We decided to have a fun Fall cook out this week at our house. We cooked hot dogs and sausages over the fire pit and ate dinner around the fire. I don’t typically make a lot of salads with a mayo base because my children won’t often eat it. But I had a hankering for a macaroni salad and set out to search for recipe that had a different kind of twist to the classic recipe. I stumbled across She Wears Many Hats BLT Macaroni salad recipe and had everything to make this already at home. Score! Her version is not dairy/gluten free but easily adaptable.
I halved her recipe because I thought my children wouldn’t eat this. My oldest daughter says, I want to try some of that yummy looking salad. She loved it and had two huge helpings!!
Here’s my adapted version to serve 4-6:
8 ounces gluten free macaroni noodles, cooked
1/3 cup mayonnaise (plus 3-4 Tablespoons)
1.5 T rice vinegar
½ tsp garlic powder
½ tsp salt
¾ tsp pepper
4 pieces of bacon, crumbled
½ cup chopped tomato, I used cherry tomatoes quartered
½ cup chopped baby spinach
3-4 Tablespoons coconut milk
Cook macaroni, drain and set aside.
Mix together the remaining ingredients, except the 3 Tablespoons of mayo and coconut milk, while the macaroni is cooking. Toss with the macaroni. I added a tablespoon of coconut milk and mayo at first then put in the refrigerator until we were ready to eat. When I pulled the salad out of the refrigerator, it needed another tablespoon of each before serving. So add a little extra mayo and coconut milk until you get the consistency you like.