I first tried deli macaroni salad when I was a toddler, and I've loved it ever since! It's a little sweet, a little tangy and full of crunchy diced veggies. Macaroni salad always makes me think of summer — it's a perfect side dish to go with sandwiches, veggie burgers or other cookout fare.
I first published a macaroni salad recipe back in 2009 (Gluten-Free Macaroni Salad), and now I'm bringing it back with a few flavor tweaks. This time I used elbow-macaroni that's made with Jerusalem artichoke, but you can make this dish gluten-free by substituting gluten-free pasta such as rice, quinoa or corn. I also changed up the veggies and the dressing a little...totally delicious!
Classic Macaroni Salad
8 oz. elbow macaroni (I used De Boles)
1/2 cup vegan mayonnaise
2 tablespoons white wine vinegar
1 teaspoon vegan sugar
1/2 teaspoon celery seed
a pinch of cayenne
salt and pepper, to taste
1/3 cup each of diced red bell pepper, diced red onion, diced celery and chopped pickles (I used bread 'n' butter pickles)
Cook pasta according to package directions. While pasta is cooking, make the dressing by whisking together the mayo, vinegar, sugar, celery seed, cayenne, salt and pepper in a small bowl. After pasta is done, drain thoroughly and transfer to an appropriately-sized serving bowl. Add the dressing and the veggies to the pasta and mix until evenly combined. Cover and refrigerate for at least a couple hours before serving.
1 day ago