Gluten-Free Amish Macaroni Salad
Discover the perfect summertime side dish with this **Gluten-Free Amish Macaroni Salad**, a vibrant twist on a classic favorite. Made with tender gluten-free elbow macaroni, crunchy celery, sweet red bell peppers, and tangy pickle relish, every bite bursts with fresh flavor. The creamy dressing, a rich blend of mayonnaise, yellow mustard, apple cider vinegar, and a hint of sugar, ties it all together for an irresistible balance of sweet and tangy notes. Hard-boiled eggs and a sprinkle of paprika add traditional flair, while being naturally gluten-free ensures everyone at the table can enjoy. Quick to prepare in under 30 minutes, this chilled macaroni salad is perfect for barbecues, potlucks, or a refreshing lunch. Serve this crowd-pleaser and get ready for rave reviews!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 ounces Gluten-free elbow macaroni
- 4 large Hard-boiled eggs
- 2 stalks Celery
- 1 medium Red bell pepper
- 0.5 small Red onion
- 1 medium Carrot
- 0.5 cup Pickle relish
- 1 cup Mayonnaise
- 1 tablespoon Yellow mustard
- 0.25 cup White sugar
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
Instructions
Begin by boiling water in a large pot over high heat. Once boiling, add the gluten-free elbow macaroni and cook according to the package instructions until al dente, about 8-10 minutes.
While the macaroni is cooking, prepare the other ingredients. Finely chop the hard-boiled eggs. Dice the celery and red bell pepper. Mince the red onion. Grate the carrot.
Drain the cooked macaroni in a colander and rinse under cold water to stop the cooking process. Set aside to let it cool completely.
In a large mixing bowl, combine the cooled macaroni, chopped eggs, celery, red bell pepper, red onion, carrot, and pickle relish.
In a separate small bowl, whisk together the mayonnaise, yellow mustard, sugar, apple cider vinegar, salt, and black pepper until smooth and creamy.
Pour the dressing over the macaroni mixture and stir until all ingredients are well-coated. Adjust seasoning if needed.
Sprinkle the salad with paprika for garnish and additional flavor.
Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together. Serve chilled.
Nutrition Facts
Calories |
3276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.8 g | 254% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 1057 mg | 352% | |
| Sodium | 4380 mg | 190% | |
| Total Carbohydrate | 339.0 g | 123% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 96.0 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 189 mg | 15% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1027 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
