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Macaroni Salad

Serve this classic side with our Southern Grilled Chicken.

  • Servings: 4
  • Yield: Serves 4
Macaroni Salad

Source: Everyday Food, July/August 2007


  • 1 cup (4 ounces) elbow macaroni
  • 1/4 cup light mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 1/2 cucumber, peeled, seeded, and finely chopped
  • 1 celery stalk, finely chopped
  • 1/4 cup chopped fresh dill
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • Coarse salt and ground pepper


  1. In a large pot of boiling salted water, cook elbow macaroni according to package instructions. Meanwhile, in a medium bowl, combine mayonnaise, sour cream, cucumber, celery, dill, and lemon juice. Drain pasta, and rinse with cold water; add to bowl with mayonnaise mixture. Season with salt and pepper; toss to combine. Serve.

Cook's Note

Refrigerate, covered, up to 1 day.

Reviews (5)

  • lynnguida 20 Apr, 2010

    I don't like Dill - so I used parsley instead of dill and my husband has to cut out salt so I used mrs dash lemon pepper instead of salt and lemon.

  • kristintidd 26 Jul, 2009

    this macaroni salad was great. we usued greek yogurt instead of sour cream as i didn't have any on hand and it turned out just fine. we also used a little over half of the sauce as we don't like our macaroni salads very wet.

  • seabee 30 May, 2009

    Have served this several time and kids and adullts love it! I added chopped red pepper for color and a little crunch.

  • patsy27320 27 Mar, 2009

    It sounds good... but I think it needs a little diced red onions, grated carrots and chopped, seeded tomatoes. Mmmm Yummy :-)

  • Pucci79 7 Jul, 2008

    Great simple macaroni salad recipe - I brought this to a 4th of July BBQ and everyone loved it. The dill really adds the flavor you need to the otherwise plain ingredients.

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