Southern Macaroni Salad

Southern Macaroni Salad combines hard-boiled eggs, crunchy vegetables, and a creamy dijon Old Bay spiced dressing for a delicious summer salad with a southern flavor. This picnic-perfect cold pasta salad can be made ahead and takes less than 30 minutes to prepare. It’s a backyard barbecue side dish favorite!

Southern macaroni salad in a wooden bowl topped with fresh parsley.
Southern macaroni salad in a wooden bowl.

There’s the traditional macaroni salad, Hawaiian macaroni salad, and of course, southern macaroni salad, and all have become extremely popular. So what’s different about this southern version?

Why this Recipe Works

Summer barbecues and potluck picnics go together with macaroni salad, which is why it’s a classic side dish. There are many variations, but this southern version has a unique bold flavor.

Next time you want to bring a classic side dish with a little kick try this recipe, which can easily be made ahead. In fact, placing it in the fridge allows it to chill and the flavors to marinate together.

So what makes this recipe southern? Typically, macaroni salad recipes have chopped bell peppers, but this recipe uses diced tomatoes instead. Also, there is a bolder flavor kick with extra paprika, Old Bay Seasoning, and a little hot sauce.

Not only is there bolder flavor in this salad version, but it’s also extra creamy with more than usual dijon mustard, which adds to that delicious flavor.

This chilled pasta salad pairs perfectly with other sides such as pistachio pudding salad and baked beans for a delicious summer meal, and don’t forget the potato salad. If you’re firing up the grill and making burgers and hot dogs then this chilled side salad is an absolute must.

Ingredients You’ll Need

The base of this pasta salad is similar to traditional versions, but there are some slight differences to add a hint of southern flavor. The Old Bay Seasoning being a key flavor change is one that brings an additional southern taste.

Southern macaroni salad ingredients laid out on table.
Southern macaroni salad ingredients.
  • Pasta: this recipe works best using a short pasta such as elbow macaroni, shells, or rotini.
  • Dijon Mustard: using simple dijon mustard will make for a creamy salad dressing, but adding grainy mustard will bring more flavor. Either is great options.
  • Mayonnaise: you can use mayonnaise or Miracle Whip for the base of the dressing. I prefer to use high-quality organic mayonnaise.

Recipe Variations

  • Make it vegan. Swap the mayonnaise for a vegan mayo to make this recipe vegan.
  • Make it gluten-free. Use a gluten-free elbow macaroni for this recipe and it will be free of gluten. Always check the labels of the other ingredients to make sure there’s no hidden gluten.

Additional Add-Ins

There are so many versions of macaroni salad and there’s no wrong one. You can change up some of the ingredients to make a more traditional version or you can add some of the ones below to this southern recipe.

  • Add some meat. Bacon, ham, or even diced pancetta.
  • Bring extra-strong flavor. Toss in some chopped dill pickles, pickle relish, or jalapenos.
  • More veggies. Pimentos, cucumbers, diced bell peppers, or shredded carrots are all delicious add-ins.
  • Cheese. Add some shredded or diced cheese such as cheddar.

Step-by-Step Instructions

Southern macaroni salad process steps 1 and 2.
  • Cook the pasta. Prepare the pasta by cooking it in boiling water for about 9 to 10 minutes or until al dente, then drain and rinse with cold water.
  • Prepare the salad. In a large mixing bowl combine the pasta noodles, hard-boiled eggs, celery, and tomatoes.
Process step 3 for making southern macaroni salad.
  • Mix the dressing. Place the mayonnaise, dijon mustard, lemon juice, Old Bay Seasoning, salt, paprika, and parsley together until smooth.
  • Toss all the ingredients. Add the mayonnaise mixture to the pasta mixture and toss to coat. Serve chilled.

Storage Information

  • Make-ahead info: This recipe can be made 2 to 3 days in advance of when you plan to serve it. Keep it stored in an air-tight container in the fridge and toss the ingredients before setting it out.
  • Storage: Keep leftovers in an air-tight container in the fridge or covered in plastic wrap. It will last 3 to 5 days.
  • Freezing info: To freeze this salad place it in a resealable plastic bag or freezer-safe container. It will last for up to 4 months in the freezer. To serve, let it thaw in the fridge overnight.
Close-up of macaroni salad in a wooden bowl.
Close-up of macaroni salad in a wooden bowl.

Recipe Notes and Expert Tips:

  • After you drain in run cold water over the pasta to chill it quickly. Let it dry though by pouring it out onto a paper towel-lined rimmed baking sheet.
  • Don’t overcook the pasta. You want it to still have some firmness to it when you drain the water. This will allow the pasta to hold its shape better when tossed with the other ingredients.
  • If you don’t have Old Bay Seasoning you can swap out a mixture of garlic powder, onion powder, chili powder, black pepper, and a little nutmeg for a similar flavor.
  • For a bold flavor add some chopped dill pickles and 2 to 3 tablespoons of the pickle juice.
  • For the best taste let the salad chill in the fridge for 30 minutes to an hour before you plan on serving it.
  • If serving this recipe at an outdoor potluck or barbecue keep it out of the sun since it has mayonnaise in it.

Equipment Needed

There is no special equipment needed for this recipe, but I always like to share some of the favorites I have in my own kitchen. Below are some of the items that help make preparing this recipe easier.

  • Colander: these are great colanders and easy to store because they’re stackable.
  • Mixing Bowl: I love these fun vintage-inspired stacking mixing bowls.
  • Chef’s Knife: This knife is pricey but it’s incredible for food prep and makes chopping vegetables super easy.

Southern Macaroni Salad FAQs:

When to serve it?

Southern macaroni salad is perfect for potluck meals or backyard barbecues, but try not to let it sit in the direct sun for hours because it does contain mayonnaise. Anytime you’re serving barbecue chicken or having a summer gathering macaroni salad is a great side dish to serve.

What’s the difference between pasta salad and macaroni salad?

Macaroni salad is mostly a creamy-based salad that tends to be sweet and pasta salad uses oil and vinegar or Italian dressing as a base and has a tangier flavor.

How do I keep macaroni from absorbing the mayonnaise?

Before you incorporate the pasta into the salad make sure it is drained well and not wet. It should also be chilled. To further keep the pasta from absorbing the mayonnaise toss it with a small amount of olive oil to coat it.

How long does macaroni salad last in the fridge?

It will last for 3 to 5 days in the fridge. Keep it covered in plastic wrap or stored in an air-tight container.

Can you freeze macaroni salad?

Yes. To freeze it place it in a resealable plastic bag. It will last for up to 4 months in the freezer.

If you made this recipe I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!

Southern macaroni salad with tomatoes and fresh parsley in a bowl.

Southern Macaroni Salad

This picnic-perfect cold pasta salad is a backyard barbecue side dish favorite. Southern Macaroni Salad combines eggs, crunchy vegetables, and a creamy dijon spiced dressing for a delicious summer salad.
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 12 Servings
Calories: 220kcal
Author: Aimee Mars

Equipment

  • Large Saucepan
  • Colander
  • Chefs Knife
  • Mixing Bowls
  • Measuring Spoons
  • Measuring Cups
  • Whisk

Ingredients

  • 8 ounces Elbow Macaroni
  • 3 large Hard-Boiled Eggs peeled and diced
  • 2 Celery Stalks diced
  • 2 Plum Tomatoes diced
  • 1 cup Mayonnaise
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Lemon Juice optional
  • 1 teaspoon Old Bay Seasoning
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Paprika
  • 2 teaspoons Fresh Parsley chopped

Instructions

  • Bring a large pot of water to a boil and add the pasta, cook until al dente, about 8 to 10 minutes. Drain and rinse with cold water to cool the pasta noodles.
  • Place the chilled macaroni into a large mixing bowl and mix with the hard-boiled eggs, celery, and tomatoes.
  • In a small mixing bowl whisk the mayonnaise, mustard, lemon juice, Old Bay Seasoning, salt, paprika, and fresh parsley together until smooth.
  • Add the mayonnaise mixture to the macaroni and toss to combine. Serve chilled.

Notes

  • After you drain in run cold water over the pasta to chill it quickly. Let it dry though by pouring it out onto a paper towel-lined rimmed baking sheet.
  • Don’t overcook the pasta. You want it to still have some firmness to it when you drain the water. This will allow the pasta to hold its shape better when tossed with the other ingredients.
  • If you don’t have Old Bay Seasoning you can swap out a mixture of garlic powder, onion powder, chili powder, black pepper, and a little nutmeg for a similar flavor.
  • For a bold flavor add some chopped dill pickles and 2 to 3 tablespoons of the pickle juice.
  • For the best taste let the salad chill in the fridge for 30 minutes to an hour before you plan on serving it.
  • If serving this recipe at an outdoor potluck or barbecue keep it out of the sun since it has mayonnaise in it.

Storage Information:

  • Make-ahead info: This recipe can be made 2 to 3 days in advance of when you plan to serve it. Keep it stored in an air-tight container in the fridge and toss the ingredients before setting it out.
  • Storage: Keep leftovers in an air-tight container in the fridge or covered in plastic wrap. It will last 3 to 5 days.
  • Freezing info: To freeze this salad place it in a resealable plastic bag or freezer-safe container. It will last for up to 4 months in the freezer. To serve, let it thaw in the fridge overnight.

Nutrition

Serving: 1Serving | Calories: 220kcal | Carbohydrates: 15g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 247mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @AimeeMarsLiving or tag #AimeeMarsLiving!

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About The Author

Aimee

I’m thrilled you’ve stopped by my space here and love to connect with new friends through food. I’ve always felt sharing meals brings people together, which is one of the many reasons I began this site.

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