Published: May 13, 2025
Make some macaroni salad. You know why? Because you can. This old-school favorite pairs perfectly with whatever’s on the grill and makes for a perfect snack during a South Florida summer. This version is a bit lighter than the typical gloopy varieties, thanks to swapping some of the mayo for olive oil and a hit of fresh lemon juice. Plus the macaroni to vegetable ratio leans a little heavier to the veggie side. And really, is there anything better than opening the fridge to find a bowl of leftover macaroni salad waiting?
For the Salad
1 pound cavatappi or elbow macaroni
2 large red or orange bell peppers, diced (¼-inch)
5 stalks celery, diced (¼-inch)
5 carrots, diced (¼-inch)
⅓ cup red onion, finely chopped
1 cup fresh parsley, roughly chopped
For the Dressing
½ cup avocado oil
¾ cup mayonnaise
¼ cup apple cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon granulated sugar
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon sweet paprika (optional)
Preparation
Make the dressing by whisking all ingredients together in a large bowl until well combined.
Bring a large pot of water to a boil and salt it generously. Cook the macaroni until al dente, then drain and transfer to a large mixing bowl. While the pasta is still warm, add the dressing and stir to coat, allowing the flavors to absorb. Let the pasta cool to room temperature before adding the celery, bell pepper, carrots, and most of the parsley. Stir well, then season with salt and pepper. Taste and adjust seasoning as needed.
Cover and refrigerate for at least an hour before serving. When ready to serve, top with the remaining parsley and paprika if using.
