gluten-free macaroni salad
Versatile gluten-free macaroni salad can be the main course or a side dish and is always a crowd-pleaser at picnics, pot-lucks and family get-togethers.
12 ounces Gluten-free elbow or spiral pasta cooked according to package directions. (Don't overcook!)
1 stick celery
1/2 medium zucchini
1 small onion
1/2 medium - large green pepper
1/2 medium cucumber
2 organic or free-range eggs - hard boiled (15 min.)
2 (5 oz. each) cans Tunafish
Optional: 1/2 cup raisins (Step 3 only) or green apple pieces (Step 2 or 3)
1-2 Tbs. curry powder (my favorite) or barbecue spice or chili powder or a combination
1 Tbs. Italian Seasoning (Combination of Herbs)
1 Tbs. Basil
Roasted Red Pepper Olive Oil (or Garlic & Chile infused olive oil)
1 tsp. Raw Agave syrup
1 cup +/- organic mayonnaise made with Olive Oil (or my favorite Hellman's - I know - it's not organic and contains some sugar and vinegar so Candida-sufferers beware!)*
For more moisture add some lemon juice (Avoid vinegar unless you use Raw Cider Vinegar.)
Don't be afraid to experiment with your choice of seasonings and vegetables. Radishes would add spice and color. Yellow summer squash is good and pretty. Red peppers are delicious. You can also use a whole vegetable where I've used half, but you may have to add more mayo, or olive oil or lemon juice. Be innovative - Create!
Rinse and drain pasta in a colander.
Place macaroni in a large attractive bowl.
Cut vegetables into bite-size pieces or chunks and toss with the macaroni.
Drain tuna fish (the colander works well).Then blend into the pasta.
Cut one hard-boiled egg into small pieces and toss with macaroni mixture along with seasonings, agave and oil.
Finally gently blend in mayonnaise trying not to break the macaroni pieces (but it will still taste good if they do break.)
Garnish with the second egg and a slice tomato. Sprinkle with paprika or chili powder.
Best chilled before serving, but it's still good at room temperature!
Place a small bed of lettuce on each plate. You can dish the macaroni salad onto the lettuce yourself and or allow the diners to do so. With the lettuce plus the vegetables in the macaroni salad, you won't need a separate green salad.