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Picnic Macaroni Salad gluten-free (gluten-free pasta salad)

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
Keyword gluten-free macaroni salad, macaroni salad recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 10 1/2-cup servings (5 cups salad)
Calories 187kcal
Author Toni Dash


  • 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.


  • 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.


Calories: 187kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 80mg | Potassium: 98mg | Fiber: 1g | Sugar: 2g | Vitamin A: 790IU | Vitamin C: 1.2mg | Calcium: 12mg | Iron: 0.4mg