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Classic Macaroni Salad


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Today is the last of my salad posts for the 4th of July.  Tomorrow, I will have a breakfast idea to share with ya, just in case you prefer to have a breakfast over a bbq.  This classic macaroni salad is very simple.  I love the dill flavor that this one had.  My kids all loved it, however, I must say I am partial to the macaroni salad recipe I have shared before from Paula Deen.  

This classic macaroni salad is a more sticky consistency. Where Paula’s recipe is more creamy and more the flavor I expect from a macaroni salad.  Both are good, it’s just a personal preference for me. I do think I’ll add some milk to the dressing next time to thin it just a bit. This should give it a more creamy consitency.

If you still need some salad ideas be sure to just look around my salad category, there are a lot more yummy recipes if you are still lookin for one. I even have options that incorporate red, white, and blue.

Classic Macaroni Salad | realmomkitchen.com

Here is what you need to make the

Classic Macaroni Salad

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Classic Macaroni Salad | realmomkitchen.com

Classic Macaroni Salad

  • Author: Laura


Units Scale
  • 4 cups uncooked elbow macaroni
  • 1 1/4 cup mayonnaise
  • 1 1/2 Tbsp honey dijon mustard
  • 1 Tbsp red wine vinegar
  • 1 tsp garlic salt
  • 1/2 Tbsp fresh dill, minced
  • 1/4 cup red onion, minced
  • 1/4 dill pickle, minced
  • 1/4 cup celery, minced
  • 2 green onion, diced
  • sprinkle of paprika


  1. Cook the macaroni according to package directions.  I used quick cook which worked great.  It only takes 3 minutes to cook!  Do not over cook you noodles.  It needs to be al a dente.  Also be sure to rinse with cold water.
  2. While the macaroni  cooks, soak the red onions in cold water, for 15 minutes.  Drain the onions and place on paper towel to dry.
  3. In a large serving bowl, combine  the mayonnaise, honey dijon mustard, and vinegar;  whisk until smooth.  Mix in the garlic salt, onion, pickle, dill, and celery.  Fold in the cooked macaroni.  Chill for at least an hour before serving.  Sprinkle with paprika before serving.
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Recipe adapted from Chez Us.

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Heather May 17, 2020 - 8:56 pm

I’m going to assume you mean 1/4 cup dill pickle. Not 1/4 of a dill pickle.

Beth @ Persnickety Hall July 4, 2011 - 1:28 am

I’ve totally been craving macaroni salad! Sounds delish. 🙂

shanna June 30, 2011 - 11:46 am

Okay, thank-you 🙂

shanna June 30, 2011 - 10:37 am

Do you know how much uncooked pasta that is?

Laura June 30, 2011 - 10:49 am

It should have been 4 cups uncooked, I fixed it in the recipe. Thanks.