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Horizontal close-up image of a spoonful of a chilled and creamy elbow macaroni dish in a white bowl with assorted vegetables.

Macaroni Salad with Fresh Herbs

  • Author: Nikki Cervone
  • Total Time: 2 hours, 50 minutes
  • Yield: 12 servings 1x


Our macaroni salad is a rejuvenating update on a side dish classic, with crunchy veggies, a creamy dressing, and fresh herbs.


  • 6 large eggs
  • 1 pound dry elbow (macaroni) pasta
  • 1 tablespoon plus 2 teaspoons salt, divided
  • 1 1/2 cups mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons whole grain mustard
  • 1/2 teaspoon black pepper
  • 4 stalks celery, chopped
  • 1 medium red bell pepper, diced
  • 2 scallions, green and white sections thinly sliced
  • 1/4 cup chopped dill fronds
  • 1/4 cup chopped tarragon leaves


  1. Fill a medium pot 3/4 of the way full with water, and bring to a boil on the stovetop over high heat. Once at a boil, gently place the eggs in the water using a heatproof skimmer. Boil the eggs for 11 minutes. While the eggs are cooking, prepare an ice bath in a large bowl.
  2. Immediately remove the eggs from the pot with a skimmer and submerge them in the ice bath. Allow them to cool for about 5 minutes before peeling them while still slightly warm. Transfer the peeled eggs to an airtight container and place in the refrigerator to cool completely, about 1 to 2 hours. Roughly chop the eggs.
  3. Fill a large pot about 3/4 of the way full with water. Bring to a boil. Add 1 tablespoon salt and pasta. Cook for the amount of time directed on the pasta’s packaging. Drain the cooked pasta in a colander and immediately rinse with cold water until completely cold. Shake off any excess water.
  4. In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, mustard, black pepper, and remaining 2 teaspoons salt.
  5. Place the eggs, pasta, celery, bell pepper, scallions, dill, and tarragon in a large mixing bowl. Pour the dressing on top, and mix everything together until all of the ingredients are completely combined.
  6. Cover the bowl tightly with plastic wrap. Transfer the bowl to the refrigerator and chill and set for at least 1 hour before serving. Store macaroni salad in the refrigerator in an airtight container up to 3 days.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Pasta Salad
  • Method: Stovetop
  • Cuisine: Side Dish

Keywords: macaroni, salad, herbs