Thursday, July 4, 2013

Gluten Free Everything-But-The-Kitchen-Sink Macaroni Salad

Looking for a last minute dish to pass for a family picnic? Something big enough to feed a whole crowd?

This was my mom's go-to recipe for family gatherings in the summertime. It's a salad that you really can eat for a meal. It has become a family favorite, and it will be for your family, too!

Here's the recipe:
2 boxes Annie's Rice Pasta & Cheddar, pasta only (save the cheese powder to make cheese popcorn)
1 pound Colby-Jack cheese, cut into cubes
1 pound green grapes, cut in half
1 pound red grapes, cut in half
2-3 red apples, skin on and diced
2-3 Granny Smith apples, skin on and diced
2 small cans tuna, drained
1 15-oz. can peas, drained
Mayonnaise or salad dressing to taste

Make the pasta according to package directions, without all the parts about adding the cheese. Drain, and cool. Put in a REALLY large bowl. I use the lid of a cake-taking container. Yeah, that big. Add all ingredients except mayo/salad dressing. Stir GENTLY to combine. REALLY GENTLY! Regular pasta breaks pretty easily, and gluten free pasta is even more fragile. Add mayo/salad dressing to taste. I use an entire 12-oz. jar of mayo. Use more or less to suit your taste. Also, taste it, and add salt if you need to. I don't, and I'm a salt junkie.

This year, I made this for Hubby for Father's Day.  This was one of his favorites that my mom made. Since her passing, I think I've only made it twice. Then that whole gluten-free thing happened. And that was the end of that. Til this summer. Hubby was thrilled.

Make a big batch for your crew, and enjoy!

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