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Why I Love Macaroni Salad
There are some side dishes that never really go out of style, and macaroni salad is one of them. This is the kind of recipe I always look for on the table, whether it’s a backyard dinner, a church potluck, or a summertime cookout. When the weather is warm, everyone wants to enjoy a classic macaroni salad, as it’s a familiar summer favorite for most.
What I love most about my version is that it has all the comfort of a classic recipe, but with some extra flavor in every bite. The cheddar cheese, dill, parsley, and scallions make it feel just a bit fresher and more special, while the creamy dressing keeps everything just the way you want it!
Here’s why you’ll love this recipe:
- Classic flavor with a fresher twist from dill, parsley, and scallions.
- The dressing is creamy and balanced.
- Perfect to make ahead, which means it’s ideal for picnics, potlucks, and cookouts.
- Cheddar and eggs add heartiness.
- Pairs well with almost anything off the grill, from burgers and brats to barbecue chicken.
Classic Macaroni Salad Ingredients
There are endless recipes for macaroni salad. Ingredients can range from celery, peas, carrots, or any number of add-ins. I opt for a streamlined, simple ingredient list with only what is necessary:
- Elbow macaroni – The classic pasta shape for soaking up all of the creamy dressing.
- Mayonnaise – For richness and that traditional macaroni salad texture.
- Greek yogurt – Lightens the dressing while adding more creaminess.
- Honey – Just a little sweetness.
- Yellow mustard – For that bright, tangy, and familiar flavor.
- Kosher salt and black pepper – Season the dish.
- Pickle relish – For some pickle-like flavor and texture. I use a slightly sweet bread and butter-style relish, but any relish will work.
- Hard-boiled eggs – Chopped for classic texture.
- Scallions – Some fresh onion flavor without being overpowering.
- Cheddar cheese – A definite Midwestern addition that adds bites of creamy cheese flavor.
- Fresh dill and fresh parsley – A bit of freshness and flavor.
The full amount of each ingredient can be found in the recipe card below.
How to Make Classic Macaroni Salad
There are 3 easy steps to put together this classic recipe:
Step 1: Cook the pasta – Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until fully done, about 6-8 minutes. Drain and let the pasta cool slightly.
Step 2: Make the dressing – In a large bowl, whisk together the mayonnaise, Greek yogurt, honey, yellow mustard, kosher salt, black pepper, and pickle relish until smooth and creamy.
Step 3: Combine – Add the slightly cooled macaroni to the dressing and stir until all of the pasta is well coated. Fold in the chopped hard-boiled eggs, diced scallions, cubed cheddar cheese, fresh dill, and fresh parsley. Serve right away, or cover and chill for 1-2 hours to let the flavors meld.
Recipe Tips
- Salt the pasta water well – This is your first chance to build flavor, and it makes a big difference in a simple pasta salad like this one.
- Let the macaroni cool slightly – If it’s too hot, it can make the dressing overly loose. Slightly warm pasta is perfect for soaking in the flavors.
- Stir before serving – As the salad sits, the pasta will absorb some of the dressing. A quick stir brings everything back together.
- Make it ahead – This is one of those recipes that tastes even better after a little time in the refrigerator. You can make this 1-2 hours before serving if you really want the flavors to meld together, or even a day ahead.
Follow These Tips
Serving & Storage
Serving – Once the macaroni salad has been mixed together, it can be served immediately or placed in the fridge to chill slightly (1-2 hours) and let the flavors meld. You can also make this a day ahead and have it ready to go.
When ready to serve, spoon it into a serving bowl and finish with a little extra chopped dill, parsley, or sliced scallion over the top. It’s especially good with grilled burgers, brats, barbecue chicken, baked beans, or anything you’d bring to a summer picnic.
Storage – Store in an airtight container in the refrigerator for up to 4 days. Give it a stir before serving, since the pasta will continue to absorb some of the dressing as it sits.
More Summer Recipes
- Grilled broccoli salad
- Tomato tart
- Easy gazpacho
- Creamy sausage pasta
- Grandma’s homemade baked beans
- The best grilled burgers
- Make sure to check out all of my comfort food recipes.
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Classic Macaroni Salad
Ingredients
- 1 lb elbow macaroni
- 1 cup mayonnaise
- ⅓ cup plain Greek yogurt
- 1 tbsp honey
- 2 tbsp prepared yellow mustard
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- ¼ cup pickle relish
- 4 large hard-boiled eggs shelled
- 3 scallions (white and light green parts) diced
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh parsley
- 8 oz cheddar cheese cubed
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil over high heat. Once boiling, add the macaroni. Boil the macaroni until the pasta is fully cooked, 6-8 minutes. Once the pasta is cooked, drain and set aside to cool.1 lb elbow macaroni
- While the pasta is cooling, prepare the dressing: In a large bowl, combine the mayonnaise, Greek yogurt, honey, mustard, salt, black pepper, and pickle relish. Whisk to combine.1 cup mayonnaise , ⅓ cup plain Greek yogurt, 1 tbsp honey, 2 tbsp prepared yellow mustard, ½ tsp kosher salt, ½ tsp freshly ground black pepper, ¼ cup pickle relish
- Combine: Add the slightly cooled macaroni and stir to combine the dressing and pasta. Add in the chopped hard-boiled eggs, scallion, dill, parsley, and cubed cheese and stir. Serve immediately or let it sit for 1-2 hours to let the flavors combine.4 large hard-boiled eggs, 3 scallions (white and light green parts), 8 oz cheddar cheese, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
Very yummy! Love the herb forward flavor. Great prep ahead dish. This one will be on repeat this summer.
I enjoy his style of cooking. He explains the process of cooking and why we should cook items a certain way. This make understanding HOW to properly prepare and make Good food, easy and results are always excellent. If what you cook is tasty and good, you will enjoy preparing home cooked meals!
He makes me a better cook, no matter if I cook for one or for 10. His style of cooking is what the average cook has in their Pantry! Thankyou
So simple but so delicious, full of flavor. This recipe is in my rotation now, thank you, Kaleb!!
Delicious pasta salad
The cheese cubes, Midwest perfection!
Finally the macaroni salad I’ve been looking for. I’ll be making this on repeat
This is a great macaroni salad recipe. Everyone loved it. The recipe says to serve as soon as you put the dressing on and definitely do that. I made it earlier in the day so the pasta absorbed a lot of the dressing. Still great though.
I make it two days before and double the dressing. I dress with half of the dressing on the day I prepare the salad. Then right before I set it out for serving I add the 2nd half, maybe less depending on much it needs, so it will be sure to be a yummy creamy consistency with lot of flavor.
While this recipe is delicious the first day, it is even better the second. I had to travel so instead of making the entire macaroni salad, I made the dressing including adding the onion, cheese and eggs the night before. When I got to my daughter’s house I cooked the macaroni and added the dressing after it cooled. Tasted great, the secret is letting the ingredients marry. I grew up in the Midwest but had never had this salad. Everyone I’ve served it to has loved it. So thank you for this easy, great recipe!