Macaroni Salad is a staple at any Southern gathering. It’s the perfect side dish combining creamy dressing with tender pasta and crunchy veggies. I grew up enjoying this salad at summer barbecues and family picnics, where it was always a favorite. Now, I’m going to share this recipe with you and hopefully, it also becomes a hit in your household.
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There’s just something about that creamy blend of mayo, fresh veggies and a hint of herbs that keeps people coming back for seconds. Whether it’s a weekend potluck or a family reunion, this macaroni salad will bring a little Southern comfort to your table.
A Southern food classic
Southern food is more than just cooking — it’s about tradition and connection. I remember my grandmother making this Macaroni Salad for every summer picnic. We’d sit on the porch, the sun beating down, while she mixed everything in a big bowl. She always added her special touch with a pinch of extra dill and a little shredded cheese.
The flavors were simple, but they brought everyone together around the table. Southern food isn’t just about feeding people; it’s about sharing memories, laughter and love. This Macaroni Salad reminds me of those warm, happy days, and I hope it does the same for you.
Ingredients
How to make Macaroni Salad
Making Macaroni Salad is simple and enjoyable for anyone who loves Southern cooking. Begin by boiling the elbow macaroni in salted water until it’s perfectly tender. Drain the pasta and set it aside to cool, giving it time to reach the right temperature for mixing. While the macaroni cools, focus on creating the creamy dressing that ties everything together.
In a large bowl, combine mayonnaise with shredded cheese, sugar and a flavorful mix of dried herbs like dill, onion, garlic powder and oregano. Stir until the dressing becomes smooth and well blended. Add the diced bell peppers, red onion and celery to give the salad that classic crunch and a burst of fresh flavor. The vegetables help balance the creaminess with a little crispness in every bite.
Once the dressing is ready, fold the cooled macaroni into the bowl. Make sure every piece of pasta is coated in that creamy, flavorful mixture. After everything is well mixed, cover the bowl and chill the salad in the fridge for about an hour. This will give the flavors time to meld together perfectly.
Serving suggestions
This macaroni salad pairs wonderfully with just about any Southern meal. Serve it alongside pulled pork sandwiches, fried chicken or grilled ribs for the ultimate comfort food experience. It’s also a great option for backyard barbecues and potlucks where you want something refreshing but hearty.
To add a bit of extra flair, sprinkle some fresh parsley or chopped green onions on top right before serving. A glass of sweet iced tea is the perfect complement to round out this Southern meal.
Storage tips
Leftovers are a breeze to store. Simply place the Macaroni Salad in an airtight container and keep it in the refrigerator. It will stay fresh for up to three days. Before serving again, give it a quick stir, as the dressing may thicken after being chilled.
If needed, you can add a bit more mayo or a splash of milk to bring it back to its original creamy texture. Avoid leaving it out at room temperature for too long, especially if you’re serving it outdoors.
Southern farewell
There’s something special about sharing a dish that’s been part of family gatherings for years. This Macaroni Salad has a place at every summer cookout and family reunion I’ve ever attended, and I hope it finds a place at your table too.
Its simple, classic flavors will surely bring a smile to everyone’s face. So go ahead, give it a try and let this dish bring a little piece of Southern comfort to your next gathering. I know it’ll be a hit!
Macaroni Salad
Equipment
- Colander
- Large pot
- Mixing bowls
- Serving bowl or dish
Ingredients
- ½ pound elbow macaroni pasta
- ¼ cup shredded cheese
- 1 cup mayo or Greek yogurt
- 1 ½ teaspoon dried onion
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- 1 teaspoon dried dill
- Salt and pepper
- ½ teaspoon dried oregano
- ½ green bell pepper diced
- ½ red bell pepper diced
- 2 celery sticks diced
- ½ red onion diced
- Fresh parsley to serve
- 2 green onions sliced
Instructions
- Boil the elbow macaroni in salted water according to the package directions. Once it’s tender, drain it and set it aside to cool.
- In a large bowl, combine the mayonnaise, shredded cheese, sugar, dried onion, dried dill, garlic powder, dried oregano, salt and pepper. Mix well until everything is evenly combined.
- Toss in the diced red bell pepper, green bell pepper, red onion, celery and green onions. Stir everything together so that the vegetables are evenly distributed throughout the salad.
- Add the cooked macaroni to the bowl and gently fold it into the dressing and vegetable mixture. Make sure the pasta is fully coated in the creamy dressing.
- Cover the bowl and chill the macaroni salad in the fridge for at least an hour. Garnish with fresh parsley before serving and enjoy!
