The Only Macaroni Salad Recipe List You’ll Ever Need – 10 Must-Tries

Written by Veronica E. Rogers in Soups & Salads

Did you know that macaroni salad is a staple at over 80% of summer gatherings? This beloved dish can be as simple or as gourmet as you like, catering to a variety of tastes and preferences. From classic recipes to unique twists, there’s a macaroni salad for every occasion. If you’re looking to elevate your next potluck or picnic, you won’t want to miss these ten must-try recipes that will impress your guests.

Classic Macaroni Salad

Ingredients:

  • 2 cups elbow macaroni
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 cup chopped celery
  • 1/2 cup diced red bell pepper
  • 1/4 cup finely chopped red onion
  • 1/4 cup sweet pickle relish
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

How to Make:

  1. Cook the elbow macaroni according to package instructions until al dente, then drain and rinse under cold water to cool.
  2. In a large bowl, mix together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth.
  3. Add the chopped celery, diced red bell pepper, finely chopped red onion, and sweet pickle relish to the bowl.
  4. Stir in the cooled macaroni and mix everything together until well combined.
  5. Season with salt and pepper to taste, adjusting to your preference.
  6. Cover and refrigerate for at least 30 minutes to let the flavors meld.
  7. Before serving, give it a good stir and garnish with fresh parsley if desired.

Enjoy this classic macaroni salad at your next gathering, and watch it disappear in a flash!

Creamy Avocado Macaroni Salad

Ingredients:

  • 2 cups elbow macaroni
  • 1 ripe avocado, pitted and peeled
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste

How to Make:

  1. Start by cooking the elbow macaroni according to package instructions until al dente. Drain and let it cool.
  2. In a large mixing bowl, mash the avocado with a fork until smooth.
  3. Stir in the Greek yogurt, mayonnaise, and lemon juice until well combined.
  4. Add the cooled macaroni to the avocado mixture and mix gently.
  5. Fold in the cherry tomatoes, red onion, and cilantro.
  6. Season with salt and pepper to taste, giving it a final gentle stir.
  7. Chill in the refrigerator for about 30 minutes before serving for the best flavor.

Enjoy this creamy, dreamy salad that’s perfect for any gathering or a quick lunch!

Mediterranean Macaroni Salad

Ingredients:

  • 8 oz elbow macaroni
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup black olives, sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

How to Make:

  1. Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. In a large bowl, combine the cherry tomatoes, cucumber, red onion, black olives, feta cheese, and parsley.
  3. In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
  4. Add the cooled macaroni to the vegetable mixture and pour the dressing over everything. Toss gently to combine.
  5. Chill in the refrigerator for at least 30 minutes to let the flavors meld together.
  6. Serve cold and enjoy this invigorating Mediterranean delight!

Dig into this vibrant salad, and let the Mediterranean flavors transport you to sunny shores!

BBQ Chicken Macaroni Salad

Ingredients:

  • 2 cups elbow macaroni
  • 1 cup cooked chicken, shredded
  • 1 cup BBQ sauce (your favorite brand)
  • 1 cup corn (canned or frozen, thawed)
  • 1 cup diced bell peppers (red and green)
  • ½ cup red onion, diced
  • 1 cup mayonnaise
  • Salt and pepper to taste
  • Optional: chopped green onions for garnish

How to Make:

  1. Start by cooking the elbow macaroni according to package instructions; drain and let it cool.
  2. In a large bowl, combine the cooled macaroni, shredded chicken, corn, diced bell peppers, and red onion.
  3. Add the BBQ sauce and mayonnaise to the bowl, mixing everything together until well coated.
  4. Season with salt and pepper to taste, then give it another gentle stir.
  5. Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld.
  6. Before serving, sprinkle with chopped green onions for a fresh touch.

Enjoy this delicious BBQ Chicken Macaroni Salad at your next gathering—it’s sure to be a crowd-pleaser!

Spicy Macaroni Salad With Jalapeños

Ingredients:

  • 2 cups macaroni pasta
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1 cup diced jalapeños (fresh or pickled)
  • 1 cup diced bell pepper (any color)
  • 1/2 cup finely chopped red onion
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

How to Make:

  1. Cook the macaroni pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Mix well.
  3. Add the cooled macaroni, diced jalapeños, bell pepper, and red onion to the bowl. Stir until everything is evenly coated with the dressing.
  4. Taste and adjust seasoning if needed, adding more salt, pepper, or jalapeños for extra spice.
  5. Cover and refrigerate for at least 30 minutes to let the flavors meld together.
  6. Serve chilled, garnished with fresh cilantro if desired.

Get ready for a flavor explosion with every bite of this spicy macaroni salad! Enjoy!

Tuna Macaroni Salad

Tuna Macaroni Salad: A creamy, delicious dish that’s perfect for picnics and potlucks!

Ingredients:

  • 2 cups elbow macaroni
  • 1 can (5 oz) tuna, drained
  • 1 cup mayonnaise
  • 1/2 cup celery, chopped
  • 1/2 cup red onion, finely chopped
  • 1/4 cup sweet pickle relish
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
  • Optional: chopped hard-boiled eggs for extra richness

How to Make:

  1. Cook the elbow macaroni according to the package instructions; drain and let it cool.
  2. In a large bowl, combine the cooled macaroni, drained tuna, mayonnaise, celery, red onion, and pickle relish.
  3. Add the Dijon mustard, and season with salt and pepper to taste.
  4. Mix everything together until well combined.
  5. If you like, fold in some chopped hard-boiled eggs for added flavor.
  6. Chill the salad in the refrigerator for at least 30 minutes before serving.

Now grab a spoon and dig into this delightful Tuna Macaroni Salad! It’s sure to be a hit!

Macaroni Salad With Bacon and Peas

Get ready to plunge into a creamy, savory delight with this Macaroni Salad With Bacon and Peas!

Ingredients:

  • 2 cups elbow macaroni
  • 4 slices of bacon, cooked and crumbled
  • 1 cup frozen peas, thawed
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Chopped green onions for garnish (optional)

How to Make:

  1. Cook the elbow macaroni according to package instructions; drain and let cool.
  2. In a large bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth.
  3. Add the cooled macaroni, crumbled bacon, and thawed peas to the bowl, stirring gently to combine.
  4. Taste and adjust seasoning if needed.
  5. Chill in the refrigerator for at least 30 minutes to let the flavors meld.
  6. Serve chilled, garnished with chopped green onions if you like.

Enjoy this creamy, crunchy salad that’s perfect for any gathering or a simple family meal!

Pesto Macaroni Salad

Pesto Macaroni Salad: A fresh twist on a classic dish that’s bursting with flavor!

Ingredients:

  • 2 cups elbow macaroni
  • 1 cup fresh basil pesto
  • 1 cup cherry tomatoes, halved
  • 1/2 cup mozzarella balls, halved
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts, toasted
  • Salt and pepper to taste
  • Fresh basil leaves for garnish (optional)

How to Make:

  1. Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water.
  2. In a large mixing bowl, combine the cooked macaroni with the basil pesto. Stir until the pasta is well-coated.
  3. Add the halved cherry tomatoes, mozzarella balls, and grated Parmesan cheese to the bowl. Mix gently to combine.
  4. Toss in the toasted pine nuts and season with salt and pepper to taste.
  5. Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld together.
  6. Serve in a bowl garnished with fresh basil leaves, if desired.

Enjoy this vibrant and delicious pesto macaroni salad that’s perfect for picnics or potlucks!

Macaroni Salad With Roasted Vegetables

Introducing a delightful twist on a classic favorite: Macaroni Salad With Roasted Vegetables! This vibrant dish is a perfect way to enjoy your veggies while indulging in creamy goodness.

Ingredients:

  • 2 cups elbow macaroni
  • 1 cup cherry tomatoes, halved
  • 1 cup bell peppers, diced (mix of red, yellow, and green)
  • 1 cup zucchini, diced
  • 1 cup corn (fresh or frozen)
  • 1/2 cup red onion, finely chopped
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • Fresh basil or parsley for garnish (optional)

How to Make:

  1. Preheat your oven to 400°F (200°C).
  2. In a large pot of salted boiling water, cook the elbow macaroni according to the package instructions. Drain and set aside.
  3. On a baking sheet, toss the cherry tomatoes, bell peppers, zucchini, and corn with olive oil, garlic powder, salt, and pepper.
  4. Roast the vegetables in the preheated oven for about 20 minutes, or until they’re tender and slightly caramelized.
  5. In a large bowl, mix together the cooked macaroni, roasted vegetables, red onion, mayonnaise, and Dijon mustard.
  6. Drizzle with balsamic vinegar and toss everything together until well combined.
  7. Taste and adjust seasoning if necessary.
  8. Chill in the refrigerator for at least 30 minutes to let the flavors meld.
  9. Serve cold, garnished with fresh basil or parsley if desired.

Enjoy this colorful and hearty macaroni salad that’s bursting with flavor and nutrition!

Macaroni Salad With Feta and Olives

Ingredients:

  • 2 cups elbow macaroni
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1 cup feta cheese, crumbled
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

How to Make:

  1. Cook the elbow macaroni according to the package instructions until al dente. Drain and let cool.
  2. In a large bowl, combine the cooled macaroni, cherry tomatoes, cucumber, olives, feta cheese, red onion, and parsley.
  3. In a separate small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
  4. Pour the dressing over the macaroni salad and gently toss to combine all the ingredients well.
  5. Taste and adjust seasoning if needed. Chill in the refrigerator for at least 30 minutes before serving.

Enjoy this invigorating salad as a delightful side dish or a light meal any time of year!

Recent Posts