Ingredients

The following ingredients have 6 Servings
  • 12 ounces Gluten Free elbow macaroni
  • 1 cup mayonnaise
  • ⅓ cup apple cider vinegar
  • 1 tablespoons honey (optional)
  • 1 tablespoon dijon mustard
  • ½ teaspoon fine sea salt, more to taste
  • Ground black papper
  • 2 celery ribs, minced
  • 1 red bell pepper, seeded and minced
  • 1 cup carrots, grated (about 2 medium carrots)
  • 1/4 red onion, minced

Instruction

  • Cook pasta according to package instructions. Rinse well under cool water and drain.
  • Meanwhile in a large bowl whisk together mayo, apple cider vinegar, honey, dijon mustard and salt and black pepper.
  • To the bowl add the cooked pasta, celery, red pepper, carrots and red onion and mix well. Taste and adjust seasoning.
  • Serve immediately or refrigerate until ready to use. Pasta salad will keep up to 4 days.