During a hot Florida summer, the last thing I want to do to turn on the stove for every meal. I make a big batch of Gluten Free Macaroni Salad with Tuna at the beginning of the week, and then I don’t have to turn on my stove for a few days! A nice cool lunch is the perfect way to fuel up while beating the heat.
Growing up this tuna macaroni salad was always a hit. The recipe was passed down to my mom from our Grandma Frogs. I remember her saying this recipe was the only way her husband would eat carrots. I’ve always loved carrots, so I can’t imagine needing to be enticed to eat carrots. But, if I did, this recipe would do it. The crunchy carrots, when combined with the cooked soft pasta, makes the perfect textural contrast!
Gluten Free Macaroni Salad
If you’ve been eating gluten free pasta, you’ve probably noticed how hard it can get when it cooks down. Often time pasta leftovers in the fridge turn rock hard again. The key to getting that perfect pasta salad texture is to over cook the pasta by three to four minutes. This way when the pasta cools down it won’t completely harden up on you. My favorite brand is the Barilla Gluten Free Pasta, but I’ve tried this method is several different kinds and it always works great!
- 2 Cups Gluten Free Elbow Pasta
- 2 Carrots, Grated
- 2 Celery Stalks, Minced
- 2 Cans Tuna
- 2 Tbsp Onion, Minced
- 2 Tbsp Mayo
- ⅔ Cup Greek Yogurt
- Cook the pasta about 3-4 minutes past when it's done
- Let cool to room temp
- Mix with remaining ingredients
- Chill 2-3 hours
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