Salads
This Best Foods Original Macaroni Salad Recipe delivers the creamy, herb-packed perfection that makes it a picnic staple and potluck favorite. The secret lies in the herb-infused mayonnaise—bright with dill, crisp celery, and a touch of mustard—that coats each tender pasta strand without turning soggy.
I've perfected this version over years of summer gatherings, where it disappears faster than the chips. What sets this apart is the balance of textures: al dente macaroni holds its shape while absorbing the rich dressing, and the celery adds satisfying crunch.
The recipe builds flavor in layers—first with the mayo base, then with fresh herbs and a hint of vinegar for brightness. It's the kind of dish that tastes even better the next day, when flavors meld completely.
For maximum impact, I recommend chilling the salad for at least 2 hours before serving—this lets the flavors develop fully and prevents the pasta from becoming mushy. The result is a creamy, herby masterpiece that pairs perfectly with grilled meats, sandwiches, or on its own at a summer barbecue.
Optional additions like diced ham or hard-boiled eggs make it even more versatile. Whether you're prepping for a family reunion or a simple weeknight dinner, this macaroni salad delivers restaurant-quality results with minimal effort. The best part?
It's a recipe that gets better with age, making it ideal for meal prep and ahead-of-time cooking. Let's make it!
Ingredients for best foods original macaroni salad
These 12 ingredients transform into the creamiest macaroni salad you'll ever make—herby, crunchy, and packed with picnic-day flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Medium Elbow Macaroni 🍝 | 1 ½ lbs | Cooked al dente, drained cold |
| Mayonnaise 🥫 | 1 ½ cups | Best Foods brand preferred |
| Fresh Dill Weeds 🌿 | ½ cup | Chopped finely, stems removed |
| Celery Stalk 🧅 | 2 whole | Diced small, crisp variety |
| Sweet Onion 🧅 | ¼ cup | Finely diced, Vidalia preferred |
| Yellow Mustard 🌶️ | 1 tbsp | Dijon or American style |
| White Vinegar 💧 | 1 tbsp | Apple cider vinegar works too |
| Granulated Sugar 🍚 | 1 tbsp | Lightly packed |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Hard-Boiled Eggs 🥚 | 2 whole | Optional, chopped fine |
| Diced Ham 🍖 | ½ cup | Optional, black forest preferred |
The mayo is non-negotiable here—Best Foods brand gives that perfect tangy richness, but any good-quality mayo works. Fresh dill is a must for that bright, herby note (the good stuff, not the dried kind), and Trader Joe's or Whole Foods have the best bunches. Celery should be crisp—if it feels rubbery, grab fresh. For the onion, Vidalia sweetens the dressing without overpowering, but regular yellow works too. The macaroni? Cook it al dente and drain it cold—this prevents that dreaded mushy texture. I always buy a 1.5 lb box because it's easier to handle than smaller packages.
No fresh dill? Dried dill at one-third the amount gets you close, but it lacks that fresh brightness. Subbing ham? Black Forest or honey ham adds sweetness that pairs perfectly. The mustard and vinegar balance the richness—skip the vinegar if you prefer it milder. For extra crunch, add 1/4 cup chopped pecans or 1/2 cup diced bell pepper. The eggs and ham are totally optional but make it feel like a celebratory dish. If you're prepping ahead, toss the dressing with the pasta 1 hour before serving—this lets flavors meld without turning soggy.
This salad tastes even better the next day, so make it ahead. Store in an airtight container in the fridge for up to 5 days. The flavors get deeper as it sits, which is why it's perfect for meal prep. For potlucks, I always pack it in a glass container with a tight lid—keeps it fresh and looks pretty. If you're worried about sogginess, add the celery and onion right before serving. The dressing keeps for 2 weeks in the fridge if you make extra—just store it separately and mix when ready.
Why You'll Love This Recipe
- Fewer Ingredients, Bigger Flavor: I swear by this combo—just mayo, dill, and sweet onion. No weird add-ins, no overpowering spices. The celery adds that satisfying crunch, and the dill? It brightens the whole thing up like a summer breeze.
- No Cooking Required: Honestly, this is my lazy-day win. Boil the pasta, chop the veggies, mix it all together—done. No oven, no fuss, and zero cleanup beyond a colander. That’s how you make a dish that actually fits into your life.
- Picnic-Proof Perfection: Between us, this is my go-to for tailgates, potlucks, or just a picnic in the park. It holds up for hours, stays creamy, and the dill keeps it from getting soggy. Plus, it’s the one side dish no one will skip seconds on.
- Budget-Friendly Staples: Sweet onions and celery are cheap, mayo’s a pantry staple, and elbow macaroni? You can’t beat it. I make this for a crowd and still have leftovers that taste just as good three days later. That’s the kind of recipe that saves you money and stress.
Step-by-step instructions for herb-packed mayonnaise macaroni salad
This classic macaroni salad delivers that perfect balance of creamy, tangy, and fresh flavors everyone loves.
👨🍳 Step 1: Cook and Chill the Pasta
Start by cooking the 1.5 lbs medium elbow macaroni in a large pot of well-salted water according to package directions for al dente texture. Drain immediately and rinse under cold water to stop the cooking process. This cold rinse is crucial—it prevents the pasta from becoming mushy when mixed with the mayo later.
Transfer the drained pasta to a large mixing bowl and let it cool completely to room temperature. I like to spread it out on a baking sheet for 10 minutes while I prepare the dressing—this ensures no residual heat remains that could break down the mayo. The pasta should be cool to the touch before proceeding.
🥘 Step 2: Prepare the Herb and Vegetable Mix
Finely chop the 2 whole celery stalks and 0.25 cup sweet onion into small, uniform pieces—aim for about 1/8-inch dice. The smaller the pieces, the more evenly distributed they'll be in the final salad. Remove stems from the 0.5 cup fresh dill weeds and chop them finely as well. You want the dill to be visible but not overwhelming in texture.
Add the chopped celery, onion, and dill to the cooled pasta. Give everything a gentle toss with a silicone spatula to distribute the herbs and vegetables evenly. This is where the fresh flavors start to infuse into the pasta—you'll notice the aroma become more vibrant as you work.
🍳 Step 3: Make the Creamy Dressing
In a medium bowl, whisk together the 1.5 cups mayonnaise, 1 tbsp yellow mustard, 1 tbsp white vinegar, 1 tbsp granulated sugar, 1 tsp salt, and 0.5 tsp black pepper. The sugar might seem unusual, but it balances the tanginess of the vinegar and enhances the overall flavor profile. Whisk until completely smooth—no streaks of mustard should remain.
This is the heart of your salad, so take your time here. The dressing should be perfectly emulsified, with a smooth, creamy consistency that will coat every strand of pasta beautifully. If you're using the optional 0.5 cup diced ham, add it to the bowl now and stir gently to distribute evenly.
🥘 Step 4: Combine and Chill
Pour the dressing over the pasta mixture and gently fold everything together with a spatula. Be careful not to overmix—just combine until the dressing is evenly distributed. If you're using the optional 2 whole hard-boiled eggs, chop them finely and fold them in now. The eggs add a lovely texture contrast that keeps this salad interesting.
Cover the bowl and refrigerate for at least 4 hours, but I recommend overnight if possible. This chilling time allows all the flavors to meld together perfectly. The longer it chills, the more the flavors develop and the creamier the texture becomes. When you're ready to serve, give it one final gentle stir to redistribute everything.
🍽️ Step 5: Serve and Enjoy
This macaroni salad tastes best when served cold, straight from the refrigerator. The perfect temperature for serving is about 40°F—cool enough to keep the mayo from separating but still refreshing. The colors should be vibrant with bright green dill peeking through, and the texture should be creamy yet slightly crisp from the celery and onion.
Serve this classic salad at picnics, potlucks, or family gatherings. The balance of creamy mayo, fresh herbs, and slightly sweet onion makes it a crowd-pleaser that always gets rave reviews. For best results, eat it within 3-4 days when stored properly in the refrigerator. The flavors only get better with time!
Pro Tips For Making Best Foods Original Macaroni Salad
- Rinse the Pasta Cold: Dump the cooked macaroni into a colander and hit it with a quick cold-water rinse—right after draining. This stops the cooking and cools it fast, so your salad doesn’t turn into a gluey, sad mess. (Yes, even if it looks weird—your future self will thank you.)
- Dice the Onion Tiny: That sweet onion? Cut it into pea-sized pieces, not thin slices. Tiny dice means more surface area, so it softens faster and blends into the salad instead of sitting like chewy little surprises. I learned this the hard way—no one wants onion crunch in their mac salad.
- Fold in Dill Last: Toss the fresh dill into the salad right before serving. If you mix it in early, it’ll wilt into a sad, mushy pile. Keep it bright and herbaceous by adding it just as you’re plating—like garnish, but edible.
- Chill It Longer: Don’t rush the fridge time. Give this salad at least 2 hours to marinate—overnight is even better. The flavors meld, the mayo sets up, and the celery stops tasting like raw celery. (I know, I know—you’re impatient, but trust the process.)
Serving suggestions for this best foods original macaroni salad
Picnic Perfection
This macaroni salad is the ultimate picnic side dish—pack it in a glass mason jar with the dressing on top to keep ingredients fresh and layers intact. For a rustic touch, serve it in a woven picnic basket alongside sandwiches and chips.
The creamy texture holds up beautifully in 70°F+ temperatures, making it ideal for outdoor gatherings. 🧺
BBQ Companion
Pair this salad with grilled favorites like pulled pork sandwiches or burgers—the cool, creamy flavors cut through rich meats perfectly. For a smoky twist, add ½ cup crumbled bacon to the dressing.
Serve in individual paper-lined bowls for easy sharing at cookouts. The dill and celery add refreshing contrast to charred meats.
Potluck Crowd-Pleaser
Bring this salad to potlucks in a large glass bowl (I love Le Creuset for its vibrant colors). Garnish with extra dill sprigs for a pop of green that makes it look as good as it tastes.
Label it clearly—this recipe disappears fast! For a festive touch, arrange it on a wooden board with lemon wedges on the side. The herby flavor makes it a standout dish.
Lunchbox Upgrade
Divide leftovers into bento-style containers for easy lunches. The salad keeps well for 3-4 days when stored properly. Add ¼ cup shredded carrots for extra crunch and color.
Pack with whole-grain crackers and sliced apples for a balanced meal. The creamy texture makes it satisfying enough to eat straight from the container—no reheating needed!
Holiday Table Centerpiece
For special occasions, arrange the salad in a hollowed-out bread loaf or large ring mold for an elegant presentation. Garnish with edible flowers or a sprinkle of paprika for color.
Serve at room temperature alongside roast turkey or ham for a classic holiday spread. The herby notes complement rich holiday flavors beautifully.
Kid-Friendly Twist
Make it fun for kids by letting them assemble their own mini salads in muffin tins. Layer pasta, dressing, and optional ham or egg pieces. Top with crushed potato chips for extra crunch.
Serve with fruit skewers for a balanced kids' meal. The familiar flavors always get a thumbs-up from little ones! 👶
Nutrition facts
Frequently asked questions
Why does this macaroni salad taste better the next day?
The flavors develop fully when chilled, allowing the herbs and dressing to infuse into the pasta. The mayo also thickens slightly, creating a creamier texture. This is why it's perfect for meal prep—just make it ahead and let it sit overnight before serving!
Can I substitute the elbow macaroni with another pasta shape?
Yes! Try farfalle or rotini for fun twists, but stick with medium-sized shapes. Smaller pasta like orzo may get lost in the dressing. The key is al dente texture—any shape that holds its shape when cooked works beautifully.
How do I keep the salad from getting soggy if I make it ahead?
Store the dressing and pasta separately in airtight containers until ready to serve. Mix just before eating or 1 hour before serving to maintain crispness. The celery and onion can be added fresh right before serving for extra crunch.
What's the best way to reheat leftovers?
This salad isn't meant to be reheated—it's designed to be served cold! If you must warm it slightly, microwave for 30 seconds on low power, but expect the texture to become softer. For best results, enjoy it chilled within 3-4 days of making.
Can I make this recipe without mayonnaise?
For a lighter version, substitute with Greek yogurt or vegetable mayo (use 1.25 cups for thickness). Add 1 tbsp lemon juice to balance flavors. The texture will be tangier but still creamy—great for those watching fat intake!