Becky’s Macaroni Salad

Okay, so I don’t know what it is really called, but I got the recipe from a gal at church named Becky, so I’m giving her credit.

This is really tasty, and I got lots of compliments when I made it. However — this recipe makes A LOT! So, make a full batch for a big gathering, but make a half or fourth of the recipe for a smaller gathering/meal.


Becky's Macaroni Salad
  • 1 lb elbow macaroni
  • ½ small red onion, minced (can use sweet onion, if you prefer)
  • 1 rib celery, minced
  • ¼ cup fresh parsley leaves, minced (I actually use dried Dill Weed instead)
  • 2 tbsp lemon juice
  • 1 tbsp Dijonmustard
  • ⅛ tsp garlic powder (Shhh...I leave this out of the recipe)
  • Pinch cayenne pepper (Yep...I leave this out too)
  • 1 ½ cups Hellman's mayo
  • Ground black pepper
  1. ) Bring 4 qts water to boil in large pot. Add 1 tbsp salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain briefly so that macaroni remains moist. Transfer to a large bowl.
  2. ) Stir in onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne and let sit until flavors are absorbed, about 2minutes. Add mayo and let sit until salad texture is no longer watery, 5 to 10 minutes. Season with salt and pepper to taste. Serve.
This is even better after it sits in the fridge for a few hours, so it is perfect to make ahead the night before.

Angie Kauffman
Angie, a domestically challenged nerd and mom of three very fun kids, is the founder of Real Life at Home.  Angie also listens to music every chance she gets, writes eBookspodcastsloves Pinterestdocuments the little moments in life on Instagram, and occasionally sleeps.