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Old Fashioned Macaroni Salad: Classic Southern Comfort
Samantha Jones

Old Fashioned Macaroni Salad

A creamy, tangy Southern classic with elbow macaroni, fresh celery, and sweet pickles. The lemon-kick dressing and crunchy textures make this nostalgic salad perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Salads
Cuisine: Southern American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 16 oz elbow macaroni (450 g)
  • 1 cup mayonnaise (245 g)
  • ½ cup diamond-cut dill pickles, finely chopped (50 g)
  • ½ cup celery stalks, diced
  • ¼ cup red onion, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons parsley, chopped
  • 2 hard-boiled eggs, diced (optional)

Method
 

  1. Bring a large pot of salted water to a boil
  2. Cook elbow macaroni until al dente, 7-8 minutes
  3. Drain pasta and rinse with cold water; chill in refrigerator
  4. Finely chop pickles and celery; mince red onion
  5. In a bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper to make dressing
  6. Add cooked pasta, pickles, celery, and red onion to dressing; mix until fully coated
  7. Fold in diced hard-boiled eggs if using
  8. Chill salad for 30 minutes before serving
  9. Garnish with fresh parsley before plating

Notes

Replace red onion with white onion for milder flavor
Use vegan mayonnaise for plant-based adaptation
Add breadcrumbs for extra crunch if desired
Optional vinegar substitute if omitted from the dressing
Store in airtight container for up to 2 days