Salads
The Best Foods Original Macaroni Salad recipe delivers that perfect balance of creamy herb magic and celery crown crunch that makes this dish a picnic and BBQ staple. 💛 What separates this version from the rest is the secret blend of herbs and spices that transforms simple pasta into something truly special—tangy, fresh, and packed with texture.
The key lies in the celery seed seasoning and how it develops over time, creating a flavor profile that's both nostalgic and refined.
This recipe stays true to the classic while elevating it with a foolproof method for achieving that signature creamy yet slightly textured consistency. The trick is cooking the pasta al dente and letting the dressing cool completely before mixing—this ensures the macaroni absorbs the flavors without turning mushy.
Every bite delivers that perfect harmony of tender pasta, crisp vegetables, and creamy dressing that clings just right.
What makes this macaroni salad truly exceptional is its versatility—it works as a side for grilled meats, a main dish for light lunches, or the star of any summer gathering. The secret seasoning blend (with celery seed as the star) gives it that unmistakable Best Foods flavor that's become iconic.
Once you try this version, you'll understand why it's been a favorite for generations.
Ready in about 30 minutes, this recipe delivers restaurant-quality results with minimal effort. The best part? It tastes even better the next day as the flavors meld together. Here's how to make it perfect every time.
Ingredients for best foods original macaroni salad
The secret to that iconic Best Foods flavor starts with these 12 ingredients—creamy, crunchy, and packed with nostalgic magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Medium Elbow Macaroni 🍝 | 1 lb | Cooked al dente, cooled |
| Mayonnaise 🥫 | 1 ½ cups | Best Foods Original preferred |
| Celery Seeds 🌿 | 1 tsp | Ground for full flavor |
| Dried Dill Weed 🌿 | 1 tbsp | Or 1 tbsp fresh chopped |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Red Onion 🧅 | ¼ cup | Finely diced, small pieces |
| Hard-Boiled Eggs 🥚 | 4 whole | Large eggs, chopped |
| Celery Stalks 🥬 | 2 whole | Diced, crisp pieces |
| Sweet Pickle Relish 🥒 | ½ cup | Best Foods preferred |
| Fresh Dill 🌿 | ¼ cup | Chopped, for garnish |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The celery seeds are non-negotiable—they're what gives this salad that signature Best Foods taste. Penzeys sells them in bulk if you want to stock up, but the tiny packets at Walmart or Kroger work perfectly too. Fresh dill is ideal, but dried dill weed (the kind in little yellow packets) is a game-changer when fresh isn't available. The Best Foods mayonnaise? Worth hunting down—it's got that perfect tang that store brands miss. If you can't find it, Duke's or Hellmann's are solid backups, but you'll notice the difference. For the celery and onions, crispness is key—soak them in ice water for 10 minutes before adding to keep that crunch all day.
No celery seeds? Celery salt at half the amount gets you close, but it won't be exactly the same. Fresh dill out of season? Dried dill weed at one-third the amount works in a pinch. The relish can be swapped for sweet pickle juice if you're feeling adventurous, but the texture changes. Eggs too hard to chop? Buy pre-chopped hard-boiled eggs from the deli section—saves time without sacrificing flavor. The lemon juice is optional but adds that bright tang that makes the salad sing. No lemon? A splash of vinegar works, but it's not the same. For a lighter version, use Greek yogurt mixed with mayo (half and half), but the classic creaminess is what makes this dish legendary.
This salad tastes even better the next day as the flavors meld together—make a double batch so you have leftovers. Store in an airtight container with parchment paper between layers to keep everything crisp. Keeps for 4-5 days in the fridge, though I rarely have it that long. For potlucks, I portion it into individual containers with a sprinkle of fresh dill on top—looks as good as it tastes. The dressing separates if stored too long, so give it a quick stir before serving. Freezes surprisingly well too—just add a splash of water to restore creaminess after thawing.
Why You'll Love This Recipe
- No Boil, No Stress: I swear, I’ve made this a dozen times—just toss the cold pasta with mayo, celery seeds, and a pinch of dill. No waiting for water to boil, no draining mess. Honestly, it’s the kind of dish where you can stir it while chatting with someone else.
- Celery-Dill Magic: That little jar of celery seeds and dried dill? Total game-changer. The seeds add this subtle nutty crunch, while the dill keeps it bright and fresh—no weird aftertaste, just clean, herby goodness that sticks with you.
- Picnic-Proof Perfection: Between us, this is my go-to for potlucks and backyard BBQs. It holds up in heat, doesn’t get soggy, and actually tastes better the next day. (Yes, even on a Tuesday night.)
- Budget Stretch: Mayo, pasta, and spices? This recipe costs me less than $3 for enough to feed four. Plus, leftovers? They’re my secret weapon for lazy lunches—just reheat (or don’t, it’s fine cold) and grab it on the way out the door.
Step-by-step instructions for creamy celery crown macaroni salad
This is how you build the ultimate macaroni salad—creamy, crunchy, and bursting with herbaceous flavor.
🍳 Step 1: Cook and Cool the Macaroni
Bring a large pot of water to a rolling boil and add 1 lb medium elbow macaroni. Cook until al dente—about 2 minutes less than package instructions. Drain immediately and rinse under cold water to stop the cooking process. This prevents the pasta from becoming mushy when mixed with the mayo.
Transfer the macaroni to a large mixing bowl and let it cool completely. I like to spread it out on a baking sheet for 5-10 minutes to speed up the process. Warm pasta absorbs mayo differently, so patience here ensures the perfect texture later. You'll know it's ready when the macaroni feels cool to the touch.
👨🍳 Step 2: Mix the Creamy Herb Base
In a separate bowl, whisk together 1.5 cups mayonnaise, 1 tbsp dried dill weed, 1.5 tsp salt, and 0.5 tsp black pepper until smooth. This is the foundation of your creamy dressing—don't skip the whisking! You want to fully incorporate the dill and distribute the salt evenly throughout the mayo.
Add 1 tbsp lemon juice and mix again. The lemon brightens the flavors and cuts through the richness of the mayo. Here's the thing—taste it now. If it needs more salt or lemon, adjust it slightly. This is your flavor baseline, and getting it right at this stage makes all the difference in the final dish.
🥘 Step 3: Combine and Add Crunch
Once the macaroni is completely cool, add the mayo mixture and gently fold everything together using a large spoon or spatula. You want to combine without breaking the pasta—think "toss and fold" rather than aggressive stirring. This prevents the salad from becoming dense.
Now for the crunch: Add 2 whole celery stalks diced and 0.25 cup red onion finely diced. These ingredients add texture and freshness that balance the creaminess. Sprinkle in 1 tsp celery seeds and mix well. The celery seeds might seem like a small amount, but they pack a flavor punch that elevates the entire salad.
🍳 Step 4: Incorporate Eggs and Pickle Relish
Chop the 4 whole hard-boiled eggs into small, even pieces. I like to use a chef's knife and cut them into quarters first, then chop those pieces into smaller bits. Add them to the salad and gently fold to distribute evenly. The eggs add protein and a satisfying bite that contrasts beautifully with the creamy base.
Finally, stir in 0.5 cup sweet pickle relish. This adds tangy sweetness that cuts through the richness of the mayo. Mix everything together thoroughly—you want every bite to have that perfect balance of flavors. Taste again and adjust seasoning if needed. The relish should be evenly distributed, not just in pockets.
⏰ Step 5: Chill and Garnish for Perfect Texture
Cover the bowl with plastic wrap and refrigerate for at least 2 hours—overnight is even better. Chilling allows the flavors to meld and the crunchy elements to soften slightly, creating the perfect texture contrast. Don't skip this step; it's what transforms good macaroni salad into great macaroni salad.
Before serving, give it a final stir and garnish with 0.25 cup fresh dill chopped. The fresh dill adds a vibrant pop of color and a bright herbal note that complements the dried dill in the dressing. Serve chilled, and watch as everyone digs in for seconds—this salad is that good!
Pro Tips For Making Best Foods Original Macaroni Salad
- Rinse the pasta cold: The starch clinging to drained pasta makes macaroni salad gloppy fast. Toss the cooked elbows in a colander under cold water for 10 seconds, then shake dry—this keeps the texture light and prevents the mayo from turning into paste within an hour.
- Toast the celery seeds: Skip the raw seeds—they’ll just sit like tiny sand grains. Dry-toast them in a small pan over medium-low for 30 seconds until fragrant, then grind them fresh with the dill. This brings out their nutty depth and cuts through the richness of the mayo.
- Mix mayo last: Add the mayo after everything else is combined. Toss the pasta with celery seeds, dill, salt, and any other dry ingredients first, then fold in the mayo gently. This prevents the mayo from breaking down the pasta’s texture right away and keeps the salad creamy longer.
- Use ice water for rinsing: If you’re prepping ahead, rinse the cooked pasta in ice water before mixing. The shock stops the cooking and firms up the pasta, so it holds its shape better when you finally toss it with the dressing later—no more mushy elbows after sitting overnight.
Perfect pairings for this dish
Classic BBQ Partner
This macaroni salad is a BBQ essential—its creamy texture and celery crown crunch cut through smoky meats beautifully. I always serve it with pulled pork sandwiches or grilled ribs at summer cookouts.
The tangy relish and fresh dill complement the richness of barbecue perfectly, while the celery seeds add a subtle depth that ties everything together. 🔥
Picnic Perfection
For a no-fuss picnic, pack this salad in mason jars with the dressing at the bottom, followed by pasta, veggies, and eggs on top. When ready to eat, just flip the jar and scoop. I like to add crusty bread or turkey slices for a complete meal.
The salad stays fresh for hours, and the layers keep everything crisp. A picnic blanket, some lemonade, and this dish make for a stress-free outing.
Grilled Chicken Side
Pair this macaroni salad with herb-roasted chicken for a restaurant-worthy meal. The creamy dressing balances the savory chicken beautifully, while the chopped eggs and celery add satisfying texture.
I often serve it with garlic roasted potatoes for a full spread. The salad's tangy-sweet relish also complements the smoky flavors of grilled chicken perfectly.
Potluck Crowd-Pleaser
This dish is a potluck favorite—everyone asks for seconds! Bring it in a large glass bowl with fresh dill garnish for a polished look. I like to portion it into individual containers with a sprig of dill on top for easy serving.
The celery seeds give it that signature Best Foods flavor that stands out, and the creamy texture makes it irresistible. It’s the one dish that always disappears first. 💫
Lunchbox Magic
Pack individual servings in lunchboxes for a satisfying work lunch. The creamy dressing keeps the pasta moist, while the crunchy veggies and eggs add protein and texture. I like to add a side of crackers or fruit for balance.
The salad holds up well in the fridge for 3-4 days, making it perfect for meal prep. Just give it a quick stir before eating to restore the creaminess.
Dessert Pairing Twist
For a sweet finish, serve this salad alongside strawberry shortcake or lemon bars. The creamy, herby flavors contrast surprisingly well with sweet desserts. I’ve even seen it paired with vanilla ice cream at summer potlucks—unexpected but delicious!
The tangy relish and fresh dill cut through the richness, making it a unique and memorable ending to a meal. 🍓
Nutrition facts
Frequently asked questions
Why does this macaroni salad need to chill before serving?
Chilling for at least 2 hours (overnight is best) lets the flavors meld together perfectly. The celery seeds develop their full aroma, the dressing thickens slightly for better texture, and the crunchy veggies soften just enough to complement the creamy pasta. Skipping this step means missing out on that signature Best Foods flavor depth!
Can I make this macaroni salad ahead of time?
This salad tastes even better the next day as the flavors become more harmonious. Store it in an airtight container with parchment paper between layers to preserve the crunch. It keeps well for 4-5 days in the fridge, though I rarely have leftovers that long. For potlucks, I double the batch and portion it into individual containers with fresh dill garnish.
What's the secret to getting the perfect creamy texture?
The trick is cooking the pasta al dente and letting it cool completely before mixing with the mayo. Warm pasta absorbs too much liquid, making the salad mushy. Also, use Best Foods Original mayonnaise (or Duke's/Hellmann's) - its tanginess holds up better than store brands. Whisk the dressing ingredients thoroughly and fold gently when combining with pasta to maintain that ideal creamy-yet-light consistency.
How can I make this salad without celery seeds?
Use ½ tsp celery salt as a substitute, though it won't be exactly the same. For better flavor, try a mix of ½ tsp celery salt + ¼ tsp ground mustard to mimic the depth. The celery seeds are what give this salad its signature Best Foods taste, so if you can find them (check spice sections at Walmart or Kroger), they're worth the small effort.
Can I make this macaroni salad without eggs?
Yes, but the texture and protein balance will change. Replace the eggs with ½ cup chopped hard-boiled potatoes or ¼ cup chopped ham for similar texture. The eggs add richness and a satisfying bite that contrasts beautifully with the creamy dressing. If you're avoiding eggs for dietary reasons, the potato or ham alternatives work surprisingly well while keeping the dish hearty.