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.)
- Large stock pot
- Large mixing bowl
- 1 pound gluten-free macaroni, like Jovial's Brown Rice Gluten-Free Elbows
- ⅔ 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.