This macaroni salad is creamy, bright, and packed with flavor. Crisp chopped vegetables provide excellent texture while a tangy, well-seasoned dressing keeps the salad light and craveable. It’s a great choice for potlucks, family gatherings, barbecues, or as an easy side for weeknight meals.
If you avoided the old-fashioned, heavy mayonnaise salads, give this version a try. The dressing here is tangy and layered with flavor rather than simply mayo-forward, and the pasta is cooked and cooled so it keeps a pleasant bite. Combined with fresh vegetables and cubed cheddar, the result is a well-balanced macaroni salad that feels modern and satisfying.
Why You’ll Love This Macaroni Salad Recipe
- Full of flavor. The dressing combines mayonnaise with yogurt, Dijon mustard, apple cider vinegar, lemon juice, honey and seasonings so you get tang, sweetness and depth—this isn’t just plain mayo.
- Simple and budget-friendly. Basic pantry ingredients and common produce make this an affordable dish that comes together quickly.
- Flexible. Serve it as a side at any barbecue or potluck, or add tuna or shredded chicken to make it a main-dish salad.
Ingredients You’ll Need
- Elbow macaroni
- Add-ins: cubed cheddar, diced celery, shredded cabbage (or coleslaw mix), red bell pepper, and chopped green onions.
- Dressing: mayonnaise, low-fat plain yogurt, apple cider vinegar, fresh lemon juice, Dijon mustard, honey, garlic powder, salt and pepper.
How to Make Macaroni Salad
This macaroni salad is quick to prepare—most of the work is chopping. Follow the recipe below for precise amounts and step-by-step instructions.
- Cook and rinse the pasta. Prepare the elbow macaroni according to package directions. Drain and rinse under cold water to stop the cooking and remove excess starch; drain well so the salad stays light, not gummy.
- Prep the add-ins. Transfer the drained macaroni to a large salad bowl. Stir in cubed cheddar, diced celery, shredded cabbage, red bell pepper and green onions.
- Make the dressing. In a separate bowl whisk together mayonnaise, yogurt, apple cider vinegar, lemon juice, Dijon mustard, honey, garlic powder, salt and pepper. Taste and adjust the seasoning to your preference.
- Combine and chill. Pour the dressing over the pasta and vegetables, toss until evenly coated, then cover and refrigerate for at least 30 minutes to let the flavors meld. Stir before serving.
Recipe Tips
- Mix-ins to try. Add roasted red peppers, crispy bacon, pickle relish, red onion, peas or chopped herbs to customize the salad.
- Rinse the pasta. Don’t skip this step: rinsing stops cooking and removes excess starch so the pasta holds its texture.
- Flavor improves with time. The salad tastes best after it has chilled and the dressing has had time to meld into the pasta—30 minutes is fine, an hour is even better.
What to Serve With Pasta Salad
This macaroni salad pairs well with any grilled or smoked main: chicken, ribs, pulled pork or burgers. It also makes a quick lunch when combined with canned tuna or shredded chicken for added protein.
Storing Leftovers
- To store. Keep macaroni salad refrigerated, covered, for up to 3 days for best quality. Stir well before serving. Discard if the salad has been left at room temperature for more than 2 hours.
Other Easy Side Dishes
- Mac and Cheese Bites
- Quinoa Salad
- Garlic Honey Roasted Sweet Potatoes
Macaroni Salad
Ingredients
- 8 ounces elbow macaroni
- 4 ounces cheddar cheese, cubed
- 3 ribs celery, diced
- 2 cups shredded cabbage (or coleslaw mix)
- 1 red bell pepper, diced
- 1/4 cup chopped green onions
- 1/2 cup mayonnaise
- 1/2 cup low-fat plain yogurt
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 2 tsp honey
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper to taste
Instructions
- Cook macaroni according to package directions. Drain and rinse under cold water; drain well.
- Transfer macaroni to a large bowl and stir in cubed cheddar, celery, cabbage, bell pepper and green onions.
- In a bowl, whisk together mayonnaise, yogurt, apple cider vinegar, lemon juice, Dijon mustard, honey, garlic powder, salt and pepper.
- Taste and adjust seasoning if needed.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Cover and refrigerate for 30 minutes to 1 hour to let flavors meld. Stir before serving.
- Best enjoyed the same day, but will keep refrigerated for 3 to 5 days.
Nutritional info is an estimate. Values will vary based on ingredients and portion sizes; use a nutrition calculator for precise details.