use green bell pepper, orange bell pepper or yellow bell pepper instead. I used white onion, but yellow onion or red onion will work just as well. Celery also adds a nice crunch to the salad.
- Sour Cream: I used dairy-free sour cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular sour cream instead.
- Mayonnaise: If you would like to make a vegan macaroni salad, feel free to use vegan mayonnaise instead.
- Apple Cider Vinegar: Apple cider vinegar (ACV) adds a bit of tanginess to the salad. If you don’t have ACV, you may use white wine vinegar, red wine vinegar or lemon juice instead.
- Mustard: Feel free to use whichever mustard you prefer (Dijon mustard, yellow mustard, etc).
- Sugar: I use white sugar, but cane sugar or light brown sugar will also work. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute with zero glycemic index and will not raise your blood sugar).
- Dried Herbs: Feel free to use any type of dried herbs that you like (dried rosemary, dried thyme, dried parsley, etc.)
- Ground Black Pepper: A bit of ground black pepper adds a little spice. Feel free to add more or less depending on how much spice you can take.
How to Make Gluten-Free Macaroni Salad (Step by Step):
1. Cook Macaroni
Bring a large pot of salted water to a boil. Cook the dried gluten-free macaroni noodles in the boiling water until it reaches the texture you like.
Drain the pasta and rinse under cold water to prevent pasta from cooking further.
2. Dice Veggies
While the pasta is cooking, dice the red bell pepper, white onion and celery.
3. Combine Macaroni with Diced Veggies
In a large bowl, combine the cooked macaroni, chopped peppers, onions and celery in a bowl.
4. Prepare Dressing
In a small bowl, combine the dairy-free sour cream, mayonnaise, apple cider vinegar, mustard, salt, sugar, dried herbs, and ground black pepper.
Mix very well until you get a homogeneous creamy dressing.
5. Toss Dressing with Pasta and Veggies
Add salad dressing to the large bowl with the macaroni and veggies, and mix everything thoroughly, adding a little more mayonnaise or sour cream if necessary.
Taste and see if you need to add a little more salt.
6. Chill Until Ready
Place the creamy macaroni salad in an airtight container or wrap in plastic wrap and place in the refrigerator for 30 minutes.
Toss the gluten-free macaroni salad once again just before serving.
Dish by Dish Tips/Tricks:
- Use Elbow Macaroni: Traditional macaroni salad is made with elbow macaroni, so I recommend using elbow pasta. However, you can also use other types of macaroni pasta if you prefer.
- Best Eaten on the Same Day: Since gluten-free pasta tends to dry out easily, I recommend eating the macaroni salad within the same day instead of keeping it for a few days.
- Optional Garnishing: Feel free to garnish this creamy macaroni salad with chopped green onion or fresh herbs such as chives or parsley.
Serve this Gluten-Free Pasta Salad with:
- Rotisserie Chicken
- Hot Dogs
- Homemade Burgers (Gluten-Free, Dairy-Free)
- Fried Chicken (Gluten-Free, Dairy-Free)
Other Gluten-Free Salads to Make:
- Potato Salad (Gluten-Free, Dairy-Free)
- Chicken Salad (Gluten-Free, Dairy-Free)
- Easy Coleslaw (Gluten-Free, Dairy-Free)
- Cucumber Cabbage Salad (Gluten-Free, Dairy-Free)
Gluten-Free Summer Recipes You’ll Love:
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Gluten-Free Macaroni Salad (Dairy-Free)
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Perfect for picnics, barbecues and potlucks, this gluten-free macaroni salad is easy to make, tastes delicious, and is always a popular side dish during the summer! Totally dairy-free too.
Ingredients
- 1 1/2 cups dried gluten-free elbow macaroni
- 1 red bell pepper, diced (approximately 1 cup diced)
- 1 white onion, diced (approximately 1 cup diced)
- 3 celery stalks, diced (approximately 1 cup diced)
- 4 tablespoons dairy-free sour cream
- 6 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon mustard
- 1/3 teaspoon salt
- 1 tablespoon sugar
- 1/4 teaspoon dried herbs
- 1/4 teaspoon ground black pepper
Instructions
- Cook Macaroni: Bring a large pot of generously salted water to a boil. Cook the dried gluten-free macaroni in the boiling water until it reaches the texture you like. Drain the pasta and rinse under cold water to prevent pasta from cooking further.
- Dice Veggies: While the pasta is cooking, dice the red bell pepper, white onion and celery.
- Combine Macaroni with Diced Veggies: In a large bowl, combine the cooked macaroni, chopped peppers, onions and celery in a bowl.
- Prepare Dressing: In a small bowl, combine the dairy-free sour cream, mayonnaise, apple cider vinegar, mustard, salt, sugar, dried herbs, and ground black pepper.
- Toss Dressing with Pasta and Veggies: Add salad dressing to the large bowl with the macaroni and veggies, and mix everything thoroughly, adding a little more mayonnaise or sour cream if necessary. Taste and see if you need to add a little more salt.
- Chill Until Ready: Place the macaroni salad in an airtight container or wrap in plastic wrap and place in the refrigerator for 30 minutes. Stir the gluten-free macaroni salad again before serving.
Notes
Macaroni: Traditionally, macaroni salad is made with elbow macaroni, so for a more traditional look, make sure you use elbow pasta. Of course, you can also use other types of macaroni pasta. I used gluten-free macaroni pasta to keep this recipe gluten-free, however, if you are not Celiac or gluten-intolerant, go ahead and use regular elbow pasta instead.
Veggies: I used a red bell pepper, but you can also use green bell pepper, orange bell pepper or yellow bell pepper instead. I used white onion, but yellow onion or red onion will work just as well.
Sour Cream: I used dairy-free sour cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular sour cream instead.
Mayonnaise: If you would like to keep this recipe vegan, go ahead and use vegan mayonnaise instead.
Apple Cider Vinegar: Apple cider vinegar (ACV) adds a bit of tanginess to the salad. If you don’t have ACV, you may use white wine vinegar, red wine vinegar or lemon juice instead.
Mustard: Feel free to use whichever mustard you prefer (Dijon mustard, yellow mustard, etc).
Sugar: I use white sugar, but cane sugar or light brown sugar will also work. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute with zero glycemic index and will not raise your blood sugar).
Dried Herbs: Feel free to use any type of dried herbs that you like (dried rosemary, dried thyme, dried parsley, etc.)
Ground Black Pepper: A bit of ground black pepper adds a little spice. Feel free to add more or less depending on how much spice you can take.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
This freshly chilled macaroni salad can be pretty filling and satisfying – another alternative way to enjoy macaroni instead of the usual hot macaroni soup 🙂
Agreed!