This flavorful macaroni salad will be a huge hit at any party. The main flavors in this dish come from a great mixture of spices, the rainbow array of veggies give it an extra crunch, and the gluten free pasta (made from rice and corn) makes this pasta salad enjoyable for people with Celiac or gluten intolerance.
Start cooking the pasta while you wash and dice the veggies. Combine the dressing ingredients with the chopped veggies and spices, and once the pasta is done, drain it – do not rinse, and add to the dressing.
The dressing gets it’s kick from the smoked paprika, white pepper and ground mustard and the familiar herby flavors from the dill, parsley and chives. The kala namak is optional, but it gives it a nice surprising hint of egg.
Let the pasta salad cool, then place it in the fridge for 2-4 hours. When using gluten free pasta, the noodles tend to absorb the sauce more than traditional pasta, so if you make this salad further ahead of time, you may want to add more dressing before serving, to keep it really creamy.
Pasta & Veggies
- 2 cups gluten free elbow macaroni
- 2 stalks celery, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 red onion, diced
- 1/3 cup dill relish
- 1 1/4 cup vegan mayo
- 2 tablespoons yellow mustard
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp kala namak
- 1/4 tsp white pepper
- 1/4 tsp ground mustard
- 1/4 tsp dill weed
- 1/4 tsp parsley flakes
- 1/2 tsp dried chives
- 3/4 tsp smoked paprika
- Cook the pasta, drain, do not rinse
- Combine mayo, mustard and relish, then add the spices
- Add the cooked pasta to the dressing
- Let cool, then place in the fridge for 2-4 hours
- Top with fresh dill when serving