All-American Macaroni Salad

This recipe comes straight from my cookbook and seemed appropriate to post here with big barbecue-themed holidays such as Father’s Day and the Fourth of July right around the corner!

macaroni salad


1 pound gluten-free elbow or small pasta

1 cup regular mayonnaise

1-2 tablespoons white vinegar

1/2 medium diced white or red onion (Tip: To make onions less harsh tasting soak chopped onion in ice water for 5 minutes. Drain and add to recipe. Optionally, omit the onion.)

1-2 medium celery stalks, diced

2-3 hard boiled eggs, chopped (see directions below)

1 teaspoon sea or kosher salt

1/4 teaspoon ground pepper

1 tablespoon yellow mustard

Optional Ingredients:

1 small can of chopped black olives, drained, and/or 1/2 cup shredded carrots


1. Cook pasta according to directions. Pasta should be somewhat firm, but not mushy.

2. While the pasta is cooking, prep the other ingredients and place in a large bowl.

3. Once pasta is cooked, drain and rinse with cold water. Pasta should still be a little wet/loose. Make sure not to wait too long before mixing with the other ingredients: otherwise it will be difficult to stir.

4. Add pasta to the bowl and mix gently, using care not to over-mix. Macaroni salad will be a little loose before being chilled. After it chills, it will be the correct texture.

5. Chill for at least one hour. Before serving, stir and taste for seasonings, adding more salt, mustard, or vinegar if it tastes “flat.”

Cooking Perfect Hard Boiled Eggs

1. Place room temperature eggs in a pot large enough to hold them in a single layer. Add cold water to cover eggs by one inch. Heat over high heat just to boiling. Remove from burner. Cover pan.

2. Leave eggs in hot water about 12 minutes for large eggs. (9 minutes for medium eggs; 15 minutes for extra large).

3. Drain immediately and cool completely under cold running water or in a bowl of ice water. Refrigerate.

4. Peel once eggs are completely cooled.

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