Classic Creamy Macaroni Salad
Serves 4 to 6
Free of: gluten and all top allergens
Pasta salad may seem like a no-brainer, but gluten-free pasta can get tough after a few hours, and allergy-friendly mayo isn’t always easy to locate. Luckily, I’ve got a few recipe tricks up my sleeve to tackle both issues.
8 oz gluten-free elbow macaroni pasta (I use Tinkyada brown rice with rice bran)
½ cup + 2 tbsp soy-free vegan mayonnaise (store-bought or my Rice Milk Mayonnaise)
1 large garlic clove, minced or crushed
1 tsp sugar
1 tbsp apple cider vinegar
1 tsp Dijon mustard
2 tbsp gluten-free sweet relish
2 tbsp plain rice milk
½ cup minced celery
½ cup minced red bell pepper
2 tbsp minced yellow onion
Salt and freshly ground pepper, to taste
Curly parsley, for garnish
1. Cook pasta in salted water until tender (do not stop at al dente). Drain but don’t rinse. Spread in a single layer on a baking tray to let cool and dry.
2. Combine mayonnaise, garlic, sugar, vinegar, mustard and relish in a medium bowl. Whisk in rice milk until smooth.
3. Toss pasta in a large bowl with celery, bell pepper and onion. Sprinkle with salt and a few turns of freshly ground pepper. Add dressing, and stir gently to coat.
4. To let flavors meld, cover pasta tightly and chill in refrigerator 1 hour.
5. Adjust salt and pepper, to taste. Serve garnished with fresh parsley.
Classic Creamy Macaroni Salad © 2013 by Cybele Pascal
This recipe first appeared in the Summer 2013 issue of Allergic Living Magazine
After getting hacked a couple weeks ago, thinking my site was literally blown to smithereens, I’m a bit spooked. So here I am, tentatively climbing back on the food blogging horse, with this simple, all-purpose Allergy-Friendly Easy Chunky Marinara sauce. Please, hacker person, don’t hurt this blog post!
I wrote this recipe for those of us who want to be sure our sauce is really allergy-friendly, but also, for those looking to avoid excess sodium. Most jarred sauces are loaded with sodium. Look for Muir Glenn tomatoes, when you make this sauce, they are lower sodium, organic, and canned in BPA-free cans.
When I was younger, I thought you couldn’t make a good red sauce without simmering it for hours. I’ve realized, that just ain’t so! It’s just a different type of sauce, with a different set of skills. This fresh, lightly simmered sauce is great for all your Italian American recipe needs, from pizza, to pasta, to bakes. It’s what I use when I make my Chicken Parm Casserole with Gluten-Free Croutons, instead of jarred sauce, to cut that sodium count way down. See my recipe for Chicken Parm Casserole with Gluten-Free Croutons in the most recent issue of Easy Eats. Buon Appetito!
Easy Chunky Marinara
(Makes 4 cups)
2 Tablespoons extra virgin olive oil
4 medium cloves garlic, pressed, or minced fine (1 Tablespoon)
¼ teaspoon red pepper flakes
1 28 ounce can crushed tomatoes
1 14 ounce can diced tomatoes
½ cup chopped basil
Pinch of salt
Freshly ground pepper
Combine EVOO, garlic, and red pepper in a heavy pot over medium high heat. Cook 2 minutes, stirring often until garlic is aromatic. Add tomatoes, bring to a boil, reduce to a simmer over medium low heat, and cook 15 minutes, stirring occasionally until slightly thickened. Remove from heat, stir in basil, a pinch of salt, and a few turns of freshly ground pepper. Let cool to room temperature. Store tightly covered in fridge. Will last well for 2 weeks.
Easy Chunky Marinara © 2012 by Cybele Pascal
Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.