My homemade deli-style gluten free macaroni salad is tangy, flavorful, and always a hit at barbecues, potlucks, and parties. The best part is that this isn’t ordinary pasta! It’s made with gluten free elbows. I share all of my tips and tricks for al dente pasta.
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You only need a few simple ingredients to make this yummy macaroni salad. This salad is egg-free, dairy-free, and sugar-free! The Dijon mustard dressing is the real show-stopper! It is the perfect combination of fresh veggies and gluten-free pasta noodles.
If you are getting ready for a picnic, you will want to make this delicious loaded baked potato salad too! This recipe can easily be made vegan by using vegan mayo!
Why this is a great gluten free macaroni salad:
- My gluten free macaroni salad is a popular side dish that is full of flavor.
- I share several easy flavor variations, allowing you to customize this salad and make it your own.
- Macaroni salad is a simple and easy recipe to prepare. I share tips and tricks so your gluten free pasta stays al dente! It can be made in advance, which makes it a great option for potlucks, barbecues, and picnics.
- Macaroni salad is a classic dish many people love. My recipe is deli-style, which is a classic style pasta salad.
The best macaroni salad I have ever made. My husband took it to work every day and left me some. So delicious!”
Cindy, blog comment
Allergen Information:
This homemade deli-style macaroni salad is gluten-free, dairy-free, nut-free, soy-free, egg-free, and oat-free.
If you love salads as much as we do, you will want to check out my delicious gluten free salad recipes!
Ingredient Notes:
- Gluten Free Macaroni – I highly recommend you use Tinkyada or Jovial brands. These brands tend to hold up better to sitting in sauce over time.
- Red Bell Pepper – You can also use green or yellow pepper.
- Carrots
- Onion – I recommend red onion.
- Parsley – Flat leaf or curly leaf
- Mayonnaise – Use dairy-free/egg-free if you are vegan.
- Dijon Mustard – You can use other flavors, but Dijon will give the best results.
- Honey – Use inexpensive honey. There is no need to use an expensive one.V
- Vinegar – Use white vinegar.
- Optional: I love adding sweet relish, but it is not required.
Tips For Success
Before I share all the delicious details of how to make my recipe, I want to take a moment to help you with gluten-free pasta.
1. Boil your pasta for 1-2 minutes less than the package instructions state. (Use 2 minutes if the pasta will sit for over two hours before eating it.)
2. Rinse your pasta in cold water immediately. Stir the pasta and continue the cold water rinse to cool the pasta. This will stop the cooking process and help prevent mushy pasta.
3. Store the pasta in an airtight container to prevent it from drying out.
For more tips, check out how Italian chefs recommend how you cook gluten free pasta to avoid it getting mushy.
Step-By-Step Photos and Directions:
Step 1: The first step is to boil your macaroni per package instructions. Don’t forget my tip above about cooking it for a minute or two less!
Step 2: When the pasta is done, drain into a colander and then do a cold water rinse to cool it off.
Step 3: Grab a cutting board and a sharp knife. Wash the vegetables and remove any stems. Chop the vegetables into bite-sized pieces and add them to a large
Step 4: Add the pasta, mayonnaise, vinegar, dijon, and seasoning to the bowl. Mix well and pour into an airtight container. Put it into the refrigerator until you are ready to eat it.
Mix-in Ideas:
If you want to add a few extra ingredients to the macaroni salad, feel free! Or eat it the way the recipe is written. Here are some fun ideas to try out:
- Green Onions
- Crumbled Bacon Pieces
- Parmesan Cheese (If you tolerate dairy)
- Chicken Breast – Add some chopped cooked chicken breast for some protein.
- Broccoli
- Cauliflower
What brand of gluten free macaroni is best for salad?
I love using the Tinkyada and Jovial brands of macaroni in this recipe. They seem more hearty and don’t get mushy as easily as other brands.
Frequently Asked Questions:
Gluten free pasta can taste very similar to traditional pasta, depending on what it is made out of. The texture is a little different. Sometimes, you can make a gluten free macaroni salad or other pasta dish and serve it, and no one will even realize the difference.
Leftover macaroni salad should be stored in the refrigerator in an airtight container. It will last 2-3 days in the fridge.
Don’t freeze the gluten free salad because the pasta and mayonnaise will not do well. If you notice that the macaroni salad has become mushy, watery, or dried out, it’s probably old and should be thrown out.
No, you shouldn’t freeze this pasta salad. It will not thaw out and is the same as freshly made macaroni salad.
Serve With:
This pasta salad is super versatile and goes with all kinds of foods. Here are some of my favorite recipes to pair it with:
- Grilled Pork Chops With An Olallieberry Thyme Sauce
- Dijon Mustard Grilled Pork Tenderloin
- Gluten Free Fried Chicken
- Gluten Free Chicken Nuggets
Reader Raves:
Literally EVERYTHING I wanted it to be! No kidding when they say it’s the best! Soooooo delicious!!”
Kati C., Pinterest comment
More Delicious Salad Recipes:
- Gluten Free Curry Chicken Salad
- Easy Tuna Salad with Swiss Chard Stems
- Kale and Apple Salad
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Deli Style Macaroni Salad
Ingredients
- 12- ounce gluten free elbow macaroni
- ½ cup celery finely diced
- ½ cup red bell pepper diced
- ½ cup carrot grated
- ½ cup red onion finely chopped
- 1 tbsp parsley chopped
Salad Dressing
- 1 cup mayonnaise
- ¼ cup white vinegar
- 2 tbsp Dijon mustard
- ½ tsp ground black pepper
- 2 tsp kosher salt
- 2 tsp honey
- ⅛ teaspoon cayenne pepper
- Optional: 3 tablespoons sweet relish
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Instructions
- Follow the directions of the packet for cooking your gluten free elbow macaroni in salted water, then drain well and allow it to cool.
- Mix together the ingredients for the macaroni salad dressing while the pasta is cooking.
- Chop the vegetables as directed and add to a large bowl with the cooled cooked macaroni.
- Add the salad dressing and mix well to combine, chill salad before serving.
Video
Notes
- Boil your pasta for 1-2 minutes less than the package instructions. (Use 2 minutes if the pasta will sit for over two hours before eating it.)
- Rinse your pasta in cold water immediately. Stir the pasta and continue the cold water rinse to cool the pasta. This will stop the cooking process and help prevent mushy pasta.
- Store the pasta in an airtight container to prevent it from drying out. It will keep fresh for up to 3 days in the refrigerator.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This recipe was updated from an old July 2020 post with more recipe details.
Just a little too vinegar for my liking . Had to add some sugar to cut the tartness . Otherwise it was good 😊
Absolutely no issues with cooking my noodles they were perfect .
I am glad you liked the recipe, Deb. I would definitely agree to decrease the vinegar amount to make it more to your taste.
I have the same problem as Linda stated below. My pasta salads always turn hard the next day. I can only use them right after making them or they will be inedible. I use mostly Tinyada and Jovial
That is so interesting that it gets hard, did you change the quantities of the ingredients at all?
The best macaroni salad I have ever made. My husband took it to work every day and left me some. So delicious!
You and your husband made my day. I am so glad you both loved it!! Thank you.
Perfect side for BBQ. Lots of flavour and the kids even ate it. I’ll be making it again.
I am so glad everyone liked it!
This tastes JUST like the macaroni salad from my favorite deli. Love it!
I am so glad you enjoyed it Allison. Thank you!
Sandi, I have the oposite problem when making gluten free salads. Instead of turning mushy my pasta turns rock hard when stored over night! I’ve tried many methods but it always happens, any suggestions from you or other viewers? Thanks, Linda
Hi Linda, that is interesting. What brand of gluten free pasta do you use? I am not sure which recipe(s) you have tried, I would be curious how wet the salad was, quantities of wet ingredients. Also, how do you store it in the refrigerator?
Follow up about hard pasta. I have used several brands, tinkyada, barilla and others. I have made pasta salad with italian dressing with extra added, maccarone salad with mayo and eggs and others. Even my daughter who loves pasta salad said hers turns hard as well. I make mac and cheese, pasta with sauce, goulash with no problem, just the cold salads give me grief. I’ve tried making it extra wet, dressing it warm, hot cold, still same results. Maybe I should stick to hot foods, Thanks for your reply and any advice you might have, Linda
i read that if your gluten free pasta is made from rice, it will be come hard no matter what you do. if you think of cold rice, it becomes the same way. maybe try a pasta made of a blend or other ingredients. hope it works out for you!
I have found Jovial and Tinkyada don’t get hard, and they are both rice based.
Hello! You post says egg-free and the recipe includes mayonnaise- which traditionally has eggs. Do you use a homemade recipe for mayo to make it egg-free? I have been making/experimenting with egg-free mayo’s and have not found one I love yet. Would love a suggestion! Thank you!
I use Veganese brand mayo. Any mayo will work but if you need egg-free, definitely use Veganese or another brand you like.