Mom's Homestyle Barilla® Gluten Free Macaroni Salad recipe

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Ingredients

1 (12 ounce) box Barilla® Gluten Free Elbows
2 boneless, skinless chicken breast halves
salt and pepper to taste
2 tablespoons olive oil, divided
½ cup mayonnaise
½ cup sour cream
3 tablespoons red wine vinegar
2 tablespoons sugar
1 tablespoon celery seed
½ cup diced celery
3 large tomatoes, diced

Nutrition Info

751.3 calories
carbohydrate: 90.1 g
cholesterol: 70.4 mg
fat: 30.8 g
fiber: 2.5 g
protein: 28.5 g
saturatedFat: 6.9 g
servingSize: -
sodium: 200 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil.

  2. Meanwhile, season the chicken with salt & pepper and 1 tablespoon of olive oil.

  3. Grill the chicken about 4 minutes per side or until fully cooked - set aside to cool. Cut into bite-size pieces.

  4. Cook pasta according to package directions.

  5. In a large bowl, combine the mayonnaise, sour cream, red wine vinegar, sugar and celery seed - stir to combine. Then, season with salt and pepper to taste.

  6. Drain the pasta and toss with 1 tablespoon olive oil.

  7. Once the pasta has slightly cooled, toss with the sauce and vegetables.

  8. Top with grilled chicken & serve immediately - do not chill.

Recipe Yield

6 servings

Recipe Note

Nothing beats a good macaroni salad--except maybe one that's gluten free and with chunks of grilled chicken breast and chopped tomatoes.

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