Nothing says summer like biting into a yummy forkful of macaroni salad! It’s a classic for a reason!

Can You Make Macaroni Salad with Food Allergies? 

Yes! Depending on the food allergy, you can make an easy pasta salad to meet those needs! There are many different versions of gluten free, egg free, dairy free, and corn free pasta noodles. You could also use zoodles (zucchini noodles) in place of pasta for a fun macaroni alternative!

There are also many different vegan mayonnaise products that will help you if you have an egg allergy (and then just opt out of adding the hard-boiled egg to this recipe). 

Thanks to so many awesome dietary options, where there’s a will for a simple macaroni salad recipe, there’s a way! 

The Best Macaroni Salad Recipe

Serves 16-20
Prep Time: 15 min
Cook Time: 10 min

Ingredients:

• 1 box (16 oz) elbow macaroni
• ? cup red onion, finely diced
• ¾ cup or ½ red bell pepper, diced
• ½ cup (2 stalks) celery, diced
• ¾ cup matchstick carrots, chopped
• ¾ cup frozen peas
• 2 large eggs, hard boiled

Dressing:

• 1 cup mayonnaise, regular or light
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon apple cider vinegar
• 2 teaspoons Dijon mustard
• 1 tablespoon granulated sugar
• 2 teaspoons Dijon mustard
• Salt and pepper to taste

Instructions:

• Start by boiling the pasta according to directions on box to al dente.
• Then, while the pasta is cooking, cut vegetables and eggs.

• Add to a large bowl.
• When the pasta is done, rinse thoroughly in cold water.
• Next, add to a large bowl.

• In a small bowl, combine ingredients for dressing until smooth.

• Pour over pasta mixture and mix to coat well.
• Cover and refrigerate at least 1 hour before serving.
• Store leftovers in refrigerator.

Yield: 16-20

Classic Macaroni Salad Recipe

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A summer BBQ just isn't complete without this classic macaroni salad recipe! It is so easy and delicious!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 1 box (16 oz) elbow macaroni
• ⅓ cup red onion, finely diced
• ¾ cup or ½ red bell pepper, diced
• ½ cup (2 stalks) celery, diced
• ¾ cup matchstick carrots, chopped
• ¾ cup frozen peas
• 2 large eggs, hard boiled
• For the Dressing:
• 1 cup mayonnaise, regular or light
• 1 tablespoon apple cider vinegar
• 1 tablespoon granulated sugar
• 2 teaspoons Dijon mustard
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Boil pasta according to directions on box to al dente.
2. While pasta is cooking, cut vegetables and eggs.
3. Add to a large bowl.
4. When pasta is done, rinse thoroughly in cold water.
5. Add to large bowl.
6. In a small bowl, combine ingredients for dressing until smooth.
7. Pour over pasta mixture and mix to coat well.
8. Cover and refrigerate at least 1 hour before serving.
9. Store leftovers in refrigerator.

More Summer Recipes the Whole Family Will Love!

• If you’re looking for light summer meal and appetizer ideas, pita bread recipes are the perfect choice! 
• Salads are one of my favorite things to eat on hot summer days. If you have a hard time getting your kids to eat veggies, try these kid-approved salad recipes! 
• These summer snacks are healthy and yummy! 
• Are you up to your ears in corn, from your garden or the farmer’s market? Try these sweet corn summer recipes! 
• This easy Greek pasta salad recipe with chicken makes a cool and refreshing dinner on hot nights! 

What is your favorite pasta salad ingredient?