Gluten-free Summer Macaroni Salad

Macaroni Salad is a simple, summer supper.  My kids love it and is a perfect dinner for a hot night.

I don’t eat a lot of pasta.  But when I do, I eat it in a balanced way.  This recipe has lots of veggies and protein to balance out the pasta.  I like to use brown rice elbows for this recipe.  You can use almost any summer veg in this recipe.  It is so flexible. Enjoy!

Summer Gluten-free Macaroni Salad

8 oz. gluten-free elbow or spiral pasta

2 cans tuna fish in water, drained and flaked

1 can white northern beans, rinsed and drained

1/3 cup peas (I typically use frozen)

1/4 cup corn kernels

1 cup tomato, diced

½ cup red bell pepper, diced

½ cup green pepper, diced

1 cup cucumber, diced

1/2 cup broccoli florets, chopped

½ cup celery, diced

1/3 cup green onion, sliced

1/3 cup carrots, chopped

1/2 cup kale, thinly shredded

1/2 cup cabbage, thinly shredded

1/3 cup baby spinach, thinly shredded

Dressing:

1/3 cup olive oil mayo

1/4 cup plain organic Greek yogurt

2-3 tablespoons vinaigrette salad dressing.  (In a pinch I use Brianna’s brand)

1/2  tsp. Dijon mustard

1 tablespoon dill pickle juice (I know this sounds weird but I think it adds a nice kick to the salad – I use the Trader Joe’s dill pickles)

1 tsp. seasoned sea salt  or Old Bay Seasoning Mix

1/4 cup fresh herbs chopped (I use a combination of parsley, chives, basil and lemon thyme)

Prepare pasta according to package.  Rinse and cool.  Combine pasta, drained tuna, beans and veggies in a large bowl.  Combine dressing ingredients  and pour over salad.  Mix well to combine and chill salad before serving.