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.
That sounds like a very light and refreshing salad for a picnic. We just had our yard guys here filling our beds with new mulch too. I never thought of putting boxes of herbs in some of the ‘beds,’ great idea, but I bet around our place the bunnies would be nibbling at them quickly!
Ooh that sounds good! I love mac salad but since my favorite restaurant shut down, I haven’t found one nearly as good. I never thought to make my own!
Bird watching is so fun! I love my bird feeders and all the different birds it attracts. That looks like a delicious salad! I think my family would love it.
This is so pretty and sounds delicious. Thank you for sharing with us.
While my husband doesn’t love lemon, I do and still think I’m going to give this a whirl at the next family get together.
I’ve never eaten lemon in my macaroni salad before but I love lemon, so I definitely want to try this!
I love everything lemon….and yum– perfect with macaroni salad!
I will have to try this recipe soon.It sure does sound super
good,and refreshing with the lemon.
I bet the lemon flavor is spectacular and this dish is a great side to any picnic or BBQ. I would possibly cut the mayo and add some avocado instead.
Sounds like a great variation on Mac Salad. It would pair well with the Italian Ciabatta sandwiches you posted.