If you’re making macaroni salad with gluten-free macaroni, then Tinkiyada macaroni or shells will give you the best texture. Other, corn-based, pasta products, do not work as well in macaroni salad as Tinkiyada does. If you only have corn-based gluten free pasta, then by all means use what you have. But if you have a choice, then Tinkiyada seems to have better texture when it’s cold.
Classic Macaroni Salad
- 2-cups dry macaroni or small shells, cooked according to package directions & well-drained
- 1 (8-ounce) can water chestnuts
- 1 (4-ounce) jar pimento
- 8 ounce can green peas, optional (to make it pretty)
- 8 ounce jar mayonnaise
- 1 tablespoon yellow mustard
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons dry onion flakes
- 1/4 cup pickle relish
- 1/2 teaspoon celery seed (optional)
Begin by preparing the macaroni according to the package directions. After draining it, rinse with cool water to cool it quickly. Open the water chestnuts. Drain and rinse with fresh water if possible. Chop the water chestnuts into small bits. If you’re using the peas, drain them too. You can try to drain the pimento, but you dont’ have to.
While the macaroni is boiling, prepare the dressing. In a medium-sized bowl, big enough for mixing the salad, combine all of the dressing ingredients. Mix well. Add the well-drained macaroni, water chestnuts, pimento and optionally, the peas. Mix well. Try to be gentle with the peas.
If possible, allow the salad to sit for 30-minutes before serving to blend the flavors.
To make a meal, serve with ham or SPAM and cheese sandwiches or baked ham or fried SPAM and green beans. Add canned peaches to cover all of your nutritional bases.