17 Delicious Macaroni Salad Recipes Amazing

Are you ready to elevate your picnic game or simply craving a creamy, comforting side dish? Look no further! Our roundup of 17 Delicious Macaroni Salad Recipes is here to inspire your next meal. From classic creamy versions to innovative twists with a kick, these recipes promise to delight your taste buds and become your new go-to favorites. Let’s dive into a world of pasta perfection!

Classic Macaroni Salad

How many times have I turned to this Classic Macaroni Salad when I needed a quick, comforting side that never fails to please? It’s my go-to for potlucks, picnics, and those lazy summer evenings when cooking feels like too much effort but takeout isn’t an option.

Ingredients

• 2 cups elbow macaroni, uncooked
• 1/2 cup mayonnaise, preferably homemade
• 1/4 cup sour cream
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp granulated sugar
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup finely diced celery
• 1/4 cup finely diced red onion
• 1/4 cup finely chopped fresh parsley
• 2 hard-boiled eggs, finely chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the elbow macaroni and cook according to package instructions until al dente, about 8 minutes.
2. While the pasta cooks, in a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
3. Drain the cooked macaroni in a colander and rinse under cold water until completely cool to stop the cooking process. Shake off excess water thoroughly.
4. Add the cooled macaroni to the bowl with the dressing, along with the diced celery, red onion, chopped parsley, and hard-boiled eggs. Gently fold everything together until evenly coated.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. For best results, let it chill for 4 hours.
6. Before serving, give the salad a gentle stir to redistribute the dressing. Taste and adjust seasoning if necessary, though it should be perfectly balanced already.

Ultimate comfort in every bite, this Classic Macaroni Salad boasts a creamy texture with just the right amount of crunch from the celery and onions. Serve it atop a bed of lettuce for an elegant presentation or straight from the bowl for a casual backyard BBQ.

Creamy Macaroni Salad

This summer, I found myself craving the comfort of a creamy macaroni salad, a dish that reminds me of family picnics and backyard barbecues. There’s something about the creamy texture and the tangy bite that makes it a staple at any gathering.

Ingredients

• 2 cups elbow macaroni, cooked al dente
• 1/2 cup mayonnaise, preferably homemade
• 1/4 cup sour cream
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp celery seed
• 1/4 tsp smoked paprika
• 1/2 cup red onion, finely diced
• 1/2 cup celery, finely diced
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper, to season

Instructions

1. In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, celery seed, and smoked paprika. Whisk until the dressing is smooth and well incorporated.
2. Add the cooked elbow macaroni to the bowl, followed by the red onion, celery, and fresh parsley. Gently fold the ingredients together until the macaroni is evenly coated with the dressing.
3. Season the salad with salt and freshly ground black pepper to taste. For the best flavor, let the salad chill in the refrigerator for at least 1 hour before serving, allowing the flavors to meld together.
4. Before serving, give the salad a quick stir and adjust the seasoning if necessary. For an extra touch of freshness, garnish with additional chopped parsley.

Rich and creamy with a delightful crunch from the vegetables, this macaroni salad is a versatile side that pairs beautifully with grilled meats or can stand alone as a light lunch. Try serving it in lettuce cups for a low-carb option that’s just as satisfying.

Southern Style Macaroni Salad

Venturing into the heart of Southern cuisine brings us to a dish that’s as much a staple at picnics as it is at family gatherings—macaroni salad. I remember the first time I tried it at a backyard BBQ; the creamy texture and the slight tang from the vinegar had me hooked. It’s a dish that speaks of home, and today, I’m sharing my take on it, perfected over years of tweaking and tasting.

Ingredients

• 2 cups elbow macaroni, cooked al dente
• 1/2 cup mayonnaise, preferably Duke’s
• 1/4 cup sour cream
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp granulated sugar
• 1/2 tsp celery seed
• 1/4 tsp smoked paprika
• 1/2 cup red onion, finely diced
• 1/2 cup celery, finely diced
• 1/4 cup sweet pickle relish
• 2 hard-boiled eggs, pasture-raised, chopped
• Salt and freshly ground black pepper, to season

Instructions

1. In a large mixing bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, granulated sugar, celery seed, and smoked paprika until smooth.
2. Add the cooked elbow macaroni to the bowl, ensuring it’s cooled to room temperature to prevent the dressing from breaking.
3. Gently fold in the red onion, celery, sweet pickle relish, and chopped hard-boiled eggs until evenly distributed.
4. Season the salad with salt and freshly ground black pepper, tasting as you go to balance the flavors perfectly.
5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld together beautifully.
6. Before serving, give the salad a gentle stir to redistribute the dressing, adding a tablespoon of water if needed to loosen the consistency.

Kicking back with a bowl of this Southern-style macaroni salad, you’ll notice the creamy dressing clings to every noodle, while the crunch of celery and the pop of sweet relish add layers of texture. Serve it alongside grilled meats or as the star of your next potluck—it’s versatile enough to shine in any setting.

Vegan Macaroni Salad

Back when I first tried making a vegan macaroni salad, I was skeptical about how it could possibly rival the classic version. But let me tell you, this dish is a game-changer with its creamy texture and vibrant flavors that even non-vegans rave about.

Ingredients

• 2 cups elbow macaroni, cooked al dente
• 1/2 cup vegan mayonnaise
• 1/4 cup unsweetened almond milk
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup finely diced red onion
• 1/2 cup finely diced celery
• 1/4 cup finely chopped dill pickles
• 1/4 cup chopped fresh parsley

Instructions

1. In a large mixing bowl, whisk together the vegan mayonnaise, almond milk, Dijon mustard, apple cider vinegar, smoked paprika, sea salt, and black pepper until smooth and well combined.
2. Add the cooked elbow macaroni, red onion, celery, dill pickles, and fresh parsley to the bowl with the dressing.
3. Gently fold all the ingredients together until the macaroni is evenly coated with the dressing. Be careful not to overmix to maintain the pasta’s integrity.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
5. Before serving, give the salad a quick stir and adjust the seasoning if necessary.

Delightfully creamy with a hint of tanginess from the pickles and vinegar, this vegan macaroni salad is perfect for picnics or as a refreshing side dish. For an extra crunch, sprinkle some toasted walnuts on top before serving.

Spicy Macaroni Salad

Last summer, I stumbled upon the most delightful twist on a classic picnic side during a family barbecue in the Midwest. This Spicy Macaroni Salad has since become my go-to for potlucks, offering a creamy yet fiery kick that’s irresistibly addictive.

Ingredients

• 2 cups elbow macaroni, cooked al dente
• 1/2 cup mayonnaise, preferably homemade
• 1/4 cup sour cream
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 cup red bell pepper, finely diced
• 1/4 cup green onions, thinly sliced
• 1/4 cup fresh parsley, chopped
• Salt, to season

Instructions

1. In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, smoked paprika, cayenne pepper, garlic powder, and onion powder until smooth.
2. Add the cooked elbow macaroni to the bowl, gently folding until each piece is evenly coated with the dressing.
3. Fold in the finely diced red bell pepper, thinly sliced green onions, and chopped fresh parsley, ensuring an even distribution throughout the salad.
4. Season with salt, then cover and refrigerate for at least 1 hour to allow the flavors to meld together beautifully.
5. Before serving, give the salad a gentle stir to redistribute the dressing and check the seasoning, adjusting if necessary.

For an extra crunch, sprinkle some toasted breadcrumbs on top before serving. The creamy texture with a spicy undertone makes this salad a standout dish that pairs wonderfully with grilled meats or as a bold standalone side.

Greek Macaroni Salad

After a recent trip to Greece, I found myself craving the vibrant flavors of Mediterranean cuisine, leading me to recreate a beloved classic with a twist. Greek Macaroni Salad is my go-to for summer gatherings, blending crisp vegetables and tangy feta with al dente pasta for a refreshing side dish.

Ingredients

• 8 oz elbow macaroni
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the elbow macaroni and cook for 8 minutes, or until al dente. Drain and rinse under cold water to stop the cooking process.
2. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, sea salt, and freshly ground black pepper until emulsified.
3. In a large mixing bowl, combine the cooled macaroni, cherry tomatoes, Kalamata olives, cucumber, and red onion. Pour the dressing over the salad and toss gently to coat.
4. Fold in the crumbled feta cheese and chopped fresh parsley until evenly distributed. Tip: For the best flavor, let the salad chill in the refrigerator for at least 1 hour before serving.
5. Before serving, give the salad a final toss and adjust the seasoning if necessary. Tip: For an extra burst of freshness, garnish with additional parsley and a squeeze of lemon juice.

Now, this Greek Macaroni Salad boasts a delightful contrast of textures, from the creamy feta to the crisp vegetables, all brought together by the zesty dressing. Serve it alongside grilled meats or as a standalone dish for a light, flavorful meal that transports you straight to the Aegean coast.

Bacon Ranch Macaroni Salad

Finally, a macaroni salad that combines the smoky goodness of bacon with the creamy tang of ranch dressing. I stumbled upon this combination during a summer potluck, and it’s been a staple at my family gatherings ever since. The secret? A perfect balance of textures and flavors that keeps everyone coming back for seconds.

Ingredients

• 8 oz elbow macaroni, cooked al dente
• 6 slices thick-cut bacon, cooked until crisp and crumbled
• 1/2 cup mayonnaise, preferably Duke’s
• 1/4 cup sour cream
• 2 tbsp buttermilk ranch dressing mix
• 1/2 cup sharp cheddar cheese, finely grated
• 1/4 cup green onions, thinly sliced
• 1/4 tsp smoked paprika
• 1/8 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the cooked elbow macaroni and crumbled bacon.
2. In a separate bowl, whisk together mayonnaise, sour cream, and buttermilk ranch dressing mix until smooth.
3. Pour the dressing over the macaroni and bacon, tossing gently to coat evenly.
4. Fold in the finely grated sharp cheddar cheese and thinly sliced green onions.
5. Sprinkle smoked paprika and freshly ground black pepper over the salad, then toss once more to distribute the spices.
6. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
7. Before serving, give the salad a quick stir to refresh the dressing’s consistency.

Every bite of this Bacon Ranch Macaroni Salad offers a delightful crunch from the bacon, a creamy richness from the dressing, and a slight tang from the ranch. Serve it atop a bed of crisp lettuce for an extra layer of texture or alongside grilled meats for a hearty summer meal.

Avocado Macaroni Salad

Perfect for those sweltering summer days when you crave something creamy yet refreshing, this Avocado Macaroni Salad has become my go-to dish. I remember first whipping it up during a backyard BBQ, and now, it’s requested at every gathering.

Ingredients

• 2 cups elbow macaroni, cooked al dente
• 2 ripe Hass avocados, peeled and pitted
• 1/4 cup Greek yogurt
• 2 tbsp fresh lime juice
• 1/2 cup red onion, finely diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cilantro, chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, mash the avocados with a fork until smooth but slightly chunky.
2. Add the Greek yogurt and lime juice to the avocados, stirring until fully incorporated.
3. Fold in the cooked macaroni, ensuring each piece is evenly coated with the avocado mixture.
4. Gently mix in the red onion, cherry tomatoes, and cilantro to distribute evenly throughout the salad.
5. Season with sea salt and freshly ground black pepper, adjusting to your preference but starting with the recommended amounts.
6. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

But what truly sets this salad apart is its creamy texture paired with the crisp freshness of the vegetables. Serve it atop a bed of mixed greens for an extra crunch or alongside grilled chicken for a heartier meal.

Pesto Macaroni Salad

Nothing says summer quite like a bowl of pesto macaroni salad. I remember the first time I whipped this up for a backyard BBQ; it was gone before I even got a chance to sit down. The combination of fresh basil pesto and al dente pasta is simply irresistible, especially when it’s tossed with crisp vegetables and a creamy dressing. It’s become my go-to dish for potlucks, and I’m excited to share my perfected recipe with you.

Ingredients

• 8 oz elbow macaroni
• 1/2 cup homemade basil pesto
• 1/4 cup mayonnaise
• 1 tbsp freshly squeezed lemon juice
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the elbow macaroni and cook for 8 minutes, or until al dente, stirring occasionally to prevent sticking.
3. Drain the macaroni in a colander and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing the salad from becoming gummy.
4. In a large mixing bowl, combine the homemade basil pesto, mayonnaise, and freshly squeezed lemon juice, whisking until smooth.
5. Add the cooled macaroni, cherry tomatoes, red onion, kalamata olives, and feta cheese to the bowl.
6. Gently toss the ingredients until evenly coated with the dressing. Tip: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
7. Season with salt and freshly ground black pepper to taste. Tip: Always taste and adjust the seasoning after chilling, as flavors meld and change.

Zesty and vibrant, this pesto macaroni salad boasts a perfect balance of creamy and crunchy textures. Serve it atop a bed of arugula for an elegant presentation, or pack it for a picnic—it’s just as delicious at room temperature.

Curry Macaroni Salad

Oh, the joys of summer picnics and potlucks! There’s something about the combination of creamy, tangy, and slightly spicy flavors in a Curry Macaroni Salad that always brings back memories of my family’s Fourth of July gatherings. This version, with its unexpected twist, has become my go-to dish for any outdoor event.

Ingredients

• 2 cups elbow macaroni, cooked al dente
• 1/2 cup mayonnaise, preferably homemade
• 1/4 cup sour cream
• 2 tbsp curry powder, freshly ground
• 1 tbsp Dijon mustard
• 1/2 cup celery, finely diced
• 1/4 cup red onion, minced
• 1/2 cup raisins, plumped in warm water
• 1/4 cup fresh cilantro, chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, whisk together mayonnaise, sour cream, curry powder, and Dijon mustard until smooth and homogenous.
2. Add the cooked macaroni to the bowl, gently folding to ensure each piece is coated with the dressing.
3. Incorporate the diced celery, minced red onion, plumped raisins, and chopped cilantro into the macaroni mixture, mixing gently to distribute evenly.
4. Season with sea salt and freshly ground black pepper, adjusting to your preference but starting with the recommended amounts.
5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld and intensify.
6. Before serving, give the salad a quick stir to redistribute the dressing and check the seasoning, adding more salt or pepper if necessary.

Great for a crowd, this Curry Macaroni Salad boasts a delightful contrast of textures—from the tender pasta to the crunchy celery and plump raisins. The curry adds a warm depth that’s unexpected yet utterly addictive, making it a standout dish at any gathering. Try serving it atop a bed of butter lettuce for an elegant presentation or alongside grilled meats for a hearty meal.

Buffalo Chicken Macaroni Salad

Unbelievably, the first time I tried Buffalo Chicken Macaroni Salad was at a summer potluck, and it was love at first bite. The creamy, tangy, and slightly spicy flavors melded together in a way that had me going back for seconds, and thirds. Since then, it’s become a staple in my summer recipe rotation, perfect for those days when you crave something hearty yet refreshing.

Ingredients

• 2 cups elbow macaroni, uncooked
• 1 1/2 cups cooked chicken breast, shredded
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup Buffalo sauce
• 1/4 cup celery, finely diced
• 1/4 cup red onion, finely diced
• 1/2 cup sharp cheddar cheese, shredded
• 1/4 cup blue cheese crumbles
• 2 tbsp fresh parsley, chopped
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the elbow macaroni and cook according to package instructions until al dente, about 8 minutes. Drain and rinse under cold water to stop the cooking process.
2. In a large mixing bowl, combine the mayonnaise, sour cream, Buffalo sauce, garlic powder, and smoked paprika. Whisk until smooth and well incorporated.
3. Add the cooled macaroni, shredded chicken, celery, red onion, cheddar cheese, and blue cheese crumbles to the bowl. Gently fold the ingredients together until evenly coated with the dressing.
4. Season the salad with salt and freshly ground black pepper to taste. For best flavor, cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
5. Just before serving, sprinkle the chopped parsley over the top for a fresh, colorful garnish.

Mouthwatering doesn’t even begin to describe this Buffalo Chicken Macaroni Salad. The creamy dressing clings to every bite of pasta and chicken, while the blue cheese adds a bold contrast. Serve it atop a bed of crisp lettuce for a light lunch or alongside grilled meats for a hearty dinner side.

Tomato Basil Macaroni Salad

Warm summer days call for dishes that are both refreshing and satisfying, and this Tomato Basil Macaroni Salad is my go-to. It’s a vibrant, flavorful dish that brings back memories of family picnics and lazy Sunday afternoons. I love how the fresh basil and juicy tomatoes come together to create something truly special.

Ingredients

• 8 oz elbow macaroni
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chiffonade
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the elbow macaroni and cook according to package instructions until al dente, about 8 minutes.
3. Drain the macaroni in a colander and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing the salad from becoming gummy.
4. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, sea salt, and black pepper until smooth.
5. Add the cooled macaroni, halved cherry tomatoes, and chiffonade basil to the bowl with the dressing.
6. Gently toss all ingredients until evenly coated. Tip: Use a rubber spatula to fold the ingredients together to keep the tomatoes and basil from bruising.
7. Cover and refrigerate for at least 1 hour to allow the flavors to meld. Tip: For the best flavor, let the salad sit overnight.

Now, this Tomato Basil Macaroni Salad is a delightful mix of creamy, tangy, and fresh flavors with a perfect al dente bite. Serve it on a bed of lettuce for an extra crunch or alongside grilled chicken for a complete meal.

Cheesy Macaroni Salad

Delightfully creamy and packed with flavor, this Cheesy Macaroni Salad is a dish that brings back memories of summer picnics and family gatherings. I remember the first time I tried it at a friend’s BBQ, and I’ve been hooked ever since. The combination of tender pasta, sharp cheddar, and a tangy dressing is simply irresistible.

Ingredients

• 8 oz elbow macaroni
• 1 cup sharp cheddar cheese, finely diced
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and freshly ground black pepper to taste
• 2 green onions, thinly sliced

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the elbow macaroni and cook according to package instructions until al dente, about 8 minutes.
3. Drain the macaroni in a colander and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing the salad from becoming gummy.
4. In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, smoked paprika, and garlic powder until smooth.
5. Add the cooled macaroni, diced cheddar cheese, and green onions to the bowl. Gently fold until everything is evenly coated with the dressing. Tip: For best flavor, let the salad chill in the refrigerator for at least 1 hour before serving.
6. Season with salt and freshly ground black pepper to taste. Tip: Always taste and adjust the seasoning after chilling, as flavors meld and change.

Zesty and creamy, this Cheesy Macaroni Salad is a crowd-pleaser with its perfect balance of tang and richness. Serve it atop a bed of crisp lettuce for a refreshing twist or alongside grilled meats for a hearty meal.

Egg Macaroni Salad

Back when I was a kid, my grandma would whip up this Egg Macaroni Salad for every family gathering, and it was always the first dish to disappear. Today, I’m sharing my twist on her classic recipe, perfect for picnics, potlucks, or just because you’re craving something creamy and comforting.

Ingredients

• 2 cups elbow macaroni, cooked al dente
• 4 pasture-raised eggs, hard-boiled and chopped
• 1/2 cup mayonnaise, preferably homemade
• 1/4 cup sour cream
• 1 tbsp Dijon mustard
• 1/2 cup celery, finely diced
• 1/4 cup red onion, minced
• 1 tbsp fresh dill, chopped
• 1 tsp apple cider vinegar
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large mixing bowl, combine the cooked macaroni, chopped eggs, celery, and red onion.
2. In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and smoked paprika until smooth.
3. Pour the dressing over the macaroni mixture and gently fold until everything is evenly coated. Tip: For the best flavor, let the salad chill in the refrigerator for at least 1 hour before serving.
4. Season with salt and freshly ground black pepper to taste. Tip: Always taste your salad before serving to adjust the seasoning if necessary.
5. Garnish with fresh dill before serving. Tip: For an extra crunch, add some chopped pickles or capers to the salad.

Rich and creamy with a delightful crunch from the celery and a hint of tang from the Dijon mustard, this Egg Macaroni Salad is a crowd-pleaser. Serve it on a bed of lettuce for a light lunch or alongside grilled meats for a hearty dinner.

Tuna Macaroni Salad

Unbelievably simple yet satisfying, this Tuna Macaroni Salad has been my go-to for lazy Sundays and last-minute potlucks alike. There’s something about the creamy texture paired with the slight tang that keeps me coming back for more, and I bet it’ll do the same for you.

Ingredients

• 1 1/2 cups elbow macaroni, cooked al dente
• 1/2 cup mayonnaise, preferably homemade
• 1 tbsp Dijon mustard
• 1/2 cup celery, finely diced
• 1/4 cup red onion, minced
• 1/2 cup dill pickles, chopped
• 2 cans (5 oz each) tuna in water, drained and flaked
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice, freshly squeezed

Instructions

1. In a large mixing bowl, combine the cooked elbow macaroni, mayonnaise, and Dijon mustard, stirring until the macaroni is evenly coated.
2. Add the finely diced celery, minced red onion, and chopped dill pickles to the bowl, mixing gently to distribute the ingredients evenly.
3. Fold in the flaked tuna, being careful not to break it up too much, to maintain some texture.
4. Season the salad with sea salt and freshly ground black pepper, adjusting the amounts to suit your preference.
5. Sprinkle in the chopped fresh dill and drizzle with freshly squeezed lemon juice, tossing the salad lightly to incorporate all the flavors.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.

Mouthwateringly creamy with a crunch from the celery and pickles, this Tuna Macaroni Salad is a delightful contrast of textures. Serve it on a bed of lettuce for a light lunch or alongside grilled vegetables for a more substantial meal.

Ham and Pea Macaroni Salad

Kicking off the summer with a dish that’s as nostalgic as it is refreshing, I’m sharing my take on Ham and Pea Macaroni Salad. It’s a recipe that reminds me of family picnics and the joy of simple, satisfying meals.

Ingredients

• 2 cups elbow macaroni, cooked al dente
• 1 cup diced smoked ham, preferably applewood-smoked
• 1 cup fresh peas, blanched
• 1/2 cup mayonnaise, preferably homemade
• 1/4 cup sour cream
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh dill

Instructions

1. In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk until smooth and emulsified.
2. Add the kosher salt and freshly ground black pepper to the dressing, adjusting the seasoning to your preference.
3. Fold in the cooked elbow macaroni, ensuring each piece is evenly coated with the dressing.
4. Gently mix in the diced smoked ham, blanched peas, and finely chopped red onion, taking care not to crush the peas.
5. Sprinkle the chopped fresh dill over the salad and toss lightly to distribute the herbs throughout.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
7. Before serving, give the salad a quick stir to redistribute the dressing and check the seasoning, adding more salt or pepper if necessary.

This Ham and Pea Macaroni Salad boasts a creamy texture with a delightful crunch from the peas and a smoky depth from the ham. Try serving it on a bed of butter lettuce for an elegant twist or alongside grilled meats for a hearty meal.

Jalapeno Popper Macaroni Salad

Kicking off summer with a bang, I stumbled upon a dish that’s become my go-to for picnics and potlucks alike. It’s a twist on the classic macaroni salad, infused with the spicy, creamy goodness of jalapeno poppers. Trust me, it’s a game-changer.

Ingredients

• 8 oz elbow macaroni, cooked al dente
• 1/2 cup mayonnaise, preferably Duke’s
• 1/2 cup sour cream
• 4 oz cream cheese, softened
• 1/4 cup pickled jalapenos, finely chopped
• 1/4 cup fresh jalapenos, seeded and finely chopped
• 1/2 cup sharp cheddar cheese, shredded
• 1/4 cup bacon, cooked crispy and crumbled
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt, to taste

Instructions

1. In a large mixing bowl, combine mayonnaise, sour cream, and softened cream cheese until smooth and homogenous.
2. Fold in both pickled and fresh jalapenos, ensuring they’re evenly distributed throughout the mixture.
3. Add the shredded sharp cheddar cheese and crumbled bacon to the bowl, mixing gently to incorporate.
4. Season the mixture with garlic powder, smoked paprika, and salt, adjusting to your preference but remember the bacon and cheeses add saltiness.
5. Add the cooked elbow macaroni to the bowl, tossing carefully to coat every piece with the creamy jalapeno mixture.
6. Cover and refrigerate for at least 2 hours to allow the flavors to meld together beautifully.
7. Before serving, give the salad a quick stir to redistribute any settled ingredients.

Out of the fridge, this Jalapeno Popper Macaroni Salad boasts a creamy texture with a perfect balance of heat and smokiness. Serve it alongside grilled meats or as a standout side at your next barbecue for a dish that’s sure to spark conversation.

Conclusion

Great variety awaits in our roundup of 17 Delicious Macaroni Salad Recipes! Whether you’re craving something classic or adventurous, there’s a dish here to delight every palate. We invite you to whip up these tasty creations, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!