Macaroni Salad With Lemon and Herbs

By Alexa Weibel

Updated May 22, 2023

  • A serving spoon is scooped into a bowl of macaroni salad, dotted green with chopped celery, scallions and parsley.
    Yossy Arefi for The New York Times (Photography and Styling)
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Total Time
25 minutes
Rating
4(5,047)
Comments
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Consider this a macaroni salad for the 21st century: Like the original, it’s a welcome accompaniment to picnic fare and pairs with virtually anything off the grill. But this version also happens to be bright, acidic and herbaceous. The traditional elements have been preserved — elbow macaroni, mayonnaise and a pinch of sugar are mandatory — but they’ve been bolstered by bright flavors: lemon zest, tangy capers and pickles, crunchy celery and tons of fresh herbs. It goes lighter on mayonnaise than the original, swapping in tangy buttermilk for a dressing that is more glossy than gloopy. It can be served straight from the fridge or at room temperature. A splash of water stirred in restores its silky sheen.

Featured in: Macaroni Salad for Modern Times

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Ingredients

Yield:10 to 12 servings

  • Kosher salt and freshly ground pepper

  • ⅔ cup minced bread-and-butter pickles

  • 2 large stalks celery, peeled and finely chopped

  • 4 scallions, trimmed and thinly sliced, plus more for garnish

  • ½ cup mayonnaise

  • ½ cup buttermilk (see Tip)

  • ⅓ cup finely chopped fresh Italian parsley, plus more for garnish

  • ¼ cup chopped fresh dill, plus small sprigs for garnish

  • ¼ cup drained jarred capers, chopped, plus 3 tablespoons caper brine

  • 4 teaspoons Dijon mustard

  • 1 teaspoon fresh lemon zest and 4 teaspoons juice (from 1 large lemon)

  • 1 teaspoon granulated sugar

  • 16 ounces elbow macaroni

Ingredient Substitution Guide
Nutritional analysis per serving (10 to 12 servings)

32 grams carbs; 4 milligrams cholesterol; 227 calories; 2 grams monosaturated fat; 5 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 2 grams fiber; 260 milligrams sodium; 6 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to a boil over high.

  2. Step 2

    While the water comes to a boil, prepare your dressing: In a large bowl, stir together pickles, celery, scallions, mayonnaise, buttermilk, parsley, dill, capers and brine, mustard, lemon zest and juice, and sugar. Season with 2 teaspoons salt and 1 teaspoon pepper.

  3. Step 3

    Cook the macaroni in the boiling water until al dente, about 6 minutes; drain well and let cool for a few minutes.

  4. Step 4

    Once cooled, toss macaroni with dressing, season to taste with salt and pepper. Serve immediately or refrigerate until chilled. Top with extra scallions, parsley and dill to garnish just before serving.

Tip

  • If you want to streamline the ingredient list, you could skip the buttermilk, increase the mayonnaise to ¾ cup and use ¼ cup milk.

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Ratings

4 out of 5
5,047 user ratings
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Comments

dimmerswitch

At its' delicious best when chilled for a couple to a few hours. And delicious it is. I was tempted to eat the entire dish all by myself. The 'peel the celery' instruction is a good one. I always do this for use in cold salads of any kind because it makes a difference - here too. I'll use grainy mustard next time and no caper brine. If you're absent buttermilk, I think sour cream could work fine to substitute. This is now in keep and often repeat file.

vicki

Swap garbanzos for macaroni. Gluten free!

Robert L. "Doc" Chapman

I learned this recipe from my gourmet-chef mother. I have made this delicious and welcome cold salad (with variations) at least 6 dozen times. I always make a double batch and use sour cream instead of buttermilk. I never peel the celery, and I mix the mayo the night before with 2 fresh large cloves of micro-planed garlic and add all the herbs and chill overnight in a sealed glass container. I only put out one batch because it's usually gone before the party's over and I eat the rest later. Yum

mary ann

Made this on July 4th for yesterday’s family barbecue. It brought back all the memories of childhood. The only changes I made were plain yogurt for the buttermilk because I didn’t have any and bow tie pasta to be fancy and have lots of surface area for the dressing. Absolutely delicious.

susan

I thought this was just okay. We had a lot of house guests and it remained largely uneaten throughout the weekend, it didn’t deliver enough flavor.

PickyFoodie

Fantastic balance of flavors. No modifications. Works great as directed. I don't like cold dishes, but this one is still amazing especially on hot days or as a road trip food.

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