Gluten Free Vegan Mac Salad



This is a new Gluten-free and vegan spin on a classic summertime dish.  Everyone has their own version of this all-american favorite. While this may not be the most healthy creation out there in terms of fat content, it’s sure to be a favorite at your next picnic or family gathering for the occasional treat.  This is also a great way to introduce others to the world of veganism because the slight changes to make it vegan will be unnoticeable and preferred.


  • 2 cups Hampton Creek vegan mayonnaise
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp sugar
  • Pinch of salt
  • Pinch of pepper
  • 1 Tbsp turmeric
  • 1 Tbsp mustard, whole grain is my personal favorite, but any will work.
  • 1 green bell pepper
  • 1 orange bell pepper
  • 1 red onion
  • 1 head of celery
  • 2 whole carrots
  • 1 box of gluten free pasta. Elbows or shells are my favorite but feel free to use any kind that you like.

    Cooking steps


  1. Put a pot of salted water to boil on the stove
  2. Once that has come to a boil, put in the pasta and cook until slightly soft.  Don’t cook it 100% of the way, you want the pasta to have some chew to it, so don’t turn into complete mush!
  3. Once it’s cooked, strain the water out and put the pasta in a container in the fridge to cool.  Don’t rinse the pasta or the dressing will have a hard time sticking.


  1. In a small bowl mix together the mayonnaise, mustard, apple cider vinegar, salt, pepper, sugar, and turmeric.
  2. Store in the fridge for 15 minutes so the flavors can blend together.

Final steps

  1. Cut the peppers, carrots, celery, and onion into small cubes.
  2. Pull your cooled pasta and dressing out of the fridge.
  3. In a larger bowl combine your dressing, pasta, and veggies and mix them together thoroughly.
  4. Taste your creation! if it’s bland, add a pinch more salt and pepper.  If it’s too dry, add more mayonnaise or dressing.
  5. Let sit in the fridge for a half an hour to let the flavors meld together.
  6. Enjoy!

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