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If you’re in a pinch for a potluck or picnic dish, macaroni salad is a quick and easy solution. Typically made with cooked elbow noodles, fresh veggies, and mayo, this must-have BBQ side dish takes just minutes to put together using a few fridge staples—plus it's endlessly customizable! Sub in red onions for white if preferred, or add a squeeze of spicy mustard for a more vinegary flavor.   

Our tasty twist on this spring and summer staple utilizes chickpea pasta to make it gluten-free, with diced eggs substituting for the chunks of cheddar you find in some traditional macaroni salads. We used our creamy avocado oil mayo to hold everything together and give the pasta extra flavor.

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