My favorite way to make it is with my homemade vegan mayo, but it works well with regular mayo or store bought vegan mayo too. A blend of mayo, lemon juice, Dijon mustard, garlic, salt, and pepper, it’s lightly creamy, tangy, and super simple to whisk together.
This easy macaroni salad recipe starts with the dressing. However you serve it, I hope you love this recipe! Add it to your Father’s Day menu this weekend, or pack it for a picnic or a weekday lunch.
It comes together in under 30 minutes, and it keeps well if you make it ahead. It features a lightly creamy dressing instead of a super rich one, and it’s chock-full of veggies. I’m so excited to share the results with all of you! In typical Love and Lemons fashion, this macaroni salad gets a punch of fresh flavor from herbs like parsley and dill. So earlier this spring, I set out to make my own macaroni salad recipe, one that would be lighter than, but just as flavorful as, the classic version. Diced dill pickles, vinegar, and mustard give it a tangy, briny flavor, and crisp veggies like bell pepper, celery, and onions add plenty of crunch. Though this kind of dressing is too rich for me these days, there’s still a lot that I do like about macaroni salad. If you’re familiar with classic macaroni salad, you know that it’s usually coated in an ulta-creamy dressing made with mayo, sugar, and even sour cream. This macaroni salad recipe is my fresher take on the kind I ate growing up.
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