Mom's Homestyle Barilla® Gluten Free Macaroni Salad Recipe

Ingredients

This recipe was created for its original yield. Quantities adjust automatically, but cooking times and steps remain consistent. Note: not all recipes scale perfectly.

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

Original recipe yields 6 servings.

Directions

1. Fill a large pot with water and bring it to a rolling boil for the pasta.
2. While the water heats, season the chicken breasts with salt, pepper, and 1 tablespoon of olive oil.
3. Grill the chicken for approximately 4 minutes per side, or until fully cooked. Set aside to cool slightly, then cut into bite-sized pieces.
4. Cook the pasta according to the package instructions. Once done, drain and toss it with 1 tablespoon of olive oil to prevent sticking.
5. In a large mixing bowl, whisk together mayonnaise, sour cream, red wine vinegar, sugar, and celery seed until smooth.
6. Season the sauce with salt and pepper to taste.
7. Allow the pasta to cool slightly, then fold it gently into the prepared sauce along with the diced celery and tomatoes.
8. Top the pasta salad with the grilled chicken pieces and serve immediately. Do not refrigerate before serving.

Nutrition Facts (per serving)

• Calories: 751
• Total Fat: 31g (39%)
• Saturated Fat: 7g (35%)
• Cholesterol: 70mg (23%)
• Sodium: 200mg (9%)
• Total Carbohydrate: 90g (33%)
• Dietary Fiber: 3g (9%)
• Total Sugars: 7g
• Protein: 29g (57%)
• Vitamin C: 12mg (14%)
• Calcium: 65mg (5%)
• Iron: 2mg (8%)
• Potassium: 425mg (9%)

Percent Daily Values are based on a 2,000 calorie diet. Values may vary depending on individual calorie needs. Nutrient information is based on available data. Consult a doctor or dietitian if you have dietary restrictions.