Mac Salad

I am 100% a sides girl. If I could have a whole meal of just side dishes I would... and I have many times. So whenever we would get Hawaiian food (before I was diagnosed with Celiac Disease), I always got extra mac salad. The meat was always good but there was something about their authentic mac salad that trumped everything else. Then I got diagnosed and was determined to find a recipe comparable to what I had before. This recipe is so good but don't get me wrong, if I could go to a Hawaiian joint and get it from them I definitely would!

We love this mac salad for BBQs, it makes an excellent side dish to go along with whatever you grill. It makes a great pasta dish to have in the fridge for the week because it pairs well with so many things.

We love to make this recipe as classic as possible but we have tried other mac salads with some additional ingredients so don't shy away from making this your own. We have tried others with peas, peppers, and celery. They were good for sure but we stick to the delicious classic recipe below. 

However you have this pasta salad, we are pretty positive you will love it!

We are dedicated to making recipes that anyone can enjoy, no matter what allergies or restrictions you have. For this recipe, it is gluten free and dairy free but we have also provided a substitute recipe that is also vegan and low FODMAP.

GF & DF RECIPE - GF, DF, V, LOW FODMAP RECIPE

GLUTEN FREE - DAIRY FREE RECIPE

Mac Salad Ingredients:

• 1 lb gluten free macaroni noodles (we like Barilla)
• 2 tbsp + splash ACV (apple cider vinegar)
• 2 carrots
• 1/4 cup onion
• 2 1/2 cup mayo
• 1/4 cup dairy free milk (we like Silk almond milk)
• 2 tsp sugar
• salt and pepper

GLUTEN FREE - DAIRY FREE - VEGAN - LOW FODMAP RECIPE

Mac Salad Ingredients:

• 1 lb gluten free macaroni noodles (we like Barilla)
• 2 tbsp + splash ACV (apple cider vinegar)
• 2 carrots
  
• 2 1/2 cup vegan mayo
• 1/4 cup dairy free milk (we like Silk almond milk)
• 2 tsp sugar
• salt and pepper

INSTRUCTIONS:

Mac Salad Instructions:

• Cook noodles according to the package.
• Once cooked, rinse under cold water, add a splash of ACV, mix, and set aside until cooled. (Gluten free noodles are best when you add the dressing to the noodles cold)
• Shred carrots and onions (if using) and add to noodles.

Dressing Instructions:

• Mix together mayo, acv, milk, sugar, and salt and pepper.
• Taste and adjust as needed.

Putting the Recipe Together:

• Once the noodles are cold, poor the dressing over the noodle and veggie mixture. 
• Mix thoroughly and for best results let it sit for 10 minutes before eating.
• If you let it sit, it may need more dressing. 
• Enjoy!

We hope you enjoy this recipe as much as we do. It is truly a delicious pasta salad and pairs so nicely with so many wonderful dishes! Comment below what you paired this dish with.