So many new gluten-free dieters fail at making macaroni salad in advance. However, if you use the proper macaroni, it is easy to do. Check out the recipe and the chart of which gluten free pasta came out shining in a make-ahead macaroni salad test. My recipe testers love the flavor and textures in this recipe, too!
Make-Ahead Macaroni Salad Pasta Test
One of my cookbook recipe testers, Monika Bradley, tested several brands of gluten free macaroni for this recipe. She and her mother both have celiac disease.
Per Monika, the different varieties of pasta were cooked following the directions on each box, on the soft side. Then the pasta was cooled to room temperature before combining with the macaroni salad dressing. Then they were all refrigerated for 24 hours before sampling.
Monika added, “Strangely, the two pasta brands that scored the highest and lowest both listed exactly the same ingredients on the box.”
|Brand||Ingredients||Score (10 = excellent)||Notes|
|Mueller's GF Elbows||Corn Flour, Rice Flour||10||Stayed soft, best texture|
|Tinkyada GF Penne||Brown Rice, Rice Bran||7||Al Dente but ok, good texture|
|Ancient Harvest GF Quinoa Penne||Corn Flour, Quinoa Flour||6||Firmer but still ok, a bit gritty|
|Ronzoni GF Penne||White Rice Flour, Brown Rice Flour, Corn Flour, Quinoa Flour||3||Too hard when cold|
|Barilla GF Penne||Corn Flour, Rice Flour||1||Way too hard, tossed it out!|
Note: This is another recipe from my upcoming cookbook, Carla’s Best 125 Gluten-Free Recipes.
Update July 21, 2020:
PLEASE NOTE THAT MANY OF THE BELOW BRANDS MAKE GLUTEN AND GLUTEN FREE PASTA. READ PACKAGES AND INGREDIENT LISTS CAREFULLY.
Mueller’s GF Elbow: Corn flour, rice flour, mono and diglycerides
Tinkyada Elbow: Stone-ground brown rice, rice bran, water
Ancient Harvest Elbows: Organic corn flour, organic quinoa flour
Ronzoni Elbow: white rice, brown rice, corn, quinoa
Barilla Elbow: Corn flour, rice flour, mono and diglycerides