Grill out with some of your favorite sides, including this Summer Macaroni Salad, a gluten-free pasta salad with veggies, pickles, and a delicious homemade dressing.
A summer cookout is one of the best ways to spend your time during the warmer months. You get to sip on cool beverages, enjoy games in the sun, and munch on some delicious home cooking. Freshly grilled main courses and sides are what it’s all about!
While not everyone at your cookout is gluten-free, you can still make a side dish that can please everyone! Summer Macaroni Salad uses high-quality brown rice pasta to create the perfect creamy pasta salad, loaded with pickles, hard-boiled eggs, and a homemade sweet and tangy dressing. No one will suspect that this flavorful dish is gluten-free!
Gluten-Free Pasta Salads
Some types of pasta are better than others when it comes to gluten-free macaroni salad. You want something hearty that does not fall apart after sitting in the fridge or mixing. Brown rice pasta is usually great at keeping a good texture and staying together in pasta salad.
Of course, you can use your favorite gluten-free pasta if you like. In this particular recipe, we used Jovial Foods brown rice macaroni, which was the perfect combination of texture and flavor. Plus, it is an excellent source of whole grains!
Ingredients in Summer Macaroni Salad
- 1 (12-oz.) box gluten-free macaroni, cooked as per the package directions
- 3 ribs celery, diced small
- ½ small onion, diced small
- 3 hard-boiled eggs, diced
- ½ red bell pepper, diced small
- 3 sweet gherkin pickles, minced
- 1 cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons pickle juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon fresh dill, chopped
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
How to Make Summer Macaroni Salad
Boil your noodles as per the package directions. Drain and set aside.
In your largest bowl, add the pasta, celery, onion, eggs, red bell pepper, and pickles. Toss to combine.
In another smaller bowl, whisk the mayo, sour cream, pickle juice, vinegar, dill, honey, Dijon, salt, and pepper.
Pour the dressing over the salad and mix completely.
Place in the fridge and allow to sit for 2-4 hours.
Serve chilled.
Summer Macaroni Salad
Ingredients
- 1 12-oz. box gluten-free macaroni, cooked as per the package instructions
- 3 ribs celery, diced small
- 3 hard-boiled eggs, diced
- 1/2 red bell pepper, diced small
- 3 sweet gherkin pickles, minced
- 1 cup mayonnaise
- 2 tbsp sour cream
- 2 tbsp pickle juice
- 1 tbsp apple cider vinegar
- 1 tsp fresh dill, chopped
- 1 tbsp honey
- 2 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Boil your noodles as per the package directions. Drain and set aside.
- In your largest bowl, add the pasta, celery, onion, eggs, red bell pepper, and pickles. Toss to combine.
- In another smaller bowl, whisk the mayo, sour cream, pickle juice, vinegar, dill, honey, Dijon, salt, and pepper.
- Pour the dressing over the salad and mix completely.
- Place in the fridge and allow to sit for 2-4 hours.
- Serve chilled.
