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Gluten-Free, Vegan Macaroni Salad with Lemon and Herbs

This herbaceous, lemony twist on summer’s classic macaroni salad is an Octofree version of Alexa Weibel’s recent recipe for New York Times Cooking. It contains so many flavorful ingredients and vegetables, you could make a meal out of it all on its own, but of course it’s the perfect thing to pair with anything off of the grill or to take along to a summer cookout.

I modified Alexa’s version to make it free of the top 8 most common food allergens by using Jovial Brown Rice Elbows, subbing in vegan mayonnaise and oat milk, using dill relish instead of bread and butter, and omitting the sugar (in my opinion, it doesn’t need it, but I like a savory summer salad; if you like a hint of sweetness, you can add one teaspoon of granulated sugar to the dressing.)


Gluten-Free Vegan Macaroni Salad with Lemon and Herbs

5 from 1 vote
Print Pin Rate
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 6



  • 1 pound gluten-free macaroni, like Jovial's Brown Rice Gluten-Free Elbows
  • cup dill relish
  • 2 celery stalks, finely chopped
  • 4 green onions, cleaned and sliced think (white and green parts)
  • ¼ cup fresh dill, chopped
  • ¼ cup fresh parsley, chopped
  • ¼ cup capers, drained
  • ¾ cup soy-free, vegan mayonnaise, such as Chosen Vegan Mayo
  • ¼ cup plant-based milk, such as Oatly
  • 4 tsp Dijon mustard
  • zest of one lemon
  • 2 tbsp fresh lemon juice
  • salt and pepper, to taste


  • Prepare gluten-free macaroni according to package directions and drain.
  • While the pasta is cooking, prepare the dressing: place the relish, chopped celery, green onions, dill, parsley, capers, mayonnaise, plant-based milk, Dijon mustard, lemon zest and lemon juice in a large mixing bowl and whisk together until well combined.
  • Pour drained macaroni into the same bowl, then stir until the pasta is coated in the sauce.
  • Season with salt and pepper to taste.
  • Serve hot, or chill in the refrigerator and serve cold within three days of preparation.
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2 thoughts on “Gluten-Free, Vegan Macaroni Salad with Lemon and Herbs”

  1. Dianne Duursma

    5 stars
    I made this Lemon Macaroni Salad for dinner tonight with Buffalo Chicken Breasts and my family loved it! First time ever, no macaroni salad leftovers!

    I’m finding so many new recipes and rediscovering others, thank you LIZ!

    Love this newsletter!!

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Hey there, I'm Liz!

As a former food editor and everyday home cook, I’ve spent the past 15+ years testing, tasting and saving delicious, Octofree recipes for my family. It’s with lots of love that I share the best of the bunch with you, along with tips and tricks I’ve learned along the way.

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