Southern Macaroni Salad

There’s something about a big bowl of Southern macaroni salad that instantly feels like home.

Picture tender elbow pasta coated in a creamy, pale-gold dressing, speckled with bright green celery, red bell pepper, and sunny bits of hard-boiled egg.

It’s cool, crisp, and comforting all at once—a invigorating make-ahead side that comes together quickly, then chills while you handle the rest of the meal.

This dish is perfect for busy weeknights, potluck planners, and anyone who loves classic comfort food without a lot of fuss.

I still remember a summer Sunday when unexpected guests dropped by; I tossed this salad together with pantry staples and leftover veggies, and it turned into the star of the table alongside grilled chicken.

It’s ideal for cookouts, church gatherings, easy entertaining, and grab-and-go lunches throughout the week.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers classic Southern flavors with a creamy, tangy, slightly sweet dressing.
• Serves a crowd easily, making it perfect for potlucks and cookouts.
• Uses simple, affordable ingredients you likely already have on hand.
• Preps ahead beautifully, tasting even better after chilling and resting.
• Pairs effortlessly with barbecue, fried chicken, burgers, and picnic favorites.

Ingredients

• 16 ounces elbow macaroni, uncooked — choose a sturdy brand so it holds its shape
• 4 quarts water — enough to let pasta boil freely
• 1 tablespoon salt — seasons the pasta as it cooks
• 1 cup mayonnaise, full-fat — gives the creamiest Southern-style texture
• 2 tablespoons yellow mustard — adds classic tang and color
• 2 tablespoons apple cider vinegar — brightens and balances the richness
• 2 tablespoons granulated sugar — for that signature sweet-savory Southern flavor
• 1 teaspoon kosher salt — adjust to taste after chilling
• 1/2 teaspoon black pepper, ground — use fresh-ground for best flavor
• 1/4 teaspoon paprika — lightly seasons and colors the dressing
• 1/4 cup sweet pickle relish, drained — adds crunch and gentle sweetness
• 3 large hard-boiled eggs, peeled and chopped — contribute richness and texture
• 1/2 cup celery, finely diced — for crisp freshness in every bite
• 1/2 cup red bell pepper, finely diced — adds crunch and subtle sweetness
• 1/4 cup red onion, finely diced — use a mild onion to avoid overpowering
• 2 tablespoons green onions, thinly sliced — add a fresh, mild onion note
• 1/4 cup cheddar cheese, finely shredded (optional) — fold in for extra richness
• 1 tablespoon fresh parsley, chopped (optional, for garnish) — adds color and freshness
• 1/8 teaspoon paprika, for garnish (optional) — sprinkle lightly over the top for color

Step-by-Step Method

Boil the Macaroni

Bring 4 quarts of water and 1 tablespoon of salt to a rolling boil. Add the elbow macaroni and stir. Cook according to package directions until just al dente, about 8–10 minutes.

Avoid overcooking so the pasta keeps its shape. Once done, immediately drain the macaroni in a colander.

Cool and Drain the Pasta

Rinse the hot macaroni under cold running water until completely cool. Toss gently with your hands or a spoon while rinsing to stop the cooking.

Let the pasta drain very well in the colander. Shake off excess water so it doesn’t dilute the dressing later and make the salad watery.

Whisk the Dressing

In a medium bowl, add the mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, kosher salt, black pepper, and 1/4 teaspoon paprika. Whisk until smooth and creamy, with no lumps.

Adjust the balance of tang and sweetness slightly if desired, but remember flavors intensify as the salad chills.

Stir in the Relish

Add the drained sweet pickle relish to the dressing. Stir until the relish is evenly distributed throughout.

This step adds sweetness, tang, and a bit of texture to the macaroni salad. If you prefer a less sweet salad, you can slightly reduce the relish or substitute part with chopped dill pickles.

Combine the Pasta and Veggies

Transfer the cooled, well-drained macaroni to a large mixing bowl. Add the chopped hard-boiled eggs, finely diced celery, red bell pepper, red onion, and sliced green onions.

Gently toss everything together to distribute the ingredients evenly, taking care not to mash the eggs or break the pasta.

Fold in the Dressing

Pour the prepared dressing over the macaroni mixture. Use a rubber spatula to gently fold until every piece of pasta and vegetable is coated.

Scrape the sides and bottom of the bowl to catch any dressing. Make certain the mixture looks evenly creamy without large dry patches of pasta.

Add Cheese if Desired

If using, sprinkle the finely shredded cheddar cheese over the dressed salad. Gently fold it in just until combined, keeping the shreds intact.

The cheese adds richness and a slight sharpness. If the salad seems overly thick after adding cheese, you can later loosen it with a spoonful of mayonnaise or a splash of milk.

Chill and Garnish Before Serving

Taste the salad and adjust seasoning with more salt, pepper, or sugar if needed. Cover the bowl tightly and refrigerate at least 2 hours, or up to a day, to let flavors meld.

Just before serving, stir the salad, then garnish with chopped parsley and a light dusting of paprika, if using. Serve well chilled.

Ingredient Swaps

• Use Greek yogurt for part of the mayonnaise to lighten it up, or swap in a vegan mayo to make the salad dairy-free (skip the cheddar and eggs for a fully vegan version).
• Replace sweet pickle relish with chopped dill pickles for a tangier, less sweet flavor, or use bread-and-butter pickles if that’s what you have.
• Any small pasta (shells, ditalini, mini penne) can stand in for elbow macaroni, and you can swap celery/red bell pepper/onion for what’s on hand—like cucumber, green bell pepper, or scallions.

You Must Know

– Scale • For a smaller batch (about 4 servings), use 8 ounces pasta and halve all other ingredients, keeping the same ratios so the texture stays balanced—roughly 2 tablespoons dressing per cup of cooked macaroni is a good target.

Serving Tips

• Serve in a chilled glass bowl, topped with parsley and a light paprika dusting.
• Pair with fried chicken, barbecue ribs, or pulled pork for a classic Southern spread.
• Spoon into butter lettuce cups for individual, handheld portions at parties.
• Offer alongside baked beans, collard greens, and cornbread for a full cookout plate.
• Pack in airtight containers for picnics, keeping over ice until ready to serve.

Storage & Make-Ahead

Southern macaroni salad keeps well in the refrigerator for 3–4 days in an airtight container.

It’s ideal to make a day ahead so the flavors meld.

Stir before serving and add a spoonful of mayo if it seems dry.

This dish doesn’t freeze well; the pasta and mayo separate.

Reheating

Southern macaroni salad is best served cold.

If desired, gently warm small portions in the microwave on low, or briefly heat in a covered oven-safe dish or saucepan, avoiding boiling.

Potlucks and Church Suppers

Once it’s chilled and ready, this macaroni salad practically begs to be carried into a fellowship hall or spread out on a potluck table.

I scoop it into a big, old-fashioned glass bowl so you can see every colorful fleck—red pepper, celery, green onion, and those soft chunks of egg tucked between the elbows.

When you lift the lid, that cool, creamy scent of mayo and mustard, with a little sweet pickle twang, drifts out and people start drifting over too.

It’s the kind of dish folks recognize from across the room, the one they “just want a spoonful of” before they’ve even found a seat.

I always make extra, because second helpings are a sure thing.

Final Thoughts

Give this Southern Macaroni Salad a try and see how quickly it disappears at your next gathering.

Don’t be afraid to tweak the mix-ins or seasonings to make it just right for your family’s taste.

Frequently Asked Questions

Can I Make This Southern Macaroni Salad Without Eggs for Allergies?

Yes, you can. I’d simply leave out the eggs and maybe add extra celery or bell pepper for texture. The dressing still clings, creamy and tangy, wrapping each cool macaroni curve in bright, Southern-style comfort.

How Can I Adapt This Recipe for Gluten-Free Macaroni?

You can, and I’d start by choosing sturdy gluten-free elbows, boiling them gently, then rinsing very cold. Let them cool completely, then fold in the dressing softly so the tender pasta stays plush and creamy.

Is There a Lighter, Lower-Fat Version of This Salad?

Yes, you can. I’d swap half the mayo for thick Greek yogurt, skip the cheese, load extra crunchy celery and peppers, and brighten everything with more vinegar and herbs so it still tastes lush, not heavy.

Can I Safely Ship This Macaroni Salad for Care Packages?

No, you really shouldn’t ship this; the mayo, eggs, and dairy can spoil dangerously fast. I’d send shelf-stable comfort instead—think cookies, spiced nuts, or jam that still whispers of home when they open it.

What Drink Pairings Go Best With Southern Macaroni Salad?

I’d pour you sweet iced tea first—cold glass, beads of condensation. I’d also love tangy lemonade, crisp pilsner, or a chilled chardonnay, each sip cutting the creaminess and making every peppery, pickle-bright bite sing.