I have a serious love affair with summer aside from the Texas heat. That heat does make me want to hibernate inside with the a/c when temps reach three digits. Unfortunately, I have a life so that means things like family fishing trips, bbq’s and more during those heats. When temps are that hot, I don’t want to eat anything that is heavy and hot which means we make a lot of easy summer recipes instead. This simple macaroni salad recipe is one of them and truthfully; it’s one of my favorite recipes hands down. It’s the perfect tailgating recipe, picnic recipe or just as a quick side for your family dinner one night!
This macaroni salad recipe is one of the easiest picnic recipe options that I’ve found. It only takes around 30 minutes to make and once it is chilled, it is ready to eat. You can make it the day you need it or for a deeper flavor, make it the night before and refrigerate to allow the flavors to really mix well together. As long as you store it in an air tight food storage container, it will last a couple of days in the fridge before going bad.
Simple Macaroni Salad Recipe { Picnic Recipe }
Since macaroni salad is one of my favorites when I’m looking for a good picnic recipe, I’ve looked at a lot over the years. This macaroni salad recipe is a bit different though in that it has one ingredient that I’ve rarely seen in others. My recipe contains lemon juice. Most of the ones I’ve seen before don’t which makes this one special in my eyes. Don’t worry about it making this macaroni salad recipe too sour. It doesn’t and instead provides a tangy but creamy picnic recipe that you’ll be asked to bring year after year!
You Will Need:
- 1 (16 oz.) box cooked elbow macaroni
- 1/2 carrot, grated
- 1/2 medium onion, diced
- 1/4 cup white vinegar
- 1/4 cup granulated sugar
- 1 celery stalk, chopped
- 5 hard boiled eggs, roughly chopped
- 1 teaspoon lemon juice
- 1 1/3 cup mayonnaise
- 1/2 teaspoon paprika
- salt and pepper to taste
To start making this macaroni salad recipe, cook and drain the elbow macaroni according to the directions on the package. You’ll also want to make the hard boiled eggs. If you’re cooking them on the stove, bring them to a boil in a large dutch oven with a tight fighting lid and shut them off as soon as they boil. Allow them to sit for 15 minutes and then peel. They should be perfectly cooked. If you’re making your eggs in an InstantPot, cook them in a steamer basket and bring it up to pressure and cook for exactly 60 seconds. Allow your pressure to release naturally and your eggs will be perfectly hard boiled. Roughly chop the eggs when they’re done cooking.
Finally, chop the onion and celery into bite sized pieces and using a fine grate cheese grater, grate the carrot.
Next, combine the mayonnaise, white vinegar, sugar, lemon juice, paprika, salt and pepper together in a large mixing bowl and stir until they’re fully combined. Don’t use a mixer to do this. You won’t need to and instead, will most likely just create a mess. If you would like to use a homemade mayonnaise recipe, go ahead. It makes this macaroni salad recipe taste even better!
Once the ingredients for the sauce are combined, add the celery and carrots to the sauce and use a wire whisk or serving spoon to combine. After it is all combined, stir in the pasta making sure you get a good coating on it all so you don’t have bits of plain pasta.
After you have the pasta thoroughly coated with sauce and everything mixed well, use a rubber spatula or shallow serving spoon to gently fold the eggs into your homemade macaroni salad. Be careful not to mix the eggs in too harshly or you run the risk of crushing them.
Once everything is combined, refrigerate your macaroni salad recipe in an air tight storage container with a lid for two to three hours before serving. Serve chilled and enjoy! This picnic recipe really is one of the easiest that you could possibly make! If you would like, garnish it with a bit more paprika before servings.
- 1 box elbow macaroni, cooked
- ½ carrot, grated
- half an onion, chopped
- ¼ cup vinegar
- ¼ cup sugar
- 1 celery stalk, chopped
- 5 hard boiled eggs, chopped
- 1 teaspoon lemon juice
- 1 and ⅓ cup of mayonnaise
- ½ teaspoon paprika (more for garnish, if desired)
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- In a big bowl mix mayonnaise, vinegar, sugar, lemon juice, paprika, salt and pepper together.
- In the same bowl, fold in macaroni to mayonnaise mixture.
- Add in vegetables and eggs, blend together, cover and refrigerate until ready to serve.
- Garnish with additional paprika if desired before serving.
*originally published May 2016/Updated July 2018
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Stacy Ott
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I’m Stacy, CEO extraordinaire and 1/4 of the Six Dollar Family. I'm on a journey to become a six figure family and I would love if you came along with me! We'll kick off our shoes, sip sweet tea, eat loads of goodies, save some money and maybe even learn a thing or two along the way!
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