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Layered deviled egg potato salad with bacon and ranch dressing.

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
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 8 people
Calories 512 kcal

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.
    ingredients in a bowl
  •  In a separate bowl combine the mayonnaise, milk, lemon juice, lemon zest, salt, pepper, paprika, and cayenne pepper. Fold into the macaroni mixture.
    sauce
  • 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.
    sauce, pasta and vegetable combined in a bowl

Nutrition

Serving: 1gCalories: 512kcalCarbohydrates: 46gProtein: 11gFat: 31gSaturated Fat: 5gSodium: 729mgFiber: 3g
Keyword lemon, macaroni salad, pasta salad
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