This light and summery simple macaroni salad is delicious, flavorful, and mayonnaise free!
Prepare the gluten free macaroni according to package directions. Once it's done cooking, drain in a colander and rinse with cold water to cool it down.
Place the cooked macaroni, all the vegetables, and the tuna in a large bowl. Toss to combine.
Combine the ingredients for the dressing in a bowl and whisk well. Pour over the macaroni salad and stir to coat. Refrigerate until ready to serve.
If you are making this ahead of time, you can keep the salad and the dressing separate until right before serving time. This will prevent the pasta from soaking up all the dressing.
Keep leftovers in the refrigerator for up to 3 days.
If the flavor lessens, you can make up some more dressing and add it to the salad. Sometimes the pasta really absorbs the dressing and it loses its flavor.
If you are not gluten free, use your regular pasta.