Creamy, tangy and made ahead: 26 macaroni salad recipes for lunch boxes, potlucks and picnics, from classic and Hawaiian to dill pickle, tuna, taco and a high protein cottage cheese version.

Macaroni salad is the side dish that shows up at every cookout for a reason. It is cheap, it feeds a crowd, and it tastes better after a night in the fridge.

This list covers the classic version plus 25 easy twists. Some are creamy and sweet like Hawaiian mac salad, some are tangy like dill pickle, and some are full meals with chicken, tuna or shrimp.

Every recipe serves 8 as a side and keeps for 3 to 4 days in the fridge, so you can make it the night before your potluck or prep it for a week of lunches.

Planning a cookout? You might also like 30 Crowd-Pleasing Cookout Food Ideas, 25 High Protein Chicken Pasta Salads and How to Set Up a Hot Dog Bar for a Party.

What You Need for Macaroni Salad

You do not need much. A big pot, a colander and a large bowl with a lid cover most of it.

• Large mixing bowls with lids make it easy to mix, chill and carry in one bowl.
• An insulated serving bowl or ice tray keeps mayo salads cold on a picnic table.
• Glass meal prep containers are perfect for portioning out lunches for the week.
• A vegetable chopper dices celery, onion and peppers in seconds.

Elbow macaroni is the classic, but small shells, ditalini and cavatappi work in every recipe here.

26 Macaroni Salad Recipes

Each recipe uses 1 pound of dry pasta, serves 8 as a side, and keeps 3 to 4 days in the fridge.

1. Classic Macaroni Salad

This is the one everyone expects at a cookout: creamy, a little tangy and full of crunchy celery and onion.

A spoonful of mustard and a splash of vinegar keep the mayo from tasting flat. Make it the night before so the flavors blend.

Ingredients:

• 1 pound elbow macaroni
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon yellow mustard
• 1 tablespoon sugar
• 3 celery stalks, diced
• 1/2 small red onion, finely diced
• 1 red bell pepper, diced
• Salt, pepper and paprika to taste

Instructions:

1. Cook the macaroni in well-salted water for 8 to 9 minutes. Drain, rinse under cold water and drain well.
2. Whisk the mayo, vinegar, mustard, sugar, salt and pepper in a large bowl.
3. Fold in the pasta, celery, onion and bell pepper.
4. Chill for at least 2 hours. Stir and sprinkle with paprika before serving.

Serves: 8 | Prep: 20 minutes plus chilling | Keeps: 3 to 4 days in the fridge

2. Hawaiian Macaroni Salad

Hawaiian mac salad is extra creamy and mild, the kind served with plate lunches. The secret is soft pasta and a little milk in the dressing.

Grated carrot and onion melt into the creamy sauce. Overcook the pasta slightly here; it is supposed to be soft.

Ingredients:

• 1 pound elbow macaroni
• 2 cups mayonnaise
• 1/2 cup whole milk
• 2 tablespoons apple cider vinegar
• 2 teaspoons sugar
• 1 large carrot, finely grated
• 2 tablespoons grated onion
• 1 teaspoon salt and 1/2 teaspoon black pepper

Instructions:

1. Cook the macaroni 2 minutes past the package time. Drain and toss with the vinegar while warm.
2. Let it cool for 10 minutes, then stir in the carrot and onion.
3. Whisk the mayo, milk, sugar, salt and pepper and fold in half of it. Chill 4 hours.
4. Stir in the rest of the dressing right before serving so it stays very creamy.

Serves: 8 | Prep: 20 minutes plus chilling | Keeps: 3 to 4 days in the fridge

3. Amish Macaroni Salad

Amish macaroni salad is sweet and tangy with chopped eggs and a pale yellow dressing from mustard.

It is the sweeter cousin of the classic and goes great next to grilled chicken or burgers.

Ingredients:

• 1 pound elbow macaroni
• 1 cup mayonnaise
• 1/3 cup sugar
• 2 tablespoons white vinegar
• 2 tablespoons yellow mustard
• 4 hard-boiled eggs, chopped
• 3 celery stalks, diced
• 1/2 cup diced sweet onion
• 1/4 cup sweet pickle relish
• 1 red bell pepper, diced

Instructions:

1. Cook the macaroni in well-salted water for 8 to 9 minutes. Drain, rinse under cold water and drain well.
2. Whisk the mayo, sugar, vinegar and mustard until smooth.
3. Fold in the pasta, eggs, celery, onion, relish and pepper.
4. Chill overnight for the best flavor.

Serves: 8 | Prep: 20 minutes plus chilling | Keeps: 3 to 4 days in the fridge

4. Southern Macaroni Salad

Southern mac salad has eggs, sweet relish and a good hit of mustard. It tastes a lot like deviled eggs mixed with pasta.

Use cheddar cubes if you want it extra rich. It is a must at summer church potlucks and family reunions.

Ingredients:

• 1 pound elbow macaroni
• 1 1/4 cups mayonnaise
• 2 tablespoons yellow mustard
• 1/3 cup sweet pickle relish
• 6 hard-boiled eggs, chopped
• 1 cup cubed cheddar cheese
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• Salt, pepper and paprika

Instructions:

1. Cook the macaroni in well-salted water for 8 to 9 minutes. Drain, rinse under cold water and drain well.
2. Mix the mayo, mustard, relish, salt and pepper.
3. Fold in the pasta, eggs, cheddar, onion and pepper.
4. Chill at least 2 hours and dust with paprika.

Serves: 8 | Prep: 20 minutes plus chilling | Keeps: 3 to 4 days in the fridge

5. Tuna Macaroni Salad

Tuna turns mac salad into a cheap, filling lunch. Two cans give every serving a good bit of protein.

Peas add color and a little sweetness. Pack it in containers for easy work or school lunches.

Ingredients:

• 1 pound elbow macaroni
• 2 cans (5 oz each) tuna, drained
• 1 cup mayonnaise
• 2 tablespoons lemon juice
• 1 cup frozen peas, thawed
• 3 celery stalks, diced
• 1/4 cup diced red onion
• 2 tablespoons chopped dill
• Salt and pepper

Instructions:

1. Cook the macaroni in well-salted water for 8 to 9 minutes. Drain, rinse under cold water and drain well.
2. Whisk the mayo, lemon juice, dill, salt and pepper.
3. Flake in the tuna and add the pasta, peas, celery and onion.
4. Toss gently and chill for 1 hour.

Serves: 8 | Prep: 20 minutes plus chilling | Keeps: 3 to 4 days in the fridge

6. Chicken Macaroni Salad

Shredded chicken makes this a full meal. Rotisserie chicken saves time and adds great flavor.

Grapes and celery give it a chicken salad feel. Serve it on lettuce or with crackers.

Ingredients:

• 1 pound elbow macaroni
• 3 cups shredded cooked chicken
• 1 cup mayonnaise
• 1/2 cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 cup halved red grapes
• 3 celery stalks, diced
• 1/4 cup sliced green onions
• Salt and pepper

Instructions:

1. Cook the macaroni in well-salted water for 8 to 9 minutes. Drain, rinse under cold water and drain well.
2. Whisk the mayo, yogurt, Dijon, salt and pepper.
3. Add the pasta, chicken, grapes, celery and green onions.
4. Toss and chill for at least 1 hour.

Serves: 8 | Prep: 20 minutes plus chilling | Keeps: 3 to 4 days in the fridge

7. Dill Pickle Macaroni Salad

Pickle lovers, this one is for you. Pickle juice goes in the dressing and chopped pickles go in the salad.

Toss the warm pasta with pickle juice first so the tangy flavor soaks all the way in.

Ingredients:

• 1 pound elbow macaroni
• 1/2 cup dill pickle juice
• 1 cup chopped dill pickles
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 cup cubed cheddar cheese
• 1/4 cup chopped fresh dill
• 1/4 cup diced red onion
• Black pepper

Instructions:

1. Cook and drain the macaroni. Toss it with 1/4 cup pickle juice while warm and let it cool.
2. Whisk the mayo, sour cream, remaining pickle juice, dill and pepper.
3. Fold in the pasta, pickles, cheddar and onion.
4. Chill 2 hours.

Serves: 8 | Prep: 20 minutes plus chilling | Keeps: 3 to 4 days in the fridge

8. Greek Yogurt Macaroni Salad

This lighter version swaps half the mayo for Greek yogurt. It is still creamy with more protein and fewer calories.

Lemon and herbs keep it fresh. Great for meal prep lunches all week.

Ingredients:

• 1 pound elbow macaroni
• 1 cup plain Greek yogurt
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped parsley
• Salt and pepper

Instructions:

1. Cook the macaroni in well-salted water for 8 to 9 minutes. Drain, rinse under cold water and drain well.
2. Whisk the yogurt, mayo, lemon, garlic powder, salt and pepper.
3. Fold in the pasta, cucumber, tomatoes and parsley.
4. Chill 1 hour before serving.

Serves: 8 | Prep: 20 minutes plus chilling | Keeps: 3 to 4 days in the fridge

9. BLT Macaroni Salad

All the flavors of a BLT in a pasta salad, made with crispy turkey bacon.

Add the lettuce right before serving so it stays crisp.

Ingredients:

• 1 pound elbow macaroni
• 10 slices turkey bacon, cooked crisp and chopped
• 1 cup mayonnaise
• 1 tablespoon lemon juice
• 2 cups cherry tomatoes, halved
• 3 cups chopped romaine
• 1/4 cup sliced green onions
• Salt and pepper

Instructions:

1. Cook the macaroni in well-salted water for 8 to 9 minutes. Drain, rinse under cold water and drain well.
2. Whisk the mayo, lemon juice, salt and pepper.
3. Fold in the pasta, tomatoes, green onions and most of the turkey bacon. Chill.
4. Stir in the romaine and top with the rest of the turkey bacon just before serving.

Serves: 8 | Prep: 20 minutes plus chilling | Keeps: 3 to 4 days in the fridge

10. Taco Macaroni Salad

Taco mac salad has seasoned ground beef, beans, corn and a creamy salsa ranch dressing.

Top with crushed tortilla chips right before serving for crunch.

Ingredients:

• 1 pound elbow macaroni
• 1 pound ground beef
• 1 packet taco seasoning
• 1 can black beans, rinsed
• 1 cup corn
• 1 cup shredded cheddar
• 1 cup salsa
• 3/4 cup ranch dressing
• 1 cup cherry tomatoes, halved
• Crushed tortilla chips for topping

Instructions:

1. Brown the beef with the taco seasoning and let it cool.
2. Cook the macaroni in well-salted water for 8 to 9 minutes. Drain, rinse under cold water and drain well.
3. Mix the salsa and ranch. Fold in the pasta, beef, beans, corn, cheese and tomatoes.
4. Chill, then top with chips when serving.

Serves: 8 | Prep: 20 minutes plus chilling | Keeps: 3 to 4 days in the fridge

11. Italian Macaroni Salad

This one uses a zesty Italian dressing instead of mayo, so it is safer for long picnics in the sun.

Turkey salami, mozzarella and olives make it taste like an antipasto platter.

Ingredients:

• 1 pound elbow macaroni
• 1 cup Italian dressing
• 4 oz turkey salami, diced
• 8 oz mozzarella pearls
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced black olives
• 1/2 cup diced red onion
• 1/2 cup grated Parmesan
• 1/4 cup chopped basil

Instructions:

1. Cook the macaroni in well-salted water for 8 to 9 minutes. Drain, rinse under cold water and drain well.
2. Toss the pasta with half the dressing while still slightly warm.
3. Add the salami, mozzarella, tomatoes, olives, onion and Parmesan.
4. Pour on the remaining dressing, add basil and chill 1 hour.

Serves: 8 | Prep: 20 minutes plus chilling | Keeps: 3 to 4 days in the fridge

12. Cheeseburger Macaroni Salad

Everything you love about a cheeseburger: ground beef, cheddar, pickles and a burger sauce dressing.

Shredded lettuce and tomatoes on top finish the look.

Ingredients:

• 1 pound elbow macaroni
• 1 pound ground beef, browned and cooled
• 1 cup mayonnaise
• 1/4 cup ketchup
• 2 tablespoons yellow mustard
• 1/2 cup chopped dill pickles
• 1 1/2 cups shredded cheddar
• 1/2 cup diced onion
• 1 cup cherry tomatoes and shredded lettuce for topping

Instructions:

1. Cook the macaroni in well-salted water for 8 to 9 minutes. Drain, rinse under cold water and drain well.
2. Whisk the mayo, ketchup and mustard.
3. Fold in the pasta, beef, pickles, cheddar and onion.
4. Chill and top with tomatoes and lettuce before serving.

Serves: 8 | Prep: 20 minutes plus chilling | Keeps: 3 to 4 days in the fridge

13. Ranch Macaroni Salad

Ranch seasoning makes this salad taste like your favorite dip. Kids love it.

Add broccoli and cheddar for color and crunch.

Ingredients:

• 1 pound elbow macaroni
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 packet ranch seasoning
• 2 cups small broccoli florets
• 1 cup shredded cheddar
• 1/2 cup shredded carrots
• 1/4 cup sliced green onions

Instructions:

1. Cook the macaroni in well-salted water for 8 to 9 minutes. Drain, rinse under cold water and drain well.
2. Whisk the mayo, sour cream and ranch seasoning.
3. Fold in the pasta, broccoli, cheddar, carrots and green onions.
4. Chill 2 hours.

Serves: 8 | Prep: 20 minutes plus chilling | Keeps: 3 to 4 days in the fridge

14. Egg Macaroni Salad

Lots of chopped eggs make this salad rich and filling. It is great for lunch on its own.

A little mustard and paprika give it that deviled egg taste.

Ingredients:

• 1 pound elbow macaroni
• 8 hard-boiled eggs, chopped
• 1 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon white vinegar
• 3 celery stalks, diced
• 2 tablespoons chopped chives
• Salt, pepper and paprika

Instructions:

1. Cook the macaroni in well-salted water for 8 to 9 minutes. Drain, rinse under cold water and drain well.
2. Whisk the mayo, Dijon, vinegar, salt and pepper.
3. Fold in the pasta, eggs, celery and chives.
4. Chill and sprinkle with paprika.

Serves: 8 | Prep: 20 minutes plus chilling | Keeps: 3 to 4 days in the fridge

15. Shrimp Macaroni Salad

Cooked shrimp and Old Bay make this taste like a summer seafood boil in a bowl.

Buy cooked shrimp to save time and chop them into bite-size pieces.

Ingredients:

• 1 pound elbow macaroni
• 1 pound cooked shrimp, chopped
• 1 cup mayonnaise
• 2 tablespoons lemon juice
• 2 teaspoons Old Bay seasoning
• 3 celery stalks, diced
• 1/4 cup diced red onion
• 2 tablespoons chopped dill

Instructions:

1. Cook the macaroni in well-salted water for 8 to 9 minutes. Drain, rinse under cold water and drain well.
2. Whisk the mayo, lemon juice and Old Bay.
3. Fold in the pasta, shrimp, celery, onion and dill.
4. Chill 1 hour and serve with lemon wedges.

Serves: 8 | Prep: 20 minutes plus chilling | Keeps: 3 to 4 days in the fridge

16. Buffalo Chicken Macaroni Salad

Spicy buffalo sauce and cool ranch make this a game day favorite.

Add blue cheese crumbles if you like them, or keep it with cheddar for picky eaters.

Ingredients:

• 1 pound elbow macaroni
• 3 cups shredded cooked chicken
• 1/2 cup buffalo sauce
• 3/4 cup ranch dressing
• 1/2 cup mayonnaise
• 3 celery stalks, diced
• 1/2 cup shredded carrots
• 1/2 cup blue cheese crumbles or shredded cheddar
• Sliced green onions

Instructions:

1. Cook the macaroni in well-salted water for 8 to 9 minutes. Drain, rinse under cold water and drain well.
2. Toss the chicken with the buffalo sauce.
3. Whisk the ranch and mayo, then fold in the pasta, chicken, celery and carrots.
4. Top with cheese and green onions and chill.

Serves: 8 | Prep: 20 minutes plus chilling | Keeps: 3 to 4 days in the fridge

17. Mexican Street Corn Macaroni Salad

Charred corn, cotija, lime and chili powder give this salad the flavor of elote.

It is a nice change from the usual creamy salads at a barbecue.

Ingredients:

• 1 pound elbow macaroni
• 3 cups corn, charred in a skillet
• 3/4 cup mayonnaise
• 1/2 cup sour cream
• 2 limes, juiced
• 1 teaspoon chili powder
• 3/4 cup crumbled cotija
• 1 jalapeño, minced
• 1/2 cup chopped cilantro

Instructions:

1. Cook the macaroni in well-salted water for 8 to 9 minutes. Drain, rinse under cold water and drain well.
2. Char the corn in a hot dry skillet for 5 to 6 minutes and let it cool.
3. Whisk the mayo, sour cream, lime juice and chili powder.
4. Fold in the pasta, corn, cotija, jalapeño and cilantro. Chill.

Serves: 8 | Prep: 20 minutes plus chilling | Keeps: 3 to 4 days in the fridge

18. Pesto Macaroni Salad

Basil pesto and a little mayo make a creamy, herby dressing that is great with tomatoes and mozzarella.

It works as a side or a light lunch with grilled chicken on top.

Ingredients:

• 1 pound elbow macaroni
• 3/4 cup basil pesto
• 1/3 cup mayonnaise
• 1 tablespoon lemon juice
• 2 cups cherry tomatoes, halved
• 8 oz mozzarella pearls
• 1/2 cup grated Parmesan
• Fresh basil

Instructions:

1. Cook the macaroni in well-salted water for 8 to 9 minutes. Drain, rinse under cold water and drain well.
2. Stir the pesto, mayo and lemon juice together.
3. Fold in the pasta, tomatoes, mozzarella and Parmesan.
4. Chill 1 hour and top with basil.

Serves: 8 | Prep: 20 minutes plus chilling | Keeps: 3 to 4 days in the fridge

19. Sweet Macaroni Salad

This old-fashioned salad uses sweetened condensed milk in the dressing for a sweet and tangy flavor.

It is popular at Southern potlucks and pairs well with salty grilled foods.

Ingredients:

• 1 pound elbow macaroni
• 1 cup mayonnaise
• 1/2 cup sweetened condensed milk
• 1/3 cup white vinegar
• 1/4 cup sugar
• 1 green bell pepper, diced
• 1 large carrot, grated
• 1/2 small onion, grated
• Salt and pepper

Instructions:

1. Cook the macaroni in well-salted water for 8 to 9 minutes. Drain, rinse under cold water and drain well.
2. Whisk the mayo, condensed milk, vinegar, sugar, salt and pepper.
3. Fold in the pasta, pepper, carrot and onion.
4. Chill overnight.

Serves: 8 | Prep: 20 minutes plus chilling | Keeps: 3 to 4 days in the fridge

20. Deviled Egg Macaroni Salad

Mashed yolks go into the dressing and chopped whites go into the salad, so every bite tastes like a deviled egg.

Top with paprika and chives to make it look like the real thing.

Ingredients:

• 1 pound elbow macaroni
• 8 hard-boiled eggs, yolks and whites separated
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 tablespoon pickle juice
• 1/4 cup sweet relish
• 3 celery stalks, diced
• Paprika and chives

Instructions:

1. Cook the macaroni in well-salted water for 8 to 9 minutes. Drain, rinse under cold water and drain well.
2. Mash the yolks with the mayo, mustard, pickle juice and relish.
3. Chop the whites and fold them in with the pasta and celery.
4. Chill, then top with paprika and chives.

Serves: 8 | Prep: 20 minutes plus chilling | Keeps: 3 to 4 days in the fridge

21. Crab Macaroni Salad

Imitation crab is cheap and tasty in a creamy pasta salad. Real crab works too for special occasions.

Lemon and dill keep it light and fresh.

Ingredients:

• 1 pound elbow macaroni
• 1 pound imitation crab, chopped
• 1 cup mayonnaise
• 2 tablespoons lemon juice
• 1 teaspoon Old Bay
• 3 celery stalks, diced
• 1/4 cup diced red onion
• 2 tablespoons chopped dill

Instructions:

1. Cook the macaroni in well-salted water for 8 to 9 minutes. Drain, rinse under cold water and drain well.
2. Whisk the mayo, lemon juice and Old Bay.
3. Fold in the pasta, crab, celery, onion and dill.
4. Chill 1 hour.

Serves: 8 | Prep: 20 minutes plus chilling | Keeps: 3 to 4 days in the fridge

22. Broccoli Cheddar Macaroni Salad

Raw broccoli, sharp cheddar, turkey bacon and sunflower seeds give this salad lots of crunch.

It is like the classic broccoli salad and mac salad combined.

Ingredients:

• 1 pound elbow macaroni
• 3 cups small broccoli florets
• 1 1/2 cups cubed sharp cheddar
• 6 slices turkey bacon, cooked and chopped
• 1/4 cup sunflower seeds
• 1/4 cup diced red onion
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar

Instructions:

1. Cook the macaroni in well-salted water for 8 to 9 minutes. Drain, rinse under cold water and drain well.
2. Whisk the mayo, vinegar and sugar.
3. Fold in the pasta, broccoli, cheddar and onion. Chill.
4. Top with turkey bacon and sunflower seeds before serving.

Serves: 8 | Prep: 20 minutes plus chilling | Keeps: 3 to 4 days in the fridge

23. High Protein Cottage Cheese Macaroni Salad

Blended cottage cheese makes a smooth, creamy dressing with much more protein than mayo.

Add chicken or eggs to make it a full meal prep lunch.

Ingredients:

• 1 pound elbow macaroni (or protein pasta)
• 1 1/2 cups cottage cheese, blended smooth
• 1/4 cup mayonnaise
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 6 hard-boiled eggs, chopped
• 3 celery stalks, diced
• 1/4 cup chopped dill

Instructions:

1. Cook the macaroni in well-salted water for 8 to 9 minutes. Drain, rinse under cold water and drain well.
2. Blend the cottage cheese until smooth, then whisk in the mayo, lemon and garlic powder.
3. Fold in the pasta, eggs, celery and dill.
4. Chill 1 hour.

Serves: 8 | Prep: 20 minutes plus chilling | Keeps: 3 to 4 days in the fridge

24. Vegan Macaroni Salad

Vegan mayo and lots of crunchy vegetables make this salad creamy and fresh with no eggs or dairy.

Chickpeas add protein and make it more filling.

Ingredients:

• 1 pound elbow macaroni
• 1 cup vegan mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 can chickpeas, rinsed
• 3 celery stalks, diced
• 1 red bell pepper, diced
• 1/4 cup diced red onion
• Salt, pepper and paprika

Instructions:

1. Cook the macaroni in well-salted water for 8 to 9 minutes. Drain, rinse under cold water and drain well.
2. Whisk the vegan mayo, Dijon, vinegar, salt and pepper.
3. Fold in the pasta, chickpeas, celery, pepper and onion.
4. Chill 2 hours.

Serves: 8 | Prep: 20 minutes plus chilling | Keeps: 3 to 4 days in the fridge

25. Turkey Ham and Cheese Macaroni Salad

Diced turkey ham and cheddar turn mac salad into a full lunch, like a sandwich in a bowl.

Peas add color and sweetness.

Ingredients:

• 1 pound elbow macaroni
• 8 oz turkey ham, diced
• 1 1/2 cups cubed cheddar
• 1 cup frozen peas, thawed
• 1 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon white vinegar
• 1/4 cup diced red onion

Instructions:

1. Cook the macaroni in well-salted water for 8 to 9 minutes. Drain, rinse under cold water and drain well.
2. Whisk the mayo, Dijon and vinegar.
3. Fold in the pasta, turkey ham, cheddar, peas and onion.
4. Chill 2 hours.

Serves: 8 | Prep: 20 minutes plus chilling | Keeps: 3 to 4 days in the fridge

26. Mediterranean Macaroni Salad

Cucumber, tomato, olives and feta in a lemon oregano dressing. No mayo, so it travels well.

Add chickpeas or grilled chicken for a full meal.

Ingredients:

• 1 pound elbow macaroni
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 lemon, juiced
• 1 teaspoon dried oregano
• 1 English cucumber, diced
• 2 cups cherry tomatoes, halved
• 1/2 cup Kalamata olives, halved
• 1 cup crumbled feta
• 1/4 cup diced red onion

Instructions:

1. Cook the macaroni in well-salted water for 8 to 9 minutes. Drain, rinse under cold water and drain well.
2. Whisk the oil, vinegar, lemon juice, oregano, salt and pepper.
3. Toss with the pasta, cucumber, tomatoes, olives and onion.
4. Fold in the feta and chill 1 hour.

Serves: 8 | Prep: 20 minutes plus chilling | Keeps: 3 to 4 days in the fridge

Macaroni Salad FAQs

How far ahead can I make macaroni salad?

Up to 2 days ahead. Keep some dressing aside and stir it in before serving, since the pasta absorbs it overnight.

Why does my macaroni salad get dry?

Pasta keeps soaking up the dressing as it sits. Make extra dressing, or loosen it with a splash of milk or pickle juice before serving.

How long can macaroni salad sit out?

No more than 2 hours, or 1 hour if it is above 90°F outside. Keep it over ice at picnics.

Can you freeze macaroni salad?

Not really. Mayo separates and the pasta gets mushy when thawed. It is best fresh from the fridge.

What pasta is best for macaroni salad?

Elbow macaroni is classic. Small shells, ditalini and cavatappi also hold the dressing well.

Pick one creamy salad and one mayo-free option and your potluck table is covered. Make them the night before and you are done.

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