It’s wonderful to still be able to enjoy macaroni salad even while following a gluten-free diet. We just made this salad for our 4th of July celebration along with some hamburgers.
The addition of green olives in this recipe truly enhances the taste of this salad.
Serves 4 – 6
Bring a pot of water to boil in a stockpot. Add:
1 bag (16 ounces) gluten-free elbow pasta
While the macaroni is cooking, place the following salad ingredients into a large bowl:
3 stalks celery, each sliced lengthwise and then sliced thinly horizontally
1 medium onion, chopped
½ cup green olives, sliced in half
½ cup mayonnaise (see page 362)
2 tablespoons milk or non-dairy milk substitute
2 tablespoons lemon juice
1 tablespoon sugar
When elbows have finished cooking, place in a colander and rinse thoroughly under cold water. Mist with extra light olive oil to prevent sticking and let drain completely, then add to salad ingredients. Mix well and refrigerate for at least an hour or more. Serve cold.