Nothing says summertime like grilling out and this lemon macaroni salad.
This macaroni salad recipe is extra-special thanks to a lemony sauce for a fresh summer taste. You should definitely give this lemon macaroni salad a recipe a try this summer!
Lemon gives food such a wonderful punch of flavor.
I am not at all a fan of macaroni pasta salad that tastes like vinegar which is in many of the classic recipes. I much prefer making mine with a creamy mayonnaise and lemon sauce.
How to Make Lemon Macaroni Salad
This easy recipe starts with a creamy sauce made with mayonnaise, lemon, herbs and spices. Once the tangy sauce is prepared, dice some celery, carrots, onion, and parsley. Lastly, toss it all together with macaroni that has been cooked, cooled and drained.
Best Macaroni Salad Tips
Make sure to rinse the macaroni pasta after cooking. While I don’t recommend rinsing pasta for warm dishes, rinsing the noodles in cold water help stop the cooking process. You don’t want your macaroni mushy.
This macaroni pasta salad tastes best after it has been covered and refrigerated for several hours. This gives the flavors have a chance to meld and marry.
How to keep the pasta salad from drying out? If your macaroni salad seems dry when you are ready to serve. Simply stir in a little mayonnaise to rehydrate the pasta.
How to Store Macaroni Salad
Macaroni salad can sit out for up to two hours at room temperature. Leftover pasta salad should be stored in an airtight container for up to 3-5 days.
Lemon Macaroni Salad
Ingredients
- 1 lb. macaroni
- 3 stalks celery minced
- 3 large carrots minced
- 1/2 red onion minced
- 1/3 cup parsley minced
- 4 eggs hard boiled and diced
- 1 1/3 cup mayonnaise
- 3-4 tablespoons milk
- juice of 2 lemons
- zest of 1/2 lemon
- 1 1/2 teaspoons salt more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
Instructions
- Cook macaroni, according to package directions. Drain and rinse the pasta under cold water so that it stops cooking. Set aside.
- Mince the celery, carrots, red onion, and parsley, then toss stir into the drained and cooled macaroni. Stir in the chopped, boiled eggs.
- In a separate bowl combine the mayonnaise, milk, lemon juice, lemon zest, salt, pepper, paprika, and cayenne pepper. Fold into the macaroni mixture.
- Taste, and adjust seasonings as needed. Store covered, in the refrigerator. It tastes best after it has sat in the refrigerator for a bit, to let the flavors blend together.
Don’t worry, we know a bird watcher that’s a very “cool” guy in his early 30s. How exciting to have all those birds though. Funny, this recipe reminds me of that lemon and cayenne pepper cleanse 🙂
This sounds great to me – sadly, my husband does not enjoy lemon – which only means more for me. Perks of being married to a somewhat picky eater…..
I love having a bird bath. It’s fun to watch all the different birds show up. We used to have a bird feeder but the squirrels were eating all the food. 🙂 I can’t wait to try your macaroni salad recipe. It’s one of my husbands favorite sides.
This just screams summer picnics and BBQ side dish! 🙂 Yummy!
Angela, that is one delicious looking salad. I’ll happily sit out there and watch birds with you. For the record, my high school son is the one who got me into birdwatching, so there are all ages!
That would be so wonderful, Liz. I love that your son likes birdwatching!
Awesome Macaroni Salad recipe. Going to have to try this for a family picnic one day. Love macaroni salads in the summer.
That sounds delicious!Thank you for sharing 🙂
The macaroni salad looks delicious and refreshing. Why not keep the front section for the growing herbs?
That Macaroni Salad looks delicious.I can definitely see that being served at a family BBQ or picnic.
I haven’t had macaroni salad in years! This looks and sounds really good.