This allergy-friendly creamy macaroni salad recipe is so tasty that no one will be able to tell that it’s vegan, egg-free, dairy-free, soy-free, nut-free, pepper-free, and gluten-free. It’s the perfect make-ahead and take dish for everyone to enjoy at picnics or pot-lucks because it’s vegan, celiac and allergy-friendly, and has no egg or dairy to trigger food poisoning… because who would want to be responsible for that!
8 ounce box gluten-free egg-free elbow macaroni (try Andean Dream rice & quinoa pasta, or any variety)
1½ cups chopped celery (a must for crunch)
¾ cup diced leeks (or spring onions, shallots, red onion)
¾ cup diced sun-dried tomato stuffed green olives (or pimento stuffed olives)
½ of my prepared Creamy Salad Dressing Recipe (For Green Salad, Broccoli Salad, Macaroni Salad) Gluten-Free, Vegan, Egg-Free, Dairy-Free, Soy-Free, Nut-Free, Pepper-Free (Click here to see it!)
Gather, wash, and chop your ingredients while your pasta is boiling. (I like the Andean Dream quinoa pasta for this recipe, because it doesn’t get mushy when sauced. Follow the package instructions carefully for boil time to keep it al dente.) Rinse the pasta with cool water in a colander after cooking.
Prepare a ½ portion of my Creamy Salad Dressing Recipe (For Green Salad, Broccoli Salad, Macaroni Salad) for this macaroni salad. (For a larger crowd, use a whole recipe of dressing with a double recipe of the macaroni salad.)
Mix everything together well. (Use a soft silicone spoon with a folding motion to prevent pasta tearing.)
Make the broccoli and macaroni salads the day before a gathering for even greater flavor as the ingredients have had time to meld… and so you can indulge in more sleep the next morning.
Take any of my allergy-friendly salads to picnics and pot-lucks, and be assured that no one will go home sick by your hand. (Egg-based mayo + outdoors = food poisoning threat… so not fun for anyone.)
Remember to keep calm and picnic on!