Barilla Gluten Free Pasta! Gluten-Free Hawaiian-Style Potato Mac Salad

When I recently heard Barilla was making a gluten free pasta, I couldn't wait to find it! When I did, I was so happy to see the price was much less than the gluten free pasta I was buying and then after trying it, I was even more pleased at the taste! This tastes so much like the real deal folks! I've shared about it on my blog and Instagram before. Now they've sent me these pastas to try out and share with you!

Barilla Gluten Free pasta is made of a combination of non-GMO corn and rice and was made to live up to the quality standards that pasta lovers have come to expect from Barilla. It is Certified Gluten Free, Produced in a Dedicated Gluten Free Facility, No GMO Ingredients, Real Pasta Taste and Texture and a Delicious Blend of Corn and Rice

Be sure to follow along with Barilla on Facebook and Instagram and for a store near you check the sections at the bottom of their site.

I decided to finally make this mac and potato salad I've had marked from pinterest. It's my two favorite salads for a picnic AND it's gluten free! I haven't had macaroni salad in years because I have found GF pastas crumble the next day when cold. I didn't want that for my salad. So I gave the Barilla Gluten Free Elbows a try. They did not disappoint! This salad came out wonderful, the noodles held up nicely. I also liked that this dressing isn't as gloopy with mayo as other recipes can be, it was just right.

Gluten-Free Hawaiian-Style Potato Mac Salad
slightly adapted from Lexie's Kitchen

Boil in a large pot of salted water just until tender:
4 medium Russet Potatoes cut in half lengthwise

Remove potatoes with slotted spoon, transfer to plate and refrigerate until cool. Add to the potato water (see notes) and cook according to package recommendations (15-17 minutes):
1 cup uncooked Gluten Free Barilla Elbow Pasta

Strain pasta, run under cold water and transfer to large bowl. Add to bowl:
1 medium carrot, finely shredded
2 stalks celery, finely chopped
1 small onion, finely chopped
1/2 cup frozen peas

Remove potatoes from refrigerator, cut into 1/2 inch cubes and add to the pasta and veggie mixture. Drizzle/sprinkle with and toss:
2 tablespoons olive oil
1/2 teaspoon sea salt

In a small bowl, combine:
1/2 cup  mayonnaise (if vegan, could use Veganaise)
1-1/2 teaspoons Seasoned Rice Vinegar
1/2-1/4 teaspoon salt
1/2-1/4 teaspoon ground black pepper
2 teaspoons honey (if vegan, use other sweetener)

Refrigerate potato/pasta mixture and dressing and gently toss together right before serving.

NOTES:
*Re-using the potato water to cook the pasta saves a bit of energy. No need to reheat another pot of water.
*If not vegan, you could also add in a can of drained tuna to this recipe.

I also used the Barilla Gluten Free Rotini pasta for this adapted Rotini Pasta with Sausage, Artichokes & Roasted Bell Peppers recipe.  I added in chopped fresh toms as well. Served with salad. It was a delicious cheesy pasta dish with great flavors, even my middle child went for seconds!

*Disclosure* I wrote this review and or giveaway for "Mommy? I'm Hungry!" about Barilla Gluten Free. The product(s) in this review were provided to me free of cost for the purpose of conducting my review. All opinions expressed in this review are my own. Product info and stock images if any are provided by PR or Co.