Gluten-Free Recipe of the Month

Gluten Free Mexican Macaroni Salad

Posted: June 10, 2016

Gluten Free Mexican Macaroni Salad

Ingredients:

FOR THE SALAD:

2 packages (8 oz. each) Mom's Place Gluten Free Quinoa Elbow Macaroni

1 cup frozen corn (thawed) or 2 ears fresh corn

1/2 cup sliced black olives

1 can (15 oz.) black beans, drained and rinsed

2 large tomatoes, chopped

1/4 cup diced red onions

1 bunch green onions, chopped

chives (optional for garnish)

salt/pepper to taste

FOR THE DRESSING:

1 cup salsa

1/2 cup sour cream

1/2 cup mayonnaise

1 cloved minced garlic

salt/pepper to taste

Directions:

Cook the elbow macaroni pasta per package directions. Rinse with cold water. In a large bowl, combine pasta and salad ingredients together. Don't toss yet. Whisk all dressing ingredients together until creamy and smooth. Pour over pasta ingredients and toss gently until everything is combined. Take to a BBQ, picnic or family dinner and enjoy!


 

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