It’s really no joke, this gluten-free macaroni salad is by far my FAVORITE macaroni salad in the world. Nothing ever compares to this for me; every so often throughout the year I whip up a batch and it literally makes my mouth water. I hosted a baby shower this weekend and I made this macaroni salad for it.
Needless-to-say, it was a hit!
Again, I like easy and this recipe is easy! I can whip it up really quickly and it can easily be doubled, tripled, or quadrupled for any event.
Gluten-Free Macaroni Salad
The Players
- 1 pound gluten-free macaroni pasta, such as brown rice or quinoa (where to buy)
- 1 cup homemade mayonnaise (how to make homemade mayonnaise)
- 1 cup homemade ranch dressing (such a from Kristen’s book “Simply Salads by Season“)
- 1 small organic onion, diced small
- 1 teaspoon maple syrup (where to buy)
- 1/2 tablespoon raw apple cider vinegar (where to buy)
- 1/2 teaspoon organic dried tarragon
- 1 teaspoon organic dried sweet basil
- 1 teaspoon organic dried parsley
- salt & pepper to taste
The How-To
1. Prepare the gluten free pasta until al dente (it will have a slight “bite” to it), this way the pasta can absorb the macaroni salad dressing without getting overly mushy. Once the gluten free pasta reaches al dente during cooking, remove from the heat, drain the pasta, and rinse well with cold water. Let the pasta drain while you prepare the dressing.
2. To make the dressing: all you did is add the mayo, ranch dressing, onion, vinegar, tarragon, basil, parsley, salt, and pepper in a big bowl and mix very well until incorporated.
3. Add the drained pasta to the dressing and mix well until all the noodles are coated. Let sit in the fridge at least 2 to 3 hours before serving.
4. Enjoy! This Gluten Free Macroni Salad is sure to please.
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I know we are taught to properly prepare our grains prior to eating them. How does this work with gluten free pastas?
Rice is the only grain I’m comfortable cooking without sprouting or soaking, and that’s because it’s very easy to digest and low in the anti-nutrients commonly found in most grains.
Do you not provide the recipe for the ranch dressing? You said you thought it “made” the salad so it would be nice to be able to make it as you did.
Many thanks,
Rhonda
Hi Rhonda,
Sorry about that. The recipe is buried in the sample for that salad ebook.
It’s also online here:
http://www.mommypotamus.com/homemade-ranch-dressing/
Cheers,
Kristen
I ordered your Simply Salad Cookebook but did not realize that it was an e.book. I do not do e.books. How do I get a hard copy of it mailed to me? Annie
I live food renegade. You have taught me soon much. Thank you ever so much
My story with this salad began last month when I was looking for a dish for a party where half the guests were gluten-free and the other half were fans of “like grandma’s”. Your pasta salad was a lifesaver! I replaced maple syrup with honey (we are allergic to maple, funny, right?), and instead of apple cider vinegar I added lemon juice – it turned out fresh and flavorful.
I was especially touched by the recommendation about “al dente” – before, my pasta resembled either porridge or mortar. Now my husband jokes that I am a “pasta sommelier” because every time I shout to him: “Try it, do you feel this perfect bite?!”
P.S. The salad disappeared in 20 minutes, and a chef friend asked for the recipe, saying: “It’s like nostalgia for childhood, but without the gluten heaviness.” Special thanks for the link to the homemade ranch – my mayonnaise now smells so much like garlic that the cat sleeps in the hallway!