Macaroni Salad makes a terrific summertime lunch and is made for taking to gatherings. Simple to prepare and as diverse as you want it to be, this is a great classic pasta salad.
With a pasta salad dressing made with a combination of mayonnaise and yoghurt, it’s still beautifully creamy with all the flavour and less guilt! For a healthier option, try this Macaroni pasta salad with a mayo-free Creamy Lemon Dressing or Ranch Dressing!
Macaroni Salad in a bite
- What is Macaroni Salad made of? Cooked macaroni, shredded carrot, green onions, red peppers/capsicum and celery tossed in a dressing made with mayonnaise, vinegar, mustard, sugar and garlic powder.
- How long can you keep macaroni salad? Up to 5 days in the fridge.
- Do you serve macaroni salad hot or cold? It’s best served at room temperature or ever so slightly chilled. But not cold, straight out of the fridge.
- Calories in macaroni salad – 319 kj as a side dish
- Can you freeze macaroni salad? Yes, because it’s mostly pasta. Thaw naturally (do not microwave thaw) and toss well before serving.
Macaroni Pasta Salad
It’s difficult to imagine a summer with Macaroni Salad. Like Coleslaw, it’s a summertime staple. The pasta salad you keep in your fridge for a quick side for meals and to put in your lunchbox.
While it’s tempting to take the easy route and pick up a tub from the deli, too often they are overly mayo-heavy, too sweet, too sour, or dripping with watery dressing.
So skip store bought and make your own – it’s so simple and tastes so much better!
Lighter, flavour packed Dressing for Pasta Salad
I like to have a lot of dressing because it makes pasta salads moist and juicy. But using just mayo is too oily. So I always lighten up mayo dressings with either sour cream or yoghurt, then add a nice amount of seasoning so no one would even notice that it’s got less fat in it!
Here’s what goes in my creamy pasta salad dressing:
Equal parts mayonnaise and sour cream OR yogurt
Cider vinegar – essential touch of tang!
Dijon Mustard – flavour and thickening
Seasonings – Sugar, garlic powder, salt and pepper
Regular readers know how much I love my sauces and that extends to salad dressings. No pasta salad recipe of mine will ever be lacking in Dressing!
And that’s why this Macaroni Salad stays nice and moist – because there’s plenty of dressing!
Wondering if Macaroni Salad is good or bad for you?
While you get some nutrition from the vegetables the reality is that Macaroni salad is heavy on carbs from the pasta and fat in the dressing. For a healthier option, try this with a mayo-free Creamy Lemon Dressing or Ranch Dressing!
Macaroni Salad Add-in options
I’ve kept this recipe classic. So as much as I was tempted, I resisted all my favourite add-in possibilities including:
bacon
egg
pickles
roasted red peppers
chicken (try my Chicken Pasta Salad recipe)
olives
Make a great summer meal for your family and friends by serving this pasta salad on the side of BBQ Pulled Pork, BBQ Beef Brisket, some BBQ Pork Ribs or Sticky Country-style Chicken! – Nagi x
MORE SUMMER SALADS to take to gatherings
Pearl Couscous Salad <– personal fave!
Wild Rice Salad <– reader fave!
Browse all Pasta Salads and Rice Salad
Macaroni Pasta Salad
Watch how to make it
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Macaroni Salad
Ingredients
- 250 g / 1/2 lb macaroni elbow pasta
- 1 1/2 tbsp salt (to cook pasta)
- 1 cup celery , finely sliced (1 stalk)
- 3/4 cup red capsicum / bell peppers , finely diced (1 small)
- 3/4 cup green onions , finely sliced (1 large stem)
- 1 medium carrot , grated (using standard box grater)
Dressing:
- 1/2 cup mayonnaise (Hellmann's, Best Foods, S&W or other whole egg mayonnaise)
- 1/2 cup yoghurt or sour cream , full or low fat
- 1 tbsp cider vinegar
- 2 tsp Dijon mustard
- 2 tsp sugar
- 3/4 tsp garlic powder
- 1 1/4 tsp salt
- 1/2 tsp pepper
Instructions
- Bring large pot of water to the boil – 4 to 5 litres / quarts. Add salt then add pasta. Cook per packet directions.
- Drain pasta then cool.
- Meanwhile, mix Dressing ingredients in a bowl.
- Place pasta in a bowl. Add remaining Macaroni Salad ingredients. Pour over Dressing.
- Toss. Adjust salt / sugar / sour (vinegar) / mayo to taste.
- Set aside for at least 20 minutes. Then serve at room temperature (not cold). It’s great the next day too!
Recipe Notes:
Nutrition Information:
Life of Dozer
When I leave Dozer indoors when I’m out all day and it’s been raining (damn that dog door!!!!).
Time to share your mee goreng recipe – looks perfect for a quick meal!
It’s SO GOOD! I linked to the recipes on videos, I haven’t done a recipe post on my website yet 🙂 N xx
This is very similar to how my mom makes our family’s macaroni salad, just the dressing is ever so slightly different (no mustard) and we don’t use celery. But red pepper and carrot for sure! Who knew we’ve been making the Aussie macaroni salad all this time?! And congrats on your cooking segment, so awesome!
Love hearing that Sharon!! I’ve noticed that in America, there are many versions with egg, bacon and pickles which we typically don’t have in our classic 🙂 N xx
Well done Nagi!! You are a STAR!!
This recipe will happen soonest. The weather is really hot and it’s not even Christmas yet.
Dozer looks like he’s been having a GOOD time while you’re not around. He’s telling you to not leave him alone again.
Thanks Mary!!! Glad to hear it’s warm over there, it’s cooled back down over here. I’m in NZ in March next year doing a walk!! Hollyford Track. I can’t wait! N xx
Lucky you! Never done the walk myself but it will be lovely. It’s always the same -one travels and does all manner of things but saves all the home country things for later when they never happen anyway. Have a good time.
Poor Dozer, off to the minder again?? He must wonder where you disappear to??
Definitely Poor Dozer! he LOVES going to the golden retriever boarder. I fear the day I go to pick him up and he refuses to come with me!!! 😂
Wow, Nagi! Congratulations!! Nagi on TV!! wooohooo!!! You look beautiful, by the way. 🙂 I don’t know how you managed to pull off another great recipe after a day like that! LOL You deserve the acccolades! I’m sure I speak for many people here (maybe ALL people here!) when I say that I’m so happy for you and thrilled that the media is recognizing your talents, your bubbly personality, and your fantastic recipes. You could make a pot of water interesting! I can’t make macaroni salad this time of year in the Seattle area, but I will definitely try your recipe in BBQ weather. Thank you so much for all your innovative and delicious recipes. You’re a STAR, I tell ya! Hope you post the appearance soon! Three cheers for Nagi!! xoxo
Hi Kin!! I must confess I chose a VERY simple recipe to write up after I got home, knowing that I’d be a bit tired!!! Thank you for your lovely message! N xx ❤️
Wow what great news CONGRATULATIONS from Gillian in Toronto Canada and oops not forgetting LUCA TOO.. That DOZER just like Luca sneaking out ..
About salting the pasta water I once read that pasta water had to be heavily.salted so it tasted like Salted Seawater. Love macaroni salad yours.is great👍
Thank you Gillian!!! You’re right, really, any pasta should be cooked in sea-water-salty water!! N xx
Congratulations on your Morning Show appearance. So excited for you. What an honour (hee, I’ve always wanted to spell it that way). You absolutely deserve it. Your recipes and attention to detail are incredible.
Amen to THAT! 😀
Thank you Jeanne! It really was so exciting!!❤️
Great basic recipe that can take a lot of substitutions. Loved the use of
the ridged elbows (chifferi rigati). Not only do they hold the dressing better than plain
but the companies that make them tend to make a better product.
Is your TV debut available on the web? (not likely to find it in the USA Pacific Northwest…)
Hi Greg! Popped a link in yesterday’s recipe 🙂 Glad you like the mac salad!!!! N xx
Nagi congratulations on your tv debut, I can’t see the programs from Australia but I’m sure this is the first one of many more to come. Big hug from Litchfield Park, Arizona USA
Thank you Carol! It truly was SO EXCITING!!! N xx
Oh Nagi – that debut surely was just a matter of time – glad you have gotten your ‘feet wet’ and let’s slowly go on from here as the opportunities arise! Best of British!!! Methinks most of us like pasta salad and you have managed to put a lot of goodies into yours! Now – NO mayo ever for me: well, very occasionally but it HAS to be freshly home-made!! Have not bought any for over three decades or more . . . Rarely buy sour cream either: yoghurt etc variations on the theme will do just fine!!! And do choose my pasta to be wholemeal from whichever country . . . . nothing ‘white’ in this house . . .
OMG x 100 – after a morning out have just had a reread at this! NAGI !!!!! You were amongst the royalty of Oz media!! Hnnm . . . well, some I may kind;of have known somewhat ‘earlier on’; BUT . . . .oh, how did you land this one >>>
I was a bit speechless!!!!! Star struck!!!
HOMEMADE MAYO!!! SO GOOD!! Thanks for your lovely message Eha, it truly was so exciting! N xx
Congratulations, Nagi! I’m so excited for you, too! Well-deserved fame and fortune are yours!
But-but-but… more mayo is the answer to EVERYTHING! 🙂
😂 Mayo! Mayo!
Hi Nagi
I so hope you end up with a cooking show, I love your blog and I think Australia would love to see you regularly!
Awww thanks Melinda! Imagine that. A cooking show!!! Wild dreams! N xx
Well done being on tv. I bet that was both thrilling and nerve racking. But I bet it’s a nice team which helps
Ask any nonna and she will tell you to salt the water for pasta well. ( I come from a family with nonnas)
And I call Harry Spike after he’s been out in the rain or had a bath. It’s a great look for a goldie!
Your Nonnas are all right, always!!! 😂 N xx
Congrats Nagi, a TV star at last, you deserve to be out there for all the world to see and try your recipes as they are always so good. I will be trying that Macaroni Salad but using gluten free mayo with the yoghurt to test on my
gluten intolerant family. Thanks again for making our meals so delicious xxxx
Thanks so much for your lovely message Coral! I’m so glad you are enjoying my recipes! N xx
Hi Nagi, I can’t wait to see you TV – well deserved. You should have your own spot on the show once a week. The Macaroni Salad looks wonderful and I have to take a dish to a Christmas Lunch and that will be on the table of a big family get together. I will let you know how it went down. Thanks so much
High praise Marlene! 😂 Oooh, I hope it’s worthy of your Christmas lunch! N xx
First of all, congrats! That is awesome, I love your cooking. You are our go to gal!
I really want to try this macaroni salad, but I absolutely hate any type of mustard, is there a substitute or so you think I will even taste it?
Thank you!!!
Thank you Carlie! I am sure you won’t taste the mustard, there’s way too much other stuff in this! BUT what you could do is halve it, just to make sure you can’t taste it. 🙂 Compromise? 😜 It’s not for mustard flavour, it’s for the tang and the extra layers of flavour in mustard. N xx
Can’t wait to see the post with a link. I tell everyone that you’re the food blogger I would choose as my ONE luxury on a desert island!
Aww Amanda, such a high praise!!! (PS Our deserted island would be one big PARTY!!!)
Congratulations Nagi on your television debut. Just the first of many to come I am sure. Look forward to seeing and hearing about it. Re the salad. Am not keen on mayonnaise so is there a substitute or do I have to use just a little bit?
Pauline
Thanks Pauline!! I added a note in the recipe for a non mayo dressing 🙂 I have a friend who absolutely does not eat mayo! N xx
Nagi, I am happy for you, and I hope the segment leads to good things. I live in Boston, about a mile from the studios of WGBH, where in the early days of Public Television Julia Child, who has recently published her first book, was asked to demonstrate an omelette on TV. The response led to her becoming America’s foremost teacher of fine cooking and it paved the way for so many who look to her for inspiration.
And this macaroni salad recipe looks excellent. I plan to use it on Thursday.
Julia Child!!! Goddess, I idolise her always and forever 🙂 N xx
That’s great Nagi, congratulations, can’t wait to see the segment as I am without TV at the moment and tried to watch it on Tenplay but that was just hopeless kept getting stuck on ads lol look forward to seeing you as a star which you already are. 😊
Hi Kristine!! I didn’t try Tenplay, wasn’t it the full 3 hours show??? I dropped a link to the video in today;s recipe. Thanks for the lovely message! N xx
So excited for you! Please post your tv debut so those of us in the States can be a part of the fun!
Thanks Allyson! Shared the link in today’s recipe! N xx 😘