A modern take on the classic to healthify your summer. Magically grain-free & gluten-free macaroni mixed with fresh summer veggies and a creamy vegan veggie based puree to kick the mayo to the side!
I am so excited to share this macaroni salad with you! After my success with my reinvention of the Italian pasta salad, I knew macaroni had to be done before season’s end. The only major problem I had was finding something to take the place of all that mayo and creaminess that is used. Macaroni salad was never my number 1 summer side dish. Sometimes I would find a perfect macaroni salad, other times they would just be too mayo-y and sweet. The pasta wouldn’t be cooked enough or it would be cooked to mush. Now with not having eaten macaroni salad in too many years to count, I was at a stand-still.
I needed it to not only be gluten-free, but soy, egg, and dairy-free as well. I wanted it to be healthy and homemade. So what to use for the creamy goodness associated with the mac salad? After some serious thinking, I walked down to my kitchen for some ideas. I didn’t want this sauce to be calorie dense, so my go-to “mayo” of tahini and some non-dairy milk was out. Then I though a veggie puree. But what veggie was unique enough, light enough, bendable enough, and colorless enough for a creamy white sauce?
Then it hit me! Sitting right there on the table, in the produce basket, next to some Japanese Sweet Potatoes (no, I didn’t use potato), was my recent food love, celeriac root! Ding, ding, ding, jackpot! This was it, this was the answer to all my food requirements. From that moment, I knew this macaroni salad was going to be a star, but my searching for the right ingredients was not over yet.
The pasta! Low and behold, I finally got my hands on a pasta I had wanted to try for awhile now. Banza! (Before I continue, no, this is NOT sponsored). The perfect macaroni for my “modern” macaroni salad. Banza is made with JUST chickpeas, that’s it! Which means this pasta is 100% grain-free! How cool and how “modern” 😉 I’d say it was the perfect fit for this reinvention of the mac salad. So I crossed my fingers and hoped it would taste and hold-up as good and it sounded.
Let me tell you right now, this pasta was a success! I was just as pleased with it as my other favorite pasta. The excitement and the glory of finding a good gluten-free pasta (which also happened to be grain-free). Creative small food companies like Banza, make my heart sing with joy. Feed us allergy-full foodies, feed us good food from the heart! My mission to not let this pasta down by putting it in a failure of a recipe was the next task at hand.
Modern Macaroni Salad
- 1 8oz Box of Banza Macaroni (or favorite gluten-free macaroni)
- 1 Medium Celeriac Root
- 2 TB Apple Cider Vinegar
- ½ Cup Unsweetened Almond Milk (or non-dairy milk)
- ¼ Cup Reserved Pasta Water
- ½ Tsp Dijon Mustard
- 1 Tsp Pickle Juice
- ½ Tsp Minced Garlic
- ¼ Tsp Black Pepper
- ¼ Tsp Paprika
- Salad Add-Ins:
- 1 Cup Chopped Celery (about 2 stalks)
- 1 Cup Shredded Carrots
- ½ Cup Diced Red Onion
- ½ Cup Sliced Sweet Pimentos
- ¼ Cup Chopped Fresh Parsley
- Boil a large pot of water, peel and cube the celeriac in to big chunks, and boil for about 30 minutes, until the root is soft.
- In the mean time, cook the pasta according to directions, drain (reserving ¼ cup of the pasta water, rinse the pasta, and set aside to cool.
- Now, take your celeriac chunks, add them to a food processor, along with the other sauce ingredients. Blend until you get a smooth puree.
- Once the sauce and pasta are done, make sure your veggies are all prepped (I did this during the boiling of the celeriac), and first add the pasta, then veggies, and finally the sauce to the bowl.
- Mix everything together until fully coated and combined.
- Refrigerate before serving (at least an hour) and enjoy! This is a great make-ahead and leftovers dish too! Trust me, it hold up!
No failures here! I’m pretty sure I made this macaroni proud. This is one macaroni salad you can feel good about scooping seconds and thirds on to your plate! Veggie packed and full of plant-based bean protein. The king bean does it again! I enjoyed this macaroni salad much more than anything (that I remember) from the store. I’m telling you folks, making allergy-free and healthy recipes CAN taste delicious and even more so than the old classics; I promise!
So tell me:
+ Macaroni salad fan? Think this modern take will convert you if not? I’m pretty sure I used to put some ketchup on macaroni salad as well. I know 😛
+ Have you tried Banza?
*Recipe linking up for the week! Allergy Free Wednesdays, #RecipeOfTheWeek,#StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays,Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, Tasty Tuesdays, Meatless Mondays, Lena’s Tasty Tuesdays!*Strength and Sunshine Twitter: @RebeccaGF666 Instagram: rebeccagf666 Pinterest: RebeccaGF666 Bloglovin’: Strength and Sunshine Google+: Rebecca Pytell