Southern Macaroni Salad Recipe
This post may contain affiliate links. Please read my disclosure policy.
This Southern Macaroni Salad Recipe is an easy classic, creamy, and tangy side dish loaded with tender elbow macaroni, crisp vegetables, and a sweet-and-tangy mayonnaise dressing. Prepped in minutes, it’s the perfect make-ahead salad for BBQs, picnics, potlucks, and summer gatherings.
The perfect balance of creamy, crunchy, sweet, and tangy flavors makes this Southern macaroni salad a crowd favorite! This easy recipe delivers that classic Southern taste with simple ingredients and a few key techniques for the best flavor and texture. It’s great for serving at a cookout or weeknight dinner and is always sure to disappear quickly.
Why You’ll Love This Southern Macaroni Salad Recipe
- Delicious Southern Flavor: Creamy with the perfect crunch, with a slightly sweet, tangy flavor.
- Quick & Easy: Ready in less than 20 minutes of active prep.
- Make-Ahead Easy: Tastes even better after chilling. Party perfect!
- Crowd-Favorite: A hit at Southern potlucks, BBQs, and family gatherings.
My macaroni salad recipe includes ingredients I particularly love, but you can absolutely customize it based on your preferences.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Elbow macaroni: You can substitute it with your favorite bite-sized pasta shape, such as penne.
- Celery: Adds fresh crunch to this salad.
- Jalapeños: To reduce heat, remove the white membranes inside them, then dice.
- Pimentos: Add color and a bit of sweetness to the salad.
- Green onions: Fresh, sliced for crunch, added flavor, and texture.
- Mayonnaise
- Apple cider vinegar
- Lemon juice
- Celery seed: Optional, but adds a delicious flavor.
- Salt and pepper
Ingredient Swaps and Additions
- Lighter Version: Use Greek yogurt in place of half the mayonnaise in the dressing.
- Add Protein: Stir in diced Bacon, Ham, or boiled eggs.
- Gluten-Free: Use gluten-free macaroni.
- Less Spicy: Use dill pickles as a sub for jalapeños.
- Add whole or sliced olives or halved grape tomatoes
How to Make Southern Macaroni Salad
This no-fuss, customizable recipe comes together easily.
Step-by-Step Instructions
- Cook pasta: Cook according to the package instructions.
- Rinse: Drain and rinse cooked pasta with cold water. Allow to drain as you prepare the other ingredients.
- Make the dressing: In a small mixing bowl, stir together the mayonnaise, apple cider vinegar, lemon juice, salt, pepper, and celery seeds, if using.
- Combine ingredients: Add the cooled pasta and your salad ingredients to a large bowl. Add the dressing and stir well until combined.
- Serve: Serve immediately or chill in the refrigerator, then serve.
Recipe Success Tips
- Rinse Macaroni: A cold water rinse prevents sticking and cools it quickly.
- Don’t Overcook: Al dente pasta holds up better in the salad.
- Balance Dressing Flavors: Taste dressing and adjust sugar/vinegar to your sweet/tangy preference.
- Chill: The salad flavor gets even better after resting.
- Make Ahead: Best made the day before or the morning you’re serving.
Storage Instructions
- Store: Refrigerate in an airtight container up to 2 days.
- Do Not Freeze: Mayonnaise-based salads do not freeze well.
- Make-Ahead Tip: Prepare up to a few hours in advance for the best flavor. Stir in a bit more mayo if the pasta absorbed a lot of the dressing. Stir in crisp bacon right before serving, if using.
Frequently Asked Questions
For up to 2 days when stored properly in the refrigerator.
Yes – it tastes even better after chilling for a few hours to overnight before serving.
Elbow macaroni is the traditional choice, but ditalini or small shells also work.
More Favorite Salad Recipes
Why This Southern Macaroni Salad Is a Classic
Creamy, crunchy, sweet, and tangy — this Southern macaroni salad gives everything you want in a classic side dish. Easy to make, make-ahead favorite, and always loved at gatherings, this recipe belongs in the recipe rotation of every Southern cook.
Get This Recipe In Your Inbox
Share your email, and we'll send it straight to your inbox. Plus, enjoy daily recipe inspiration!
Southern Macaroni Salad Recipe
Ingredients
- 2 cups cooked elbow macaroni noodles
- 1/2 cup diced celery
- 1 medium jalapeno pepper, seeded and diced
- 4 ounces diced pimentos
- 2 medium green onions, diced
Macaroni Salad Dressing
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon celery seed, optional
Instructions
- Cook the pasta. Cook the pasta according to the package instructions.
- Rinse. Pour the cooked pasta into a colander and rinse well with cold water. Drain well and allow the pasta to continue to drain as you prepare the other ingredients.
- Make the macaroni salad dressing. In a small mixing bowl, stir together the mayonnaise, apple cider vinegar, lemon juice, salt, pepper, and celery seed if you are using it.
- Combine the salad. Add the cooled pasta and your macaroni salad ingredients to a large bowl. Pour the dressing over the salad and stir well until combined.
- Serve or store. Serve immediately or cover and store in the refrigerator until ready to serve, up to two days.
Notes
- Store: Refrigerate in an airtight container up to 2 days.
- Do Not Freeze: Mayonnaise-based salads do not freeze well.
- Make-Ahead Tip: Prepare up to a few hours in advance for the best flavor. Stir in a bit more mayo if the pasta absorbed a lot of the dressing. Stir in crisp bacon right before serving, if using.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published in 2014.
Amazing recipe. This is a favorite of my family. I use only a third of the mayo and half the salt though. Still delicious!
Just a quick question, does this recipe call for 2 cups elbow macaroni that is cooked? I’m thinking 2 cups cooked elbow macaroni won’t feed 10 people. I was thinking of making this today, and am figuring out how much pasta to cook.
Patti, it is 2 cups cooked elbow macaroni noodles. I hope you enjoy.
You list celery seed (optional), but in the instructions you say celery salt if using. Which is it?
Thank you so much for catching that, Shelley! It should be celery seed in the instructions. Thank you!