This Easy Macaroni Salad comes together quickly with just a few simple ingredients. A classic salad perfect to serve during the Spring and Summer months. Great for quick TASTY lunches or dinner. Gluten Free, Dairy Free, Easy.
So when it comes to a good macaroni or pasta salad, I love how versatile you can be with ingredients!
But what I really love about this macaroni salad recipe is the peas and carrots...
A simple combination that you can never go wrong with!
And since these two ingredients are staples in our household... Then I try to incorporate them in as many recipes as possible.
HOW TO MAKE MACARONI SALAD
Start by bringing a large pot of salted water to a boil to cook the elbow noodles.
While you're cooking the noodles start prepping the other ingredients for the salad...
INGREDIENTS FOR THIS SALAD
- Gluten Free Elbow Noodles
- Frozen Peas
- Garlic cloves
- garlic powder
- salt & pepper
To keep it really simple, you can also mince the onion and garlic in the food processor along with the carrots...
Just make sure to finely mince the garlic and onion for optimal flavor.
Place your cooked, rinsed elbow noodles in a large mixing bowl along with the carrots, peas, minced garlic and onion.
Add the mayo, garlic powder and salt and pepper to taste and combine well!
Cover and refrigerate the salad until ready to serve.
ADDITIONAL ADD INS OR SUBSTITUTIONS
For the most part I like to keep it simple with this macaroni salad recipe.
So the only thing I have added to this salad in the past was red or green bell peppers.
And if you have a bag of the frozen peas and carrots mixture you could substitute that in place of fresh carrots..
But there again it's a matter of texture and I've tried it both ways and prefer fresh shredded carrots.
CAN I MAKE THIS AHEAD
Yes! This salad is actually better made ahead and will keep in a covered container in the fridge for up to 5 days.
OTHER SALAD RECIPES...
Until next time- xoxo
Easy Macaroni Salad (Gluten Free, Dairy Free)
- 8 ounces gluten free elbows
- 2 large carrots
- 1 cup frozen green peas
- 2 cloves garlic
- ¼ large onion
- 1 cup mayonnaise
- ¼ tsp. garlic powder
- salt & pepper to taste
- Cook pasta according to package directions, rinse and set aside.
- Meanwhile peel carrots, onion and garlic.
- Shred carrots using food processor or box grater.
- Finely mince onion and garlic.
- Place cooked elbows in mixing bowl along with shredded carrots, rinsed frozen green peas, minced onion, garlic, mayo, garlic powder.
- Combine well.
- Add salt and pepper to taste.