Lemon Macaroni Salad

By Angela Sellari Jump to Recipe

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

Angela Sellari

Nothing says summertime like this lemon macaroni salad. It's a summer side dish staple. Perfect for your next cookout!

4 from 2 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Side Dish

Cuisine American

Servings 8 people

Calories 512 kcal

Ingredients

  

1x2x3x

• 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.
  

Nutrition

Serving: 1gCalories: 512kcalCarbohydrates: 46gProtein: 11gFat: 31gSaturated Fat: 5gSodium: 729mgFiber: 3g

Keyword lemon, macaroni salad, pasta salad

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