Egg-Free Dairy-Free Gluten-Free Macaroni Salad

This gluten free, dairy free macaroni salad is also vegan. It is made with avocado, my favorite ingredient! It is easy to make and can be spiced up with a few additions. If you are an avocado lover you will love this recipe!

Makes 3-4 servings

Ingredients

• 2 cups Tinkyada spiral pasta
• 3 Tablespoons finely chopped red onion
• 1 large stalk finely chopped celery
• 2 medium or 1-1/2 large avocados
• 1-1/2 tablespoons gluten free white vinegar (I use Heinz)
• 1-2 pinches of garlic powder
• sea salt and fresh ground pepper to taste
• gluten free chipotle sauce or gluten free cooked chopped bacon to taste (optional)

Instructions

1. Boil macaroni for about 16 – 17 minutes.
2. Drain and run cold water over pasta; drain; and refrigerate if not ready to use yet.
3. Mash avocado; and immediately add vinegar to prevent browning.
4. If you are using chipotle sauce add that in and stir.
5. In a medium to large bowl add macaroni and top with avocado, celery, onion and (bacon bits, if using).
6. Add a lot of sea salt and pepper; toss until macaroni is well coated.
7. Top with additional chopped red onion or bacon bits.
8. Chill and serve.

Tips

• If you wish to use fresh garlic just chop off ends of garlic, peel, chop and smash with and salt while chopping. This will create a nice paste. I suggest using a food processor to blend into the avocado so that the garlic is dispersed throughout the mixture.
• The photo above shows this recipe made without chipotle sauce or bacon bits, but I love it with chipotle sauce!