Classic Macaroni Salad

I like to use whole wheat elbow macaroni here, and it works beautifully if you can find it. I also like chickpea pasta elbows, and make this with Banza elbows sometimes. Mustard choice? I like to use Dijon-style mustard, or whole grain mustard - both work great. Lastly, leftovers! Leftover are great for a couple days, but the pasta continues to absorb the sauce, so you might want to moisten things up with a bit more mayo at this point, or creme fraiche, or some salted plain yogurt.


  • 1 pound elbow macaroni
  • 1+ cup mayo (or vegan mayo)
  • 2 cups celery, diced
  • 3 tablespoons relish
  • 1 cup chopped scallions
  • 2 tablespoons mustard
  • 1 tablespoon fresh lemon juice, plus more to taste
  • 1/2 teaspoon fine grain sea salt
  • toppings: fresh dill, sliced scallions, watermelon radish, chickpeas (leftover from making this mayo), chive flowers


Prepare the Macaroni

  1. Cook the macaroni in a large pot of well-salted water per package instructions. Drain the pasta, run under cold water, and set aside.

Combine the Ingredients

  1. In a large bowl, combine the macaroni, mayo, celery, relish, scallions, mustard, lemon juice, and salt. Toss really well, and adjust the seasoning with more mustard, or lemon juice, or salt. When it tastes great, serve topped with fresh dill, and any other toppings you like.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serves 12