Macaroni Salad

This recipe is my vegan and gluten-free version of the classic macaroni salad; tastes so good that no one will even notice the modification. There are many brands of gluten-free pasta out there but my favorite for this recipe is the Tinkyada brand elbow macaroni; the texture is perfect for this recipe.


  • 1 box or bag of brown rice/gluten-free elbow macaroni (Tinkyada or Jovial brands); cooked and drained.
  • 2 celery stalks diced
  • 1 large carrot shredded
  • 1/3 cup dill pickle relish
  • ½ cup of chopped fresh dill
  • 1/3 cup chopped fresh Italian parsley
  • ½ cup of organic corn (fresh if you can, if not frozen organic is fine)
  • juice of 1 lemon
  • ½ tsp of pink Himalayan salt
  • freshly ground pepper
  • ¾ cup of vegan mayo (favorite brand is Follow Your Heart)
  • 2 Tbsp. Dijon mustard


  1. Cook the pasta according to the package, drain and transfer to a large bowl
  2. In a small bowl, mix the lemon, mayonnaise and mustard together.
  3. Add the celery, shredded carrot, pickle relish, chopped dill, chopped parsley, corn, salt and better to the pasta.
  4. Mix the mayo mixture into the pasta until well blended.
  5. Adjust herbs, seasonings, mayo, and relish accordingly.

I like to let this sit for an hour or more before serving. If you refrigerate it – let it sit on the counter to room temperature.


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