The best Classic American Macaroni Salad now with a perfectly gluten-free, vegan, and top 8 allergy-free recipe! Summer isn’t complete without this traditional BBQ and grilling cookout essential pasta side dish!
I brought you the Classic American Potato Salad last week and now I’m bringing you the best remade gluten-free, vegan, and allergy-friendly recipe for Classic American Macaroni Salad! A few years ago I shared my “Modern Macaroni Salad” with you all. That’s all fine, dandy, (and delicious), but my heart needs the classics! As a little girl, my favorites foods were pasta, pasta, more pasta, watermelon, PBJ, and seltzer. Everyone in my family equated Rebecca with Noodles.
Coming from an Italian pasta-loving family, I had a strong addiction to all the noodles, mac and cheese, and pasta dishes you could make. With a diagnosis of Celiac Disease in my tweens, that pasta loving world came to a crashing halt. When summer rolled around, how would I enjoy my Italian pasta salad and that good ole’ classic macaroni salad!? Of course, during that time I had already kicked the dairy, then the egg and soy. The classic macaroni salad would have to take on a transformation…and STAT!
There were certain macaroni salads that I just adored and others…I could do without. I didn’t want anything overloaded with mayo, no mush noodles, and nothing too sweet. Obviously, no one likes a lot of mayo. Mushy noodles though…cold mushy noodles. Ick! I have this intense memory of eating this super cold mushy macaroni salad (the elbow noodles weren’t even noodles anymore) at some random summer BBQ many years ago. Left me with mushy macaroni nightmares for years. Then there’s the “macaroni sugar drencher”. I usually find this problem in pre-made macaroni salads from the grocery (I’m implicating you, Black Bear macaroni salad!)
I solved all those “possible” macaroni salad conundrums and all dietary restriction problems with this remade recipe; have no fear. First, that mayo problem? We kicked all that nasty egg stuff of course. We also kicked any soy-based vegan options. I’m all for low-cal veggie options, as seen here, but that’s not classic (hence the name). I’m also a fan of the “tahini mayo” seen here and here. But, the best allergy-free mayo I’ve found is from…drumroll…Trader Joe’s! They call it “Vegan Spread/Dressing inspired by Mayo”, but it’s mayo through and through. I don’t live near a Trader Joe’s, but sometimes my mom is able to send me a few choice essentials I love. When I heard about this mayo a few months, I begged her to snag me some.
I was so pleasantly pleased (not surprised; I knew it would be good!) Perfectly “mayoy” with just the right amount of tang and sweetness. Solved that sugar problem easily! Equipped with this killer mayo, I went full on recipe remake mode and made that Classic American Potato Salad and this Classic American Macaroni Salad. Don’t worry, if you don’t have a Trader Joe’s and can’t order from Amazon, you can use this mayo which is decent as well. The mushy noodle problem wasn’t a problem at all either with this delicious gluten-free pasta. Solved, solved, and solved!
Classic American Macaroni Salad
- Cook the macaroni for about 9-10 minutes. Drain and cool.
- In a large bowl, combine the cooled macaroni noodles, chopped veggies, and other ingredients.
- Stir and mix well to combine and fully coat everything.
- Serve chilled.
Load in the black pepper for me! That’s the other thing. I love black pepper in macaroni salad. It goes so well with the slightly sweet and tangy mayo. Glorious and 1, 2, 3, easy! This classic macaroni salad will be for everyone now! No summer pasta sadness or mushy macaroni salads on my watch!
So tell me:
+ How do you like your macaroni salad?
+ What’s your favorite eggless mayo?
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