Gluten free macaroni salad in the summertime is the perfect side dish to pair with hot dogs, hamburgers, or even just a cold sandwich.
I am always looking for cold side dishes that can be paired with all kinds of main dishes for a summer meal. Since majority of our work is done outside in the summer, with the garden and our working ranch, no one likes a hot meal when they come to table.
That means I need to be creative on what I place in front of everyone.
When I think of salads I don’t just think of greens, although those are delicious. I also think of pasta salads, potato salads, and this delicious gluten free macaroni salad.
You can use this exact same recipe but with regular elbow pasta if you don’t need to be gluten free.
One thing to note, if making this gluten free it is best on the first day. The noodles get kind of stiff after the first day so I would not recommend making this the night before and eating it the next day. Good news, it is easy to whip up so making it the day of is no big deal!

Tips for making this gluten-free macaroni salad.
Disclaimer: This post contains affiliate links. As an Amazon Associate I may earn a small commission on qualified purchases at no additional cost to you.
When making this salad, gluten free, it can be kind of tricky to get the noodles just right.
First, the brand of noodles makes a big difference. The two brands that I recommend to use in the macaroni salad recipe is either Jovial Foods elbow pasta or Barilla elbow pasta. You can find either of them on Amazon, in either single boxes or multiple packs.
However, I always buy my Jovial Foods pasta in bulk on Azure Standard. If you are unsure of what Azure Standard is, it is a grocery co-op that I use to buy the bulk of my groceries monthly. Check out how I grocery shop for a month at a time, to learn more about it and find a drop location near year.
When you are using either of these brands they will stay together better once they are cooked and then cooled for the salad.
Cooking your gluten free pasta.
Second, cooking pasta for the right length of time matters. I don’t typically follow directions to the T when I am cooking, but for this particular instance you will want to read the box instructions of how long to cook your pasta. You want your pasta to be cooked just to al dente.
As soon as they are done, immediately drain them and run under cold water so they stop cooking. The longer gluten free pasta cooks the mushier it gets. They will not hold their shape if it gets to this point and nobody wants mushy macaroni salads!
Gluten free noodles can be tricky but once you get the hang of it, it’s no big deal.
Lastly, when storing in the fridge to cool put a little bit of cool water in with them. This doesn’t mean soak them, but a tiny bit. It will help keep them moist, and when you go to throw your macaroni salad together the elbow pasta will be easier to pull apart and not stick together.
Always, handle them with gentleness. They tend to be a little more sensitive then regular pasta and will break easily.
Ingredients:
- 1 box elbow pasta (use Jovial Foods or Barilla GF elbow pasta if needed)
- 1/2 white onion, chopped small (feel free to use sweet onions if you like a sweeter macaroni salad)
- 2 celery stalks, chopped small
- 7 dill pickles, chopped small (use sweet pickles if desired)
- 5 hard-boiled eggs, chopped
- 1 cup sliced black olives
- 1 green bell pepper, seeded and chopped small
- 2/3 cup mayonnaise (I like to use Primal Kitchen Mayo because it is made with avocado oil)
- 1/2 cup sour cream
- 1 TBSP dijon mustard
- 3 TBSP distilled white vinegar
- 1 tsp sea salt
- 1 tsp black pepper
- 1 TBSP sugar

How to make gluten free macaroni salad:
- Cook pasta according to the package. Drain and set aside in the fridge to cool completely.
- Hard boil your eggs and place in the fridge to cool completely before peeling.
- Chop all the vegetables and add them to a large bowl with your pasta.
- Once the eggs are cool, peel and chop them to add them to the salad, along with the black olives.
- In a small mixing bowl, mix together mayonnaise, sour cream, dijon mustard, white vinegar, salt, pepper, and sugar. Mix until well combined and there are no clumps.
- Pour the dressing over the pasta and toss until everything is evenly coated.
- Serve immediately. If not serving right away freshen up with a little mayonnaise right before serving if it drys out. This needs to be done especially with gluten free. Gluten free is best served right away, on the same day.
This homemade version of gluten free macaroni salad is a delicious side dish to bring during those pool days, your next cookout, camping trips, rodeo weekends, or just for a dinner around your own table. It is the perfect combination of cold pasta and creamy dressing, with a little added crunch with the pickles and peppers.
Using either Jovial Foods or Barilla brand pasta, no one will be able to tell that it is gluten free so you can bring it to large gatherings with ease. The best part is that you can bring one dish that everyone loves. I am here for it!

Our favorite hot sandwiches to pair it with:
There are so many things that this classic macaroni salad pairs well with. Here are a few of our favorite recipes, made in the crockpot, of some hot sandwiches. Of course, hot dogs and hamburgers are always great with macaroni salad too!
Pepperonicini Chicken Sandwiches

Creamy Gluten Free Macaroni Salad
This creamy gluten free macaroni salad is the right amount of creamy with a slight crunch from the vegetables and pickles. Serve this as a side dish with hamburgers and hot dogs at your next gathering and the crowd will love it!
Ingredients
- 1 box elbow pasta (use Jovial Foods or Barilla GF elbow pasta if needed)
- 1/2 white onion, chopped small (feel free to use sweet onions if you like a sweeter macaroni salad)
- 2 celery stalks, chopped small
- 7 dill pickles, chopped small (use sweet pickles if desired)
- 5 hard-boiled eggs, chopped
- 1 cup sliced black olives
- 1 green bell pepper, seeded and chopped small
- 2/3 cup mayonnaise (I like to use Primal Kitchen Mayo because it is made with avocado oil)
- 1/2 cup sour cream
- 1 TBSP dijon mustard
- 3 TBSP distilled white vinegar
- 1 tsp sea salt
- 1 tsp black pepper
- 1 TBSP sugar
Instructions
- Cook pasta according to the package. Drain and set aside in the fridge to cool completely.
Hard boil your eggs and place in the fridge to cool completely before peeling.
Chop all the vegetables and add them to a large bowl with your pasta.
Once the eggs are cool, peel and chop them to add them to the salad, along with the black olives.
In a small mixing bowl, mix together mayonnaise, sour cream, dijon mustard, white vinegar, salt, pepper, and sugar. Mix until well combined and there are no clumps.
Pour the dressing over the pasta and toss until everything is evenly coated.
Serve immediately. If not serving right away freshen up with a little mayonnaise right before serving if it drys out. This needs to be done especially with gluten free. Gluten free is best served right away, on the same day.
Leave a Reply