Egg-Free Dairy-Free Gluten-Free Macaroni Salad With Avocado
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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!
A delicious, creamy, egg-free, dairy-free macaroni salad served at room temperature or chilled a bit. An avocado-lover's dream come true.
2 cups Tinkyada spiral pasta* (For making in advance, try a pasta that contains some corn)
3 Tablespoons finely chopped red onion
1 large stalk celery, finely chopped
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
Fine sea salt and fresh ground pepper, to taste
Gluten free chipotle sauce or gluten free cooked chopped bacon to taste (optional)
Boil macaroni for about 16 - 17 minutes.
Drain and run cold water over pasta; drain; and refrigerate if not ready to use yet.
Mash avocado; and immediately add vinegar to prevent browning.
If using, add chipotle sauce stir to incorporate.
In a medium to large sized bowl, add macaroni and top with avocado, celery, onion, and bacon bits, if using.
Add a lot of sea salt and pepper; and toss until macaroni is well coated.
Top with additional chopped red onion or bacon bits.
Chill for a short time and serve.
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!