Hawaiian Macaroni Salad (Gluten-Free, Vegan)
Authentic Hawaiian Macaroni Salad! You're going to love this super easy recipe that's gluten-free, vegan, and allergy-free! This simple and creamy macaroni salad is slightly sweet and tangy. It's an essential addition to homemade Hawaiian lunch plates and a perfect side dish for cookouts, BBQs, and luaus!
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 minutes
- Yield: 6-8 Servings 1x
- Category: Side
- Method: Stove Top
- Cuisine: Hawaiian
Ingredients
Scale
- 12 oz Gluten-Free Elbow Macaroni Noodles
- 1/2 Cup Grated Sweet Onion
- 1/2 Cup Grated Carrot
- 1/2 Cup Diced Celery
Vegan Mayo Dressing:
- 1 Cup Vegan Mayo (homemade or store-bought)
- 1/4 Cup Plain Unsweetened Non-Dairy Milk
- 1 TB Apple Cider Vinegar
- 1 TB Light Brown Sugar Sweetenerย (or preferred light brown sugar)
- Salt & Black Pepper (to taste)
Instructions
- Boil your gluten-free pasta according to package directions, adding 3-5 minutes extra to al dente cooking time.
- While the pasta is cooking, grate the onion and carrot, and dice the celery.
- Mix together the sweet mayo dressing ingredients and adjust seasonings to taste.
- Drain the pasta and while it's still hot, add it to a large serving bowl. Add the prepped veggies and dressing to the hot pasta and mix everything together to fully coat and combine.
- Chill the macaroni salad for at least 1-2 hours, ideally overnight, before serving.
Notes
- You can use plain white vinegar if you don't have cider vinegar.
- You can add fresh chopped scallions before serving the salad if desired.
- Store leftover macaroni salad in a covered container in the fridge for 5-6 days.
Nutrition
- Serving Size: 1 Serving
Find it online: https://strengthandsunshine.com/hawaiian-macaroni-salad/
