Easy Macaroni Salad

The BEST macaroni salad recipe! Filled with crisp veggies and fresh herbs, it’s just as delicious as the classic version, but it’s so much lighter.

This macaroni salad recipe is my fresher take on the kind I ate growing up. If you’re familiar with classic macaroni salad, you know that it’s usually coated in an ultra-creamy dressing made with mayo, sugar, and even sour cream. Though this kind of dressing is too rich for me these days, there’s still a lot that I do like about macaroni salad. Diced dill pickles, vinegar, and mustard give it a tangy, briny flavor, and crisp veggies like bell pepper, celery, and onions add plenty of crunches. So earlier this spring, I set out to make my own macaroni salad recipe, one that would be lighter than, but just as flavorful as, the classic version.

I’m so excited to share the results with all of you! In typical Love and Lemons fashion, this macaroni salad gets a punch of fresh flavor from herbs like parsley and dill. It features a lightly creamy dressing instead of a super rich one, and it’s chock-full of veggies. It comes together in under 30 minutes, and it keeps well if you make it ahead. Add it to your Father’s Day menu this weekend, or pack it for a picnic or a weekday lunch. However you serve it, I hope you love this recipe!

How to Make Macaroni Salad

This easy macaroni salad recipe starts with the dressing. A blend of mayo, lemon juice, Dijon mustard, garlic, salt, and pepper, it’s lightly creamy, tangy, and super simple to whisk together. My favorite way to make it is with my homemade vegan mayo, but it works well with regular mayo or store-bought vegan mayo too.

Whisk the dressing ingredients together at the bottom of a large bowl. Did I mention that this is a one-bowl recipe?

Then, toss in everything else! Here’s what you’ll need:

Macaroni, of course!
Red bell pepper, red onion, and celery – They amp up the savory flavor and add a nice crunch.
Peas – For extra green and a little sweetness.
Capers – I swap them in for the traditional dill pickles! They give this salad a delicious briny flavor, but if you don’t have them on hand, diced dill pickles will work here too.
Fresh parsley and dill – They give the salad a fresh, savory finish. I like to make this recipe with 1/4 cup dill, but if you’re not a dill fan, feel free to start with 2 tablespoons and add more to taste.

Toss the noodles, veggies, capers, and herbs with the dressing, season to taste, and enjoy!

Best Macaroni Salad Recipe Tips

Cook your pasta a little longer than usual. It should be a tad past al dente (but not mushy) so that the pasta stays soft when it cools. I find that the higher time range listed on box instructions is usually just about right for macaroni salad.
Rinse the pasta under cold water. If the pasta is still warm when you add it to the salad, it will start to cook and wilt the veggies. To keep them vibrant and crisp, run the pasta under cold water when you drain it. It should be completely cool before you mix it with the other salad ingredients.
Taste and adjust. Like most salad recipes, this one is flexible, so taste and adjust it to your liking before you serve it! Squeeze on more lemon juice if you want it brighter, or add extra veggies or herbs. And of course, salt to taste.

Sweet Amish Macaroni Salad