Tuna Macaroni Salad Recipe

Ingredients:

• 2 cups gluten-free elbow macaroni (e.g., brown rice or chickpea pasta)

• 2 cans (5 oz each) tuna in water, drained

• 1/2 cup dairy-free mayonnaise (like Vegenaise or Hellmann’s Vegan Mayo)

• 1 tablespoon Dijon or yellow mustard (check label for gluten)

• 2 celery stalks, diced

• 1/4 red onion, finely chopped

• 1/2 cup dill pickles or relish (optional, check for added sugar or gluten)

• 1/2 cup frozen peas (optional, thawed)

• Salt and black pepper, to taste

• Fresh parsley or dill, chopped (optional for garnish)

Instructions:

1. Cook the pasta:

   • Cook the gluten-free macaroni according to package instructions.

   • Rinse under cold water to stop cooking and cool it down.

2. Prepare the salad:

   • In a large bowl, combine tuna, celery, onion, pickles/relish, and peas (if using).

3. Mix dressing:

   • In a small bowl, whisk together the dairy-free mayo, mustard, salt, and pepper.

4. Combine:

   • Add the cooled pasta to the tuna mixture.

   • Pour the dressing over and mix well until evenly coated.

5. Chill and serve:

   • Chill in the refrigerator for at least 30 minutes to allow flavors to meld.

   • Garnish with fresh herbs if desired.