½ package Pagodas® Quinoa Pasta or Tinkyada® Elbow Noodles
¾ cup mayonnaise
½ teaspoon apple cider vinegar
½ teaspoon mustard
1 teaspoon sugar
½ teaspoon garlic salt
⅛ teaspoon pepper
1 stalk celery, chopped (optional)
½ onion or 2 green onions, chopped
2 hard cooked eggs, diced
1 dill pickle, finely diced
- Cook elbow noodles until tender.
- Combine mayonnaise with vinegar, mustard, sugar, garlic salt and pepper in a small bowl and add to drained noodles.
- Add celery, onion, eggs, and pickles to sauce and noodles and stir well. Mix well again before serving.
Just remember to make the amount of pasta salad that you can eat in one day, because I have found that every brand of gluten-free pasta I have tried becomes stale and stiff the next day (unless it is covered by a creamy sauce).
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