26 of Our Best Macaroni Salad Recipes
Updated: Mar. 30, 2021Our best macaroni salad recipes range from classic combos to fun new favorites.
BLT Macaroni Salad
A friend served this BLT pasta salad, and I just had to get the recipe. My husband loves BLT sandwiches, so this has become a favorite of his. It’s nice to serve on hot and humid days, which we frequently get during summer here in Virginia. —Mrs. Hamilton Myers Jr., Charlottesville, Virginia
Yield: 6 servings
1. In a large bowl, combine the first 4 ingredients. Add the macaroni, tomato and onions; toss to coat. Cover and refrigerate. Just before serving, add lettuce and bacon; toss to coat.
If you love macaroni salad, you’ve got to try our other pasta salad recipes!
Classic Macaroni Salad
This classic macaroni salad recipe is a refreshingly light take on an all-time favorite. It’s perfect for a fast weeknight dinner or festive weekend barbecue. —Dorothy Bayes, Sardis, Ohio
Yield: 8 servings
1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
2. For dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar substitute, mustard, salt and pepper. In a large bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat.
3. Refrigerate until serving. Garnish with egg and paprika.
Fast Macaroni Salad
Chopped veggies provide crunch, and cherry tomatoes add vibrant color to this refreshing and creamy pasta salad. —Frankie Bush, Freedom, Indiana
Yield: 2 servings
1. Cook macaroni according to package directions; drain and rinse in cold water. In a small bowl, combine the macaroni and vegetables.
2. In another bowl, combine the mayonnaise, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate until chilled. Stir before serving.
Hawaiian Chicken Macaroni Salad
I usually make this Hawaiian macaroni salad out of leftover chicken. The sweet pineapple complements the crisp celery, green beans and almonds in this flavorful, well-dressed salad. —Margie Dearth, Fremont, Wisconsin
Yield: 2 servings
1. Drain pineapple, reserving 1-1/2 teaspoons juice; set juice aside. In a small bowl, combine the pineapple, macaroni, chicken, celery, green beans and almonds.
2. Combine the yogurt, mayonnaise, salt and reserved pineapple juice. Pour over salad; toss to coat. Chill until serving.
Quick Macaroni Salad
You can’t go wrong with this time-tested winner. Here it is pared down for two. —Carma Blosser, Livermore, Colorado
Yield: 2 servings
1. Cook macaroni according to package directions, adding peas during the last 2 minutes of cooking. Drain and rinse in cold water.
2. In a small bowl, combine the remaining ingredients. Stir in macaroni and peas. Chill until serving.
Bacon Macaroni Salad
This pleasing pasta salad is like eating a BLT in a bowl. Filled with crispy bacon, chopped tomato, celery and green onion, the sensational salad is coated with a tangy mayonnaise and vinegar dressing. It’s a real crowd-pleaser! —Norene Wright, Manilla, Indiana
Yield: 8 servings
1. Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; stir in tomato, celery and green onions.
2. In a small bowl, whisk mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Refrigerate, covered, at least 2 hours. Just before serving, stir in bacon.
Chicken Taco Macaroni Salad
I like to give macaroni salad a taco twist. Rotisserie chicken makes it quick. I’ll often serve this dish as a main course since it’s so hearty. —Lisa Allen, Joppa, Alabama
Yield: 8 servings
1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
2. For dressing, in a small bowl, combine mayonnaise, taco seasoning, sugar, mustard, salt and pepper. In a large bowl, combine chicken, peppers and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with cilantro if desired.
Sweet Macaroni Salad
A sweet out-of-the-ordinary dressing makes this macaroni salad special. My aunt gave me the recipe and it has become one of my favorites. I occasionally leave out the green pepper if I know that people don’t like it, and it still tastes great. —Idalee Scholz, Cocoa Beach, Florida
Yield: 16 servings
1. Cook macaroni according to package directions. Drain and rinse in cold water; drain well.
2. In a large bowl, combine macaroni and vegetables. Whisk together remaining ingredients until smooth and sugar is dissolved; stir into macaroni mixture. Refrigerate, covered, overnight.
Caprese Macaroni Salad
When fresh tomatoes and basil are abundant in the summer, I like to make this wonderful Caprese macaroni salad. —Debbie Glasscock, Conway, Arkansas
Yield: 7 servings
1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
2. For dressing, in a small bowl, combine mayonnaise, dressing mix, sugar, mustard, salt and pepper. In a large bowl, combine tomatoes, mozzarella and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with basil and Parmesan before serving.
Easy Macaroni Salad
This hearty pasta salad is sure to please appetites of all ages—and it serves a lot of folks! —LaVerna Mjones, Moorhead, Minnesota
Yield: 34 servings
1. Cook macaroni according to package directions. Rinse in cold water; drain and cool completely.
2. Place in a large bowl; stir in remaining ingredients. Cover and refrigerate for at least 3 hours.
Polynesian-Inspired Macaroni Salad
I have always loved SPAM, so I decided to combine it with pineapple to make this Polynesian-inspired macaroni salad recipe. It reminds me of vacationing in Hawaii. —Susan Bickta, Kutztown, Pennsylvania
Yields: 10 servings
1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. Meanwhile, in a large skillet, heat oil over medium-high heat. Cook Spam until golden brown, about 8 minutes. Cool completely.
2. For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine pineapple, red pepper, water chestnuts, cooled Spam and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with green onions before serving.
Summer Macaroni Salad
When we grill, my mother asks me to make this summer pasta salad. To make it extra creamy, I like to keep a small amount of dressing separate and stir it in just before serving. —Carly Curtin, Ellicott City, Maryland
Yield: 16 servings
1. Cook macaroni according to package directions. Drain; rinse with cold water and drain again.
2. In a small bowl, mix mayonnaise, water, vinegar, sugar and seasonings until blended. In a large bowl, combine macaroni, peppers, onion and celery. Add 1 cup dressing; toss gently to coat. Refrigerate, covered, until cold, about 2 hours. Cover and refrigerate remaining dressing to add just before serving.
3. To serve, stir in reserved dressing. Sprinkle with parsley.
Scandinavian-Inspired Macaroni Salad
Give a humdrum side salad a Scandinavian touch by adding some freshly chopped dill and tiny shrimp. —Kallee Krong-McCreery, Escondido, California
Yield: 9 servings
1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
2. For dressing, in a small bowl, combine mayonnaise, sugar, dill, mustard, salt and pepper. In a large bowl, combine shrimp, eggs, cucumber and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with red onions and additional dill if desired.
Summer Chicken Macaroni Salad
For sunny, lazy days, I make a loaded macaroni salad that’s like three salads in one. The mix of fresh veggies, sweet peaches and crunchy pistachios is a surprisingly delicious combo. —Nancy Heishman, Las Vegas, Nevada
Yield: 16 servings
1. Cook macaroni according to package directions. Meanwhile, mix chicken, peas, onions, celery, basil, 2 tablespoons lemon juice, salt and pepper. Drain macaroni; rinse with cold water, then drain again. Add to chicken mixture.
2. Mix yogurt, mayonnaise and remaining lemon juice. Add to salad and mix well. Add peaches and cheeses; toss gently. Refrigerate at least 2 hours. Sprinkle with pistachios before serving.
Chicken Caesar Macaroni Salad
Give me a Caesar salad anytime, no matter what form it’s in. I like to add some chicken and artichokes to make this Caesar macaroni salad a little more hearty. —Shawn Barto, Palmetto, Florida
Yield: 8 servings
1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
2. For dressing, in a small bowl, combine mayonnaise, dressing mix, sugar, salt and pepper. In a large bowl, combine chicken, artichokes, Parmesan, capers and macaroni. Add dressing and toss gently to coat.
3. Refrigerate until serving. Top with croutons and additional capers if desired.
Judy’s Macaroni Salad
After finding this vintage macaroni salad recipe years ago, I tweaked the flavor and bumped up the pickles. Tuck this dill pickle pasta salad inside your picnic basket. —Elizabeth Kirchgatter, Maysville, Kentucky
Yield: 12 servings
1. Cook macaroni according to package directions. Drain macaroni; rinse with cold water and drain well.
2. In a large bowl, combine mayonnaise, pickle juice, salt and pepper. Stir in cheese, eggs and pickles. Add macaroni; toss gently to coat. Refrigerate, covered, until chilled, at least 2 hours.
Shrimp and Crab Macaroni Salad
This salad is a summertime staple in our house. If you want to splurge, go ahead and use real crab. —Darla Andrews, Boerne, Texas
Yield: 9 servings
1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
2. For dressing, in a small bowl, combine mayonnaise, mustard, sugar, Old Bay, garlic powder, salt and pepper. In a large bowl, combine crabmeat, shrimp, cucumber and macaroni. Add dressing; gently toss to coat. Refrigerate until serving.
Ricotta, Tomato & Corn Pasta
I love to make healthy meals with produce from my latest farmers market trip. This pasta takes just 30 minutes from pantry to dinner table. You can easily make it a meat entree by adding cooked, shredded chicken. —Jerilyn Korver, Bellflower, California
Yield: 8 servings
1. Cook pasta according to package directions. Drain and rinse with cold water; drain well.
2. In a large bowl, combine beans, tomatoes, corn, onion, ricotta and Parmesan cheeses, basil, oil, garlic, salt, rosemary and pepper. Stir in pasta. Add arugula; toss gently to combine. If desired, sprinkle with parsley. Serve immediately.
Cubano Macaroni Salad
One of my favorite sandwiches is a hot Cubano, piled high with juicy pork, layers of ham and melty Swiss cheese. These same ingredients are amazing turned into a macaroni salad. —Marina Castle Kelley, Canyon Country, California
Yield: 10 servings
1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
2. For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine cheese, pork, ham, pickles and onion. Add dressing; gently to coat. Refrigerate until serving.
Salami & Provolone Pasta Salad
Everyone needs a perfect pasta salad that’s easy to make, especially on busy nights when your family wants a dish that’s fast, light and cool. This is just the thing. —Jill Donley, Warsaw, Indiana
Yield: 8 servings
1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine pepper, cheese and salami.
2. Drain pasta and rinse in cold water. Add to pepper mixture. Drizzle with 1/3 cup dressing and toss to coat. Refrigerate, covered, at least 1 hour. If desired, stir in additional dressing to moisten and sprinkle with basil before serving.
Grecian-Inspired Macaroni Salad
I love all Grecian flavors and tried adding them to a macaroni salad. Toss in whatever olives you can find; personally, I love kalamata olives. —Brigette Schroeder, Yorkville, Illinois
Yield: 9 servings
1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
2. For dressing, in a small bowl, combine mayonnaise, sugar, oregano, zest, mustard, salt and pepper. In a large bowl, combine feta, cucumber, onion, tomatoes, olives and macaroni. Add dressing; gently toss to coat. Refrigerate until serving.
Shrimp Pasta Salad
I adore shrimp, so discovering it in this pasta salad recipe was a real treat for me. The lemon-dill sauce is light and bright. —Traci Wynne, Denver, Pennsylvania
Yield: 10 servings
1. Cook pasta according to package directions. Drain; rinse with cold water and drain again.
2. In a large bowl, combine pasta, shrimp, peas, green onions and parsley. Mix remaining ingredients; stir into pasta mixture. Refrigerate, covered, at least 2 hours.
Barbecue Macaroni Salad
My family loves a touch of barbecue sauce and ranch dressing in our mac salad. Not too much—just a hint of both makes this everyday salad something special. —Andrea Bolden, Unionville, Tennessee
Yield: 5 servings
1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
2. For dressing, in a small bowl, combine mayonnaise, barbecue sauce, ranch dressing mix, sugar, mustard, salt and pepper. In a large bowl, combine eggs, relish and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Drizzle with additional barbecue sauce if desired.
Macaroni Coleslaw
My friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much, we all had to have the recipe. —Sandra Matteson, Westhope, North Dakota
Yield: 16 servings
1. Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onions, celery, cucumber, green pepper and water chestnuts.
2. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.
Middle Eastern-Inspired Macaroni Salad
This creamy, tangy macaroni salad is inspired by the many wonderful flavors of the Middle East. The za’atar seasoning gives it an earthy (and delicious!) taste. —Ruth Hartunian-Alumbaugh, Willimantic, Connecticut
Yield: 8 servings
1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. Meanwhile, in a small skillet, cook lamb over medium heat until no longer pink, 6-7 minutes, breaking into crumbles; drain. Set aside to cool completely.
2. For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine chickpeas, onion, za’atar seasoning, macaroni and lamb. Add dressing; gently toss to coat.
Vegan Macaroni Salad
All the classic flavors come through in this vegan macaroni salad, from the pickle relish to the ground mustard. The only thing you’ll be missing is leftovers! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Yield: 8 servings
1. Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
2. For dressing, in a small bowl, combine the mayonnaise, pickle relish, sugar substitute, mustard, salt and pepper. In a large bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat.
3. Refrigerate until serving. Garnish with paprika.
