Need an easy side dish that disappears first at every cookout, picnic and potluck? I’ve been making comfort food recipes for busy families for more than 15 years, and this deli macaroni salad is one of those tried-and-true recipes I come back to every summer because it’s simple, make-ahead friendly and always gets rave reviews.
Unlike many macaroni salad recipes that are overloaded with mayonnaise, this version strikes the perfect balance between creamy, tangy and crunchy. Dill pickles, pickle juice, celery and hard-boiled eggs create that classic deli-counter flavor we all know and love, while still tasting fresh and homemade.
The flavor gets even better after a few hours in the refrigerator, making it perfect for BBQs, holiday gatherings, family reunions and busy weeknight meals.
Why This Recipe Works
- It tastes just like the creamy deli macaroni salad we all grew up eating, but it is fresher, more flavorful and made right in your own kitchen.
- It is the perfect make-ahead side dish. In fact, I think it tastes even better after a few hours in the refrigerator when all of those flavors have had time to mingle.
- The dressing is rich, creamy and perfectly balanced without being overly heavy or drowning the pasta in mayonnaise.
- The celery, red onion and dill pickles add just the right amount of crunch and tang to keep every bite interesting.
- It is budget-friendly, feeds a crowd and comes together with simple ingredients that are easy to find.
- This recipe has earned permanent status in my summer recipe rotation because people always rave about it and beg for the recipe.
- The leftovers are just as delicious the next day, making it perfect for easy lunches and quick side dishes throughout the week.
Whether you’re planning a backyard BBQ, church potluck, graduation party or family reunion, this deli macaroni salad is always one of the first dishes to disappear. For larger gatherings, I often pair it with my Pasta Salad with Italian Dressing so guests can choose between a creamy pasta salad and a lighter vinaigrette-based option.
Recipe Ingredients for Deli-Style Macaroni Salad
Pasta – Elbow macaroni is the classic choice and holds the creamy dressing perfectly. Cook it just until al dente so it doesn’t get mushy after chilling. Regular or large elbows both work great. When we host guests who eat gluten-free, I often use chickpea pasta and nobody complains!
Eggs – Hard-boiled eggs add richness, texture and that nostalgic homemade macaroni salad flavor. Chop them into bite-sized pieces before adding!
Celery – Don’t be shy with the celery. It adds the perfect fresh crunch that balances the creamy dressing.
Dill Pickles and Pickle Juice – These are what give this salad its signature deli-style flavor. If you’re a pickle lover, you’ll appreciate every bite. If you’re not a fan, leave them out and add extra celery instead. Sweet pickle relish can also be substituted for a slightly sweeter flavor.
Red Onion – Adds just the right amount of bite and color. Yellow or white onion can be used if that’s what you have on hand.
Mayonnaise – The base of the creamy dressing. For a lighter version, replace part of the mayonnaise with plain Greek yogurt. For an extra flavor boost, swap about 1/2 cup of the mayo for sour cream.
Mustard – Yellow mustard keeps the flavor classic and familiar. If you prefer a little extra zing, substitute Dijon mustard.
Apple Cider Vinegar – Adds brightness and balances the richness of the dressing. White vinegar or red wine vinegar are great substitutes.
Sugar – Just a touch helps round out the tangy flavors. If you prefer a less sweet macaroni salad, feel free to reduce it or leave it out.
Seasonings – Salt, black pepper and garlic powder may seem simple, but together they create the perfect savory flavor that keeps people coming back for seconds.
How To Make Deli Macaroni Salad
- Cook the pasta.
Cook the elbow macaroni according to package directions until al dente. Drain and rinse with cold water to stop the cooking process, then allow it to cool completely.
- Combine ingredients.
In a large bowl, combine the hard-boiled eggs, celery, dill pickles and red onion.
- Add dressing.
Add mayonnaise, pickle juice, yellow mustard, apple cider vinegar, sugar, salt, pepper and garlic powder. Stir until well combined.
- Combine everything.
Add the cooled macaroni to the bowl and stir until every noodle is coated in the creamy dressing.
- Chill and serve.
Cover tightly and refrigerate for at least 2 hours before serving. This gives the flavors time to mingle and creates that classic deli-style flavor everyone loves. Give it a quick stir before serving and enjoy!
Megan’s Top Tip
Don’t skip the chill time. While you can technically serve this immediately, the flavor is dramatically better after a few hours in the refrigerator. The pasta absorbs some of the dressing and all of the flavors have time to come together.
How To Store Macaroni Salad
Store leftover macaroni salad in an airtight container in the refrigerator for up to 4 days. Give it a quick stir before serving, as the pasta may absorb some of the dressing during storage.
If needed, add a splash of pickle juice or a spoonful of mayonnaise to refresh the texture.
Recipe Notes
- If you can resist digging in right away (good luck), let the salad chill in the refrigerator for at least 2 hours before serving. The flavor gets noticeably better as everything has time to mingle.
- For a lighter version, replace up to half of the mayonnaise with plain Greek yogurt. You’ll still get plenty of creaminess with a little less richness.
- If you prefer Miracle Whip, go for it! It will create a slightly sweeter dressing, but it tastes delicious.
- Macaroni salad tends to soak up dressing as it chills. If it looks a little dry before serving, stir in a splash of pickle juice or a spoonful of mayonnaise to bring it back to life.
- One of my favorite things about this recipe is that the leftovers are just as good the next day. Store in an airtight container in the refrigerator for up to 4 days.
- If you’re serving this at a picnic, BBQ or potluck, don’t let it sit in the sun for too long. Pop it back into the refrigerator whenever possible to keep it fresh and food-safe.
Pasta Salad Add-Ins
One of the things I love most about homemade macaroni salad is how easy it is to customize. Start with the base recipe, then make it your own with any of these tasty additions:
- Add 1/4 to 1/2 cup chopped bell peppers for extra crunch and color. Green, red, orange or yellow peppers all work great.
- Stir in sliced green onions for a fresh, mild onion flavor.
- Chopped green olives or black olives add a delicious salty bite.
- Brighten everything up with a squirt of fresh lemon juice or lime juice.
- Add cooked shredded chicken for a protein-packed version that can double as a light meal.
- If you like a little heat, mix in a pinch of cayenne pepper or a few dashes of your favorite hot sauce.
- Fresh herbs such as parsley, dill or chives add a burst of fresh flavor.
- For even more deli-style flavor, add up to 1 teaspoon celery seed or celery salt.
- Turn it into a heartier salad by adding chopped salami, crispy bacon, hot dog slices or another favorite cooked meat.
- Shredded cheddar cheese is another delicious addition if you’re feeding cheese lovers.
FAQ
Absolutely! In fact, I recommend it. The flavors get even better after a few hours in the refrigerator, making this the perfect make-ahead side dish for potlucks, picnics and BBQs.
When stored in an airtight container, macaroni salad will stay fresh in the refrigerator for up to 4 days.
Because this recipe contains mayonnaise, freezing is not recommended. Mayo-based dressings can separate after thawing and create an unpleasant texture.
As a side dish, plan on serving about 1/2 to 3/4 cup per person. One batch of this recipe typically serves about 10 to 12 people.
Yes! Miracle Whip can be substituted for the mayonnaise if you prefer a slightly sweeter flavor.
Pasta naturally absorbs some of the dressing as it chills. If your salad seems dry before serving, stir in a splash of pickle juice or a spoonful of mayonnaise to freshen it up.
Yes. Rinsing the cooked macaroni under cold water stops the cooking process and cools the pasta quickly. This helps prevent mushy noodles and makes it easier for the dressing to coat the pasta evenly.
More Summer Side Dish Recipes
If you’re planning a cookout, picnic or potluck, here are a few more easy side dishes and pasta salads to add to the menu:
- Italian Pasta Salad – Packed with salami, mozzarella, olives and crisp vegetables tossed in a flavorful dressing.
- Dill Pickle Pasta Salad – A must-make for pickle lovers. Creamy, tangy and loaded with crunch.
- Asian Pasta Salad – Colorful vegetables and a sweet-and-savory dressing make this a guaranteed crowd favorite.
- Pasta Salad with Italian Dressing – A simple, flavor-packed pasta salad that’s perfect for summer gatherings.
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Deli Macaroni Salad Recipe
Ingredients
- 16 oz elbow macaroni
- 3 eggs hard-boiled and chopped
- 3 stalks celery sliced
- 1/2 cup dill pickles chopped
- 1/2 red onion chopped
- 1 cup mayonnaise
- 1/4 cup pickle juice
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tbsp granulated sugar
- 1/2 tsp fine sea salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Instructions
- Cook pasta in boiling water until al dente. Drain and rinse with cold water. Set aside.
- In a large mixing bowl, combine the eggs, celery, pickles, onion, mayo, pickle juice, mustard, vinegar, sugar, salt, pepper and garlic powder. Add the cooled, cooked pasta.
- Mix well, cover tightly and refrigerate until ready to serve. This dish is best served chilled.
Video
Notes
- For the best flavor, refrigerate the macaroni salad for at least 2 hours before serving. The flavors continue to develop as it chills.
- If the salad seems dry after refrigeration, stir in a splash of pickle juice or a spoonful of mayonnaise before serving.
- Miracle Whip may be substituted for the mayonnaise for a slightly sweeter flavor.
- For a lighter version, replace up to half of the mayonnaise with plain Greek yogurt.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This recipe is not recommended for freezing, as the mayonnaise-based dressing may separate after thawing.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
why an instant pot recipe for potato salad where the article is for a macaroni salad..
That is a very good question. Thank you for bringing it to my attention – fixed!