Macaroni Salad
So the other day, I was wrapping up my work-from-home duties when Sarah came running in, asking if we could make macaroni salad again. It's one of those dishes that just hits the spot for our family, especially during warmer days when cooking over a hot stove isn't the most appealing option. What I love is how this recipe comes together with simple, real ingredients and creates a meal that's both satisfying and comforting.
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My family often asks for this macaroni salad when we're prepping for a picnic at Central Park or even just a laid-back dinner on our tiny Manhattan balcony. It’s Alex’s favorite because he can help with chopping the celery and green onions, and everyone knows he's keen on anything that involves mayonnaise! If you're searching for something that's unbelievably easy yet impressive, you'll want to try this recipe. Speaking of easy-to-love treats, why not check out this wonderful gluten-free lemon crinkle cookies recipe?
Why you’ll love this recipe
This dish is incredibly versatile, acting as the perfect side for barbecues, picnics, and even quick lunches. The blend of tangy Dijon mustard, creamy mayonnaise, and a hint of honey offers a balanced and delightful dressing that even Donald, my husband who's very particular about his salads, can't resist. Plus, with ingredients like hard boiled eggs for protein and that pinch of paprika for a subtle kick, it's a kid-approved win.
Ingredients
- 8 ounces elbow macaroni (dry)
- 3 ribs celery (1 cup, finely diced)
- 4 green onions (¼ cup, sliced thin)
- 4 hard boiled eggs (peeled and diced)
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 ½ teaspoons lemon juice
- 1 teaspoon sea salt (or to taste)
- ¼ teaspoon pepper
- ½ teaspoon paprika
- 2 teaspoons fresh dill (or 1 teaspoon freeze-dried)
Step-by-step instructions
- Cook the macaroni according to package instructions in salted water until al dente. Drain but do not rinse.
- Transfer the macaroni to a large bowl to cool, stirring occasionally.
- Once the pasta is cooled, make the dressing by whisking together the dressing ingredients in a small bowl or measuring cup.
- Add celery, green onions, and hard boiled eggs to the cooled pasta. Then add the dressing and stir to combine.
- Cover and chill for at least 3 hours, until the salad is completely chilled.
- Taste and adjust salt and pepper as desired.
- Serve garnished with dill.
Recipe tips & variations
Feel free to play around with the ingredients. Swap out the fresh dill with some chopped parsley for a different herbal note. Adding a handful of diced bell peppers introduces a crispy texture and a pop of color, which Alex absolutely loves. The key is making it your own, and not feeling tied down to exact measurements.
Storage & reheating
This salad stores beautifully in the fridge for about 3 to 4 days. Just keep it covered well to retain its freshness. When serving leftovers, give it a good stir, and perhaps a squeeze of lemon juice to refresh those flavors.
FAQs
Can macaroni salad be made ahead of time?
Absolutely, yes! It actually tastes better if you let it sit in the fridge for a few hours, allowing the flavors to meld together beautifully.
Should you rinse pasta for macaroni salad?
Nope, you don't want to rinse the pasta. The starch helps the dressing cling on much better.
How long does homemade macaroni salad last in the fridge?
It can last about 3 to 4 days when properly stored in the fridge. Just keep it in an airtight container.
What can I add to macaroni salad for extra flavor?
You can include diced pickles for a bit of tang, or some crumbled bacon for a smoky touch. Sometimes we even sneak in a spoonful of pickle juice for an extra zing!
Recipes you may like
If you're in the mood for more easy and delicious recipes, you might want to try out our creamy mango banana smoothie for a fresh morning boost or explore the refreshing delights of a pineapple green smoothie. They're both family favorites around our household!
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Macaroni Salad
- Total Time: 3 hours 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A refreshing macaroni salad recipe that combines elbow macaroni with a tangy dressing, perfect for picnics and barbecues.
Ingredients
- 8 ounces elbow macaroni (dry)
- 1 cup celery (finely diced)
- ¼ cup green onions (sliced thin)
- 4 hard boiled eggs (peeled and diced)
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 ½ teaspoons lemon juice
- 1 teaspoon sea salt (or to taste)
- ¼ teaspoon pepper
- ½ teaspoon paprika
- 2 teaspoons fresh dill (or 1 teaspoon freeze-dried)
Instructions
- Cook the macaroni according to package instructions in salted water until al dente. Drain but do not rinse.
- Transfer the macaroni to a large bowl to cool, stirring occasionally.
- Once the pasta is cooled, make the dressing by whisking together the dressing ingredients in a small bowl or measuring cup.
- Add celery, green onions, and hard boiled eggs to the cooled pasta. Then add the dressing and stir to combine.
- Cover and chill for at least 3 hours, until the salad is completely chilled.
- Taste and adjust salt and pepper as desired.
- Serve garnished with dill.
Notes
- This salad stores beautifully in the fridge for about 3 to 4 days. Just keep it covered well to retain its freshness.
- Feel free to swap out fresh dill with chopped parsley or add diced bell peppers for color and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2 grams
- Sodium: 450 milligrams
- Fat: 20 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 8 grams
- Cholesterol: 90 milligrams
