Egg-Free Dairy-Free Gluten-Free Macaroni Salad With Avocado

Ingredients:

• 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)

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 using, add chipotle sauce stir to incorporate.
5. In a medium to large sized bowl, add macaroni and top with avocado, celery, onion, and bacon bits, if using.
6. Add a lot of sea salt and pepper; and toss until macaroni is well coated.
7. Top with additional chopped red onion or bacon bits.
8. Chill for a short time and serve.

Tips

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