Thursday, July 21, 2011

Macaroni Salad. Gluten-free and Vegan

For the recent Fourth of July holiday, a friend prepared a large batch of macaroni salad. It was then that I remembered just how much I loooove the childhood treat.

Of course, the logistics of this salad mean that this was the first time I had enjoyed any in years. And I seriously enjoyed it. I ate 3 or so bowls (or maybe more, but I'm not telling!).

This prompted me to make my own recipe to always have on hand, and to avoid such a long wait in the future.

It's also the perfect thing to take when you're car-camping or going on a picnic lunch. It can be out of the refrigerator for a few hours at a time, and it goes perfectly with sandwiches or grilled vegetables.

Macaroni Salad - Vegan and Gluten-Free
Serves 4

1 box gluten-free pasta (I love love love to use Ancient Harvest's quinoa-corn elbows)
1 T. chopped chives
1 c. corn kernels
1/2 c. mayonnaise (I used Vegenaise)
1 T. stone-ground mustard
1 t. agave nectar
1 t. apple cider vinegar
1 T. olive oil
1/2 t. sea salt
1/2 t. freshly ground black pepper
1/2 t. smoked paprika [optional]*

  1. Cook the pasta according to the instructions on the box. If you're using Ancient Harvest pasta, I have found that it needs to be boiled about 20 minutes to actually cook all the way through. Of course, if you like al dente pasta, cook it for much less time, but it may not taste as good when you eat it later. Drain the pasta and pour into a large mixing or serving bowl.
  2. Add the chives and corn to the pasta and mix. In a separate bowl, whisk together the mayonnaise, mustard, agave, vinegar, oil, and spices. Pour over the pasta and mix together well. Keep in a covered container in the refrigerator for at least 1 hour prior to serving, to allow the flavors to combine. 
*warning: using smoked paprika will make the dish a little pink - don't include any if you want a white(r) sauce

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