Macaroni Salad With Lemon and Herbs

By Alexa Weibel

Updated May 23, 2023

Macaroni Salad With Lemon and Herbs
Yossy Arefi for The New York Times (Photography and Styling)
Total Time
25 minutes
Rating
4(4,758)
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
  • ⅔cup minced bread-and-butter pickles
  • 2large stalks celery, peeled and finely chopped
  • 4scallions, trimmed and thinly sliced, plus more for garnish
  • ½cup mayonnaise
  • ½cup buttermilk (see Tip)
  • ⅓cup finely chopped fresh Italian parsley, plus more for garnish
  • ¼cup chopped fresh dill, plus small sprigs for garnish
  • ¼cup drained jarred capers, chopped, plus 3 tablespoons caper brine
  • 4teaspoons Dijon mustard
  • 1teaspoon fresh lemon zest and 4 teaspoons juice (from 1 large lemon)
  • 1teaspoon granulated sugar
  • 16ounces elbow macaroni
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

227 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 5 grams polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 6 grams protein; 260 milligrams sodium

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
4,758 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

LR

Love this salad. We make it with 750 g of pasta and _sometimes_ there are leftovers.... I also like to add tuna and fresh frozen peas. The tip below to mix the dressing ahead of time is a good one.

CFXK

At the risk of getting canceled... If a recipe tastes bland, add a little more salt in moderation, 1/4 tsp at a time, and taste. You may find that bland rather quickly transforms into exciting and complex as the salt brings out and highlights the various taste sensations - long before it starts to make the dish taste "salty" And to surely get canceled... Add some MSG to awaken flavors. Myths of headaches and unhealthfulness are purely anecdotal and not borne out by research. Really. No lie.

Eileen

Swapping out the pasta for boiled potatoes (cut in egg-size chunks) is excellent too.

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