Picnic Macaroni Salad {gluten-free}

Sometimes the classics are the best and this Picnic Macaroni Salad was inspired by traditional Macaroni Salad. A few subtle additions bring more color, crunch, flavor and a whimsy to the pasta shape (if desired). Traditional elbow macaroni may be used as well. The salad may be made gluten-free or with gluten based on the pasta used.

Course Salad

Cuisine American

Prep Time 15

Cook Time 20

Total Time 1

Servings 1/2-cup servings (5 cups salad)

Calories 187kcal

Author Toni Dash

Ingredients

2 cups dry Elbow pasta (or other preferred shape)
½ cup diced Celery
1/3 cup grated Carrots (I used multi colored carrots for more color)
1/3 cup thinly sliced Scallions
1 tablespoons fresh diced Chives
2 teaspoons diced Italian Parsley

Ingredients for the Dressing:

½ cup Mayonnaise (regular, low fat, vegan, etc.)
1 tablespoon Apple Cider Vinegar
2 teaspoons granulated Sugar
¾ teaspoon ground Mustard (gluten-free)
Paprika
Salt and Pepper
Prepare macaroni to the package instructions; rinse and allow to fully cool.

Instructions

Combine the dressing ingredients (mayonnaise, vinegar, sugar and ground mustard). Stir to fully combine.
In a large mixing bowl combine the celery, carrots, scallions, chives and parsley. Stir to mix together. Add the cooled macaroni and the dressing. Stir together. Add salt and pepper to taste. Sprinkle with paprika and serve immediately or chill in refrigerator until ready to serve. Reminder: mayonnaise salads should not sit out in the heat for long periods.

Nutrition