This is a lovely salad for the warmer summer months, and the red and green also lend it to a Christmas theme! By using gluten free pasta and gluten free mayonnaise, it is easy to make this gluten free.
1 packet gluten free pasta (340-360g) – cooked;
3 spring onions, chopped finely;
3 stalks of celery, chopped finely,
1 red capsicum, chopped finely;
3 hardboiled eggs, shelled & chopped roughtly.
1 cup creamy gluten free mayonnaise (buy a good quality one – you will taste the difference);
2 tablespoons seeded mustard from a jar;
2 tablespoons fruit chutney;
1 tablespoon white sugar;
2 & 1/2 teaspoons white vinegar;
1/2 tsp vegetable salt.
Combine the salad ingredients in a very large bowl. Combine the dressing ingredients in a separate jug and mix well. Combine the two and mix well. Put in the fridge for at least an hour as the warm pasta and eggs will make the dressing a little runny, and you need it to chill and thicken a little before serving.