Easy Macaroni Salad
April 13, 2023
When you've got a serious pasta craving, but you don’t want to slave over a multitude of pans or turn up the oven and transform your kitchen into a sweltering sauna, macaroni salad is a quick and simple summer solution. It’s one of the most classic bound salads—those held together with a thick binding agent like mayo or dressing. Plus, it's the perfect companion for your next potluck or picnic.
Our version of the classic macaroni salad is everything you want in a summery side dish without all the ingredients that you don’t. Made with gluten-free pasta, cheddar cheese cubes, and diced veggies for crunch bound together with our tangy Whip Dressing & Spread, this recipe is easily customized to your tastes. Need it sugar-free? Simply omit the cane sugar. Dairy-free? Swap in cashew cheese. However you tweak it, this macaroni salad is the perfect sidekick for your summer grilling adventures.
Easy Macaroni Salad
Our classic version of the picnic and potluck staple is made with crisp veggies, cheddar cheese, and herbs mixed with chickpea pasta. No-dairy Primal Kitchen Whip Dressing & Spread adds creaminess and a tangy zing to this refreshing macaroni salad.
8 ounces uncooked chickpea, gluten-free, or veggie elbow noodles (about 3 cups)
1/2 cup red bell pepper, diced (about half a pepper)
1/2 cup orange bell pepper, diced (about half a pepper)
1/2 cup celery, diced (about 2 stalks)
1/2 cup red onion, diced
2 Tablespoons Primal Kitchen Dijon Mustard
2 Tablespoons fresh dill, finely chopped, plus more for garnish
1 Tablespoon apple cider vinegar
1 teaspoon raw cane sugar (optional)
- Salt and black pepper, to taste
- 4 ounces grass-fed cheddar cheese, cubed (about 1 cup)
Cook the pasta according to package instructions. Drain and rinse under cold water until cooled. Pat dry, then set aside in a large bowl.
- In the same large bowl, add the bell peppers, celery, and red onion. Gently stir until incorporated.
- In another small bowl, whisk together Whip, Dijon mustard, dill, apple cider vinegar, sugar, and salt and pepper.
- Pour this creamy mixture over the pasta and vegetable mixture and toss well to combine.
- Finally, add the cubed cheese to the same bowl and gently mix in.
Cover and refrigerate for at least 20 minutes or overnight to allow the flavors to meld together. Enjoy!
Store extra macaroni salad in the fridge in an airtight container for up to 3-5 days.
- Craving extra protein? Add chopped hard-boiled eggs or crunchy bacon bits at the final cubed cheese step.
- Nutrition information calculated using Cronometer.
- Serving Size
- 1 serving
- per serving
- 29.6 grams
- 28.1 grams
- 12.6 grams
- 4.1 grams
You might also like these other side dish recipes:
- Easy Coleslaw
- Creamy Cucumber Salad
- Asparagus Casserole
- Crispy Smashed Brussels Sprouts
- Creamy Shrimp Salad with Mayo
About the recipe creator:
Mackenzie Burgess, RDN is a registered dietitian and recipe developer in the Denver area. She focuses on customizable recipes with ingredients of your choice. Mackenzie is passionate about improving peoples’ cooking confidence through easy meals, kitchen hacks, and her hands-on “Coaching + Cooking” program. Connect with her on social media @cheerfulchoices or on her website at CheerfulChoices.com.