Macaroni Salad ~ Gluten-Free and Vegetarian options
This is an easy recipe for a flavorful macaroni salad with allergy-friendly and vegetarian options.
Ingredients
- 3 cups Elbow macaroni ~ gluten-free if needed
- 7 large Boiled eggs ~ chopped
- 1/2 cup Chopped green onions
- 1/2 cup Sweet pickles ~ chopped
- 1/4 cup Sliced black olives – optional
- 1/3 cup Cooked bacon, crumbled ~ omit for non-vegetarians
- 2 cups Miracle Whip or any store brand dressing ~ Vegenaise is an option for vegetarians.
- 2 tsp Mustard
- 1 tsp Celery seed
- 1 tsp Salt
- 1/4 tsp Pepper
- 4 tsp Sweet pickle juice ~ right from the jar of pickles
Instructions
- Cook elbow macaroni for about 11 minutes, or follow package directions.
- Drain and rinse pasta with cold water. Set aside.
- In a small bowl mix Miracle Whip, mustard, celery seed, salt, pepper, and pickle juice. Set aside.
- In a large bowl add completely cooled macaroni, eggs, green onions, sweet pickles, and optional olives.
- Stir in the dressing and mix well. Add optional bacon - reserving a little to sprinkle over top.
- Cover and chill until ready to serve.
- Remember if you take this along to a picnic, it must stay cold in a cooler and don't leave it at room temperature for more than 2 hours