Here’s something you probably thought you’d never hear; gluten free mac salad. Macaroni salad can be a regional delight or a traumatic foreign cuisine. You can never really know what people mean, when they say, they have brought any kind of salad.
One thing that casserole salads have in common, usually, is the use of a mayoannaise with some form of acidity from vinegar, onions, and/or mustard. There are many mix-ins that can be used within macaroni salads;hard-boiled egg, cheese, celery, pepper, onions, peas, or pimentos. However, my recipe is super simple, and taste tasted by the pickiest of eaters. The good news is, you can always add the mix-ins if that is what you are looking for. I love macaroni salad for the combination of cold, crisp crunchy and creamy pasta. This is my tried and true Gluten Free Mac Salad.
Serves 6-8
- 1 Carrot, shredded
- 1 tbsp Onion, dehydrated (no substitutes)
- 1 box gluten Free pasta
- 1/4 cupVeganaise
- Salt and pepper to taste
- Dash of Cumin
Bring your water to a boil and add pasta, boil for a minute, cover pasta and turn heat off, but do not remove from heat.
In a large bowl, combine shredded carrots, dehydrated onions, veganaise, and seasonings to the bowl. Strain the pasta and add to bowl, the hot pasta and excess moisture will hydrate the onions and help achieve the understated crunchy texture. This would be the time to add any of those add ins if that is your thing. Mix it up and season to your taste.
Delicious when fresh, but great leftover as well.
If you like that, be sure to try the Gluten Free Mac and Cheese!