Gluten Free Macaroni Salad
This delicious summer staple is easy to make and completely gluten free and dairy free.
Ingredients
- 1 box Banza elbow pasta
- ½ cup Red Onion diced
- ½ cup Red Bell Pepper diced
- ½ cup Frozen Peas and Carrots defrosted
- ½ cup Celery
Sauce
- ¼ cup Tahini I use Artisana Naturals
- 2 tablespoon Red Wine Vinegar
- 1 tablespoon Dairy-free Sour Cream I like Forager
- 1 teaspoon Maple Syrup
- ½ teaspoon Garlic Powder
- ½ teaspoon Dill
- 1 pinch Red Pepper Flakes
- Salt and pepper to taste
Instructions
- Make the pasta according to the package. Once it is finished, drain and rinse with cold water.
- Add red onion, red bell pepper, peas, carrots, and celery to a large mixing bowl
- Combine tahini, sour cream, red wine vinegar, maple syrup, garlic powder, dill, red pepper flakes, salt and pepper into a small bowl. Whisk until combined.
- Add macaroni to the large mixing bowl along with the sauce. Mix the macaroni salad until everything is evenly coated.
- Serve right away or chill in the fridge before enjoying.
Nutrition
Calories: 130kcalCarbohydrates: 11gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 290mgPotassium: 202mgFiber: 2gSugar: 2gVitamin A: 1828IUVitamin C: 13mgCalcium: 46mgIron: 1mg
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