This is the best macaroni salad you’ll make all summer. Tender macaroni is tossed with crunchy celery, bright green onions and diced hard‑boiled eggs, then coated in a bold, herby homemade dressing that brings this classic side to life. It’s perfect for barbecues, potlucks and weeknight dinners.
I’m always most excited about the sides at a summer cookout, and this macaroni salad is one I make again and again. It’s simple to assemble, stores well in the fridge, and the flavor improves as it chills. Make it the day before your event so the flavors have time to meld.
Macaroni Salad: Ingredients & Substitutions
- Macaroni: Elbow macaroni is traditional, but any small pasta shape (shells, small rotini) will work.
- Celery: Finely diced for crunch. If you dislike celery, diced green bell pepper is a tasty alternative.
- Green onions: Thinly sliced for a mild onion flavor. Regular onions (red, white, yellow) may be used sparingly if preferred.
- Hard boiled eggs: Adds richness and texture—dice and fold into the salad after cooling.
- Mayonnaise: Use your preferred mayo or a light/vegan variety to suit dietary needs.
- Mustard: Dijon gives a nice tang; any mustard will work but will affect sweetness and flavor (e.g., honey mustard).
- Acid: Lemon juice brightens the dressing; apple cider or white vinegar are good substitutes.
- Seasonings: Paprika, fresh or dried dill, salt and pepper round out the dressing. Smoked paprika adds a subtle smoky note.
How to Make Macaroni Salad
Follow these simple steps for a creamy, well‑seasoned macaroni salad. Plan ahead to allow time for chilling—this salad is best after a few hours in the refrigerator.
- Cook the pasta. Prepare the macaroni according to package directions in generously salted water until al dente. Drain well but do not rinse; the pasta will absorb the dressing better without rinsing.
- Cool the pasta. Transfer the drained macaroni to a large bowl (a bowl with a lid is handy). Stir occasionally as it cools to keep it from clumping.
- Make the dressing. Whisk together the mayonnaise, Dijon mustard, honey (or other sweetener), lemon juice, salt, pepper, paprika and dill in a small bowl or measuring cup until smooth.
- Combine. When the pasta has cooled to room temperature, add the diced celery, sliced green onions and chopped hard‑boiled eggs. Pour the dressing over the mixture and stir gently to coat.
- Chill. Cover the bowl and refrigerate for at least 3 hours so the flavors meld and the salad is thoroughly chilled.
- Finish and serve. Taste and adjust salt and pepper before serving. Garnish with extra fresh dill if desired.
Serve
Transfer the chilled macaroni salad to a serving bowl and keep it cold until ready to eat. It pairs beautifully with grilled and picnic foods such as lemon chicken kebabs, grilled chicken, hamburgers, grilled flank steak, potato salad, broccoli salad, summer fruit salad, or creamy coleslaw.
Store
Keep leftovers in an airtight container in the refrigerator for 3–5 days. This salad does not freeze well because the texture of the mayonnaise and eggs changes after thawing.
More Summer Pasta Salad Ideas
If you enjoy this macaroni salad, try other warm‑weather pasta salads such as classic pasta salad with homemade dressing, Caprese pasta salad, Greek pasta salad, or lemon pasta salad. These keep well for gatherings and offer refreshing variety.
Macaroni Salad Recipe FAQs
Should you rinse macaroni when making macaroni salad?
No. Do not rinse the pasta. Leaving the surface starch helps the dressing cling to the noodles. Cook the pasta to al dente, drain, then allow it to cool while stirring occasionally.
What if the pasta absorbs too much dressing?
If the salad turns out a bit dry, toss the pasta with a little olive oil or add a bit more dressing to reach the desired creaminess.
Can I double this recipe?
Yes. The recipe scales easily—simply double the ingredients and use a larger bowl to mix and chill.
Recipe Summary
- Servings: about 12
- Prep time: 10 minutes
- Cook time: 20 minutes
- Chill time: at least 3 hours
- Calories: approximately 227 per 1/2 cup serving
Ingredients
- 8 ounces elbow macaroni (dry)
- 3 ribs celery, finely diced (about 1 cup)
- 4 green onions, thinly sliced (about 1/4 cup)
- 4 hard boiled eggs, peeled and diced
Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 1/2 teaspoons lemon juice
- 1 teaspoon sea salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 teaspoons fresh dill (or 1 teaspoon dried)
Instructions
- Cook pasta in salted water until al dente. Drain and do not rinse.
- Transfer pasta to a large bowl to cool, stirring occasionally.
- Whisk dressing ingredients together until smooth.
- Add celery, green onions and eggs to cooled pasta. Stir in dressing to combine.
- Cover and chill at least 3 hours. Taste and adjust seasoning before serving. Garnish with dill.
If you try this recipe, please leave a comment and rating to let others know how it turned out. Enjoy your macaroni salad at the next BBQ or family gathering!