Southern Deli-Style Macaroni Salad

Macaroni salad is one of those foods I never really had to make because it always appeared at cookouts and family get-togethers. I didn’t make it at home because there are only 2 of us and if I really wanted macaroni salad, I could get it at the diner with a sandwich. But this summer has been so different and it’s made me miss our family cookouts (and of course the foods usually at those cookouts). So here’s my recipe for macaroni salad– it fills my sense of nostalgia and I’ll have it on hand for a (hopefully soon-ish) family potluck.

I really wanted to call this “Southern Gas Station Macaroni Salad” because that’s honestly what it is 🙂 The is the type of macaroni salad found at the little restaurant attached to the “country store” gas station. Seriously, all the best foods come from those kitchens!

Highlights of Southern Deli-Style Macaroni Salad:

  • Has the right balance of classic elbow pasta to garden veggies to lightly tangy dressing (it’s not swimming, you know?)
  • Has cucumbers and tomatoes–Macaroni salad just isn’t the best if it doesn’t have that tomato-mayo magic and the coolness from the fresh cucumber.
  • Is ready in 15 minutes (but needs a good 4 hour chill)
  • Is the perfect side dish for summer cookouts, holidays, game days, and more!

This recipe is made without eggs. Some southern diners use hard-boiled eggs in their recipe, so if that’s something you like feel free to add them! We personally use Hellmann’s vegan mayo in our home so this is a vegan version but whatever mayo you love will definitely work!

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Southern Deli-Style Macaroni Salad

Macaroni salad loaded with veggies and tossed in a lightly tangy dressing. Perfect for cookouts, game day spreads, and potlucks. Makes 12 servings. Vegetarian/Vegan.
Course Salad, Side Dish
Cuisine American, Holidays, Southern
Keyword Classic Macaroni Salad, Deli Style Macaroni Salad, Southern Macaroni Salad
Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings 12
Calories 339kcal


  • 16 oz elbow pasta
  • 1 c cucumber, peeled and diced
  • 2/3 c celery, diced small
  • 1/2 c white or yellow onion, minced
  • 1/2 c green bell pepper, minced
  • 1 c Roma tomatoes, diced
  • c mayonnaise or vegan mayo
  • 1/4 c apple cider vinegar
  • 2 tbsp sugar
  • 4 tsp prepared yellow mustard
  • 1 tsp salt, to taste
  • 1/2 tsp black pepper, to taste


  • Cook pasta al dente, according to package directions. Drain and rinse cooked pasta and pour into a large bowl.
  • In a medium bowl, whisk together dressing ingredients: mayo, vinegar, sugar, mustard, salt, and pepper.
  • Add cucumber, celery, onion, and bell pepper to pasta bowl. Stir in dressing to coat mixture. Fold in tomatoes. Cover macaroni salad and refrigerate at least 4 hours or overnight. Stir before serving with extra salt and pepper, if desired.

Leftover storage:

  • Keep refrigerated, covered, and enjoy within 4 days.


  • To help keep the salad creamier longer, reserve 1/3 c dressing separately and stir in just before serving (optional)
  • Calories calculated with traditional ingredients: using light or lower calorie options will lower calorie totals


Calories: 339kcal

I hope y’all have a great weekend and do something fun! Even if it’s a local walk in a park, hitting up the farmer’s market, or checking out a new restaurant to-go menu– find something new to do 🙂 I’ll be working on some more baseball-watching recipes because that’s what we’ve been doing together lately–so stay tuned!


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