Macaroni salad is a classic recipe for a reason! It’s perfect for a potluck or picnic, or anytime during the summer when you need a quick and satisfying side dish.

Macaroni salad is also highly customizable.

Whether you’re bringing it to a picnic, potluck, BBQ, or prepping lunches for the week, this healthy pasta salad hits all the right notes.

I used Veganaise (vegan mayo) instead to lighten it up a little, plus make it easier to sit out at a picnic for a few hours without worrying about egg-based mayo. Veganaise also has a slight tang to it that we love! However, you can use any mayo in this macaroni salad that suits your needs, and it will turn out great.

Why You’ll Love This Macaroni Salad

• Easy to make in one large bowl
• It’s nostalgic and delicious!
• Ready in under 30 minutes
• Picnic-friendly and meal-prep friendly
• Customizable with what you have on hand
• Option for egg-free or dairy-free if made with vegan mayo

Macaroni Salad Ingredients

Pasta

• Elbow macaroni or cavatappi (I used cavatappi in my photos here); any small noodles work

Veggies (finely minced)

• Red bell pepper
• Celery
• Red onion (or green onion)
• Black olives
• Sweet pickles (or sweet pickle relish)
• Optional: roasted red pepper or fresh parsley

Dressing

• Veganaise (or any mayonnaise you prefer)
• Apple cider vinegar
• Pickle juice or white vinegar
• Yellow mustard (or dijon mustard for a twist)
• A pinch of sugar or a drizzle of honey
• Salt and freshly ground black pepper
• Optional: paprika or lemon juice for brightness

How to Make Homemade Macaroni Salad:

1. Prepare elbow noodles or another small pasta shape according to the package instructions. Elbow pasta noodles are classic, but any small pasta works. I find penne or fusilli too big. Go with elbows, cavatappi, ditalini (extra small tubes), or extra small shells (small brown rice pasta shells make a great gluten-free option).
2. Immediately drain and rinse the noodles under colder water and drain well to prevent the excess water from making the final dish too watery.
3. Mince all of the veggies to be a little smaller than the noodles. A mince is smaller than a chop. Take time to mince the veggies for the best texture (see the photo above)—it really makes a difference!
4. Make the dressing in the bottom of a large mixing bowl. Add the cold drained noodles (again, be sure there isn’t a lot of excess water to prevent your macaroni salad from becoming soggy), and veggies, then toss it all together until everything is coated in the dressing.
5. Optional: Add a few tablespoons of freshly chopped parsley and/or chives for a pretty green color if you have some on hand.
6. Allow the salad to chill in the refrigerator, covered, for a few hours before serving to let the flavors come together. Serve it up!

Get the full details and print in the recipe card below.

Variations & Add-Ins

Want to boost the flavor—or the nutrition? Try these:

• Add chopped hard-boiled eggs for protein (classic style)
• Sub Greek yogurt or sour cream for part of the mayo
• Mix in canned tuna for a tuna macaroni salad
• Sub Veganaise for Hellman’s if you prefer traditional mayo
• For a tropical twist, look up a Hawaiian macaroni salad version
• Need more protein or fiber? Stir in chopped edamame or chickpeas

Print

How do you make vegan macaroni salad?

Make your macaroni salad vegan by using Veganaise or another plant-based mayo instead of traditional mayonnaise. This version is also egg-free, making it a smart choice for warm-weather events when the salad may sit out for a couple of hours. You can add a bit of lemon juice, Dijon mustard, or paprika to enhance flavor naturally.

How do you make gluten-free macaroni salad?

Swap in your favorite gluten-free pasta (like brown rice or chickpea elbows) and cook it in salted water until just al dente, according to the package directions. Rinse well under cold water and drain completely before mixing with the other ingredients in a large bowl.

How do you make the best macaroni salad?

The key is in the prep. Don’t overcook your noodles, and be sure to rinse them under cold water immediately after cooking to stop the process and prevent a watery salad. Drain thoroughly. Mince the veggies smaller than the pasta for the best texture. Stir the dressing in the bottom of a large bowl, then pour in the pasta and veggies. Mix until everything is evenly coated. Chill, covered with plastic wrap, for a couple of hours before serving to allow the flavors to meld.

Can I make macaroni salad healthier?

Yes! You can lighten it up by replacing part of the mayo with Greek yogurt or sour cream. You can also boost fiber by adding minced veggies like celery, bell peppers, and even roasted red peppers. For more protein, try adding chopped hard-boiled eggs, chickpeas, or even tuna for a classic tuna macaroni salad vibe.

How long can it sit out at a picnic?

If made with vegan mayo, it’s generally safer for longer. But in general, try to keep macaroni salad refrigerated or in a cooler if it will be out for more than a couple of hours—especially if using dairy-based ingredients.

What’s the nutritional information?

It varies by brand and portion size, but you can use a tool like Cronometer or MyFitnessPal to estimate calories, carbohydrates, protein, sodium, and fiber based on your specific ingredients.

What else goes well at a potluck or summer BBQ?
Check out my Top 13 Potluck Recipes for more!

More Picnic, Potluck & Summer Salad Ideas:

• Superfood Black Bean & Quinoa Salad
• Herby No-Mayo Potato Salad
• Sweet Potato & Black Bean Salad
• 5-Minute Broccoli Slaw 
• Vegan Coleslaw
• Thai Peanut Superfood Slaw
• Mango, Avocado & Cucumber Salad
• Healthy Avocado Caprese