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The Midwesterner in me loves macaroni salad! I’ve made tons of versions of it, but this is probably my favorite yet! It tastes exactly like the kind you’d get from the grocery deli, but much more cost effective to make at home.
Macaroni salad is so yummy served with anything coming off the grill. Its awesome with veggie burgers, hot dogs, fresh grilled corn, or any salad. This deli-style salad is actually loaded with tons of vegetables in it, so it has a nice refreshing crunch in eat bite. For a lighter version, you can sub out the mayo for Greek yogurt.
This Deli Style Macaroni Salad Recipe Is:
- Creamy
- Tangy
- Savory
- Loaded with Vegetables
- Versatile: you can use any vegetables you have on hand, or swap in your favorites.
- Vegetarian and gluten free, and very easy to make vegan.
What’s In This Deli-Style Macaroni Salad?
- Onion, Celery, Carrots, Bell Peppers – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
- Ridged Macaroni Noodles – I love the light springy texture of macaroni noodles, they are so perfect for creamy vegetable salad like this! These macaroni noodles are slightly ridged, which helps the creamy dressing stick to the pasta, or any sauces.
- Hardboiled Eggs: These make a nice addition and make the macaroni salad high-protein, but you can skip if you don’t like or eat eggs.
- Classic Mayonnaise: I like to use this classic mayo to keep this recipe plant-based, but you can use whatever mayo that you would normally use in recipes. If you don’t normally like mayo, try my homemade dairy-free version… it’s creamy but still plant based.
- Sweet Relish – to give this dish a little extra sweetness. I love this classic sweet relish which has a nice crunch and a sweet and tangy flavor. It’s great in this salad (like a secret ingredient!) and also great to have on the table for burgers or hot dogs.
- Yellow Mustard – while I normally like cooking with whole grain or dijon mustard, sometimes a good classic yellow mustard is exactly what you need! I love that this organic yellow mustard gives this recipe a wonderful tangy flavor.
- Apple Cider Vinegar, which gives this dressing a little extra tang which is really fantastic! I love using this organic apple cider vinegar with the mother which has a great flavor. I think it gives a nice extra sweetness and depth.
A Great Low Sodium Macaroni Salad Option
I prefer a homemade version to the deli variety because I can add whatever veggies I want in it, and also control the amount of sodium in the dressing. We try to eat very low sodium over here, which is super difficult to monitor when buying prepared salads from the deli.
Low sodium cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around fresh ingredients and bright flavorful spices you can make healthier meals for you and your family. Check out all my low sodium recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.
When we say ‘low sodium’ we mean that overall this recipe does not add extra salt or sodium from preservatives. Only you and your doctor know the exact amount of sodium that you should consume, so be sure that you are aligned with a medical professional. Also, our ingredients may differ from yours, so please double check all labels before consuming… and this recipe can be a great addition to your happy healthy life.
How Do I Make This Deli Macaroni Salad Recipe?
Make Ahead Macaroni Salad Option
This sweet deli macaroni salad is great to make ahead for a BBQ, party, or potluck. Make it the day before, cover and let it rest overnight, and it’s ready to go the following day! Like traditional pasta salad or coleslaw, this macaroni salad tastes better if made a day or two before.
Dietary Modifications
- This recipe is vegetarian, and contains no meat in the macaroni salad.
- To make gluten free, make sure to use certified gluten free pasta or any bottled ingredients (like relish, mayo, etc.)
- To make this refined sugar free, just substitute a natural sweetener for the sugar in this recipe, and make sure there is no added sugar in the relish.
More Classic BBQ Side Dish Recipes We Love!
Deviled Egg Salad (Keto, Vegetarian, Low Carb, Gluten Free)
White Fence Farm Coleslaw: Copy Cat Recipe (Vegan, GF)
Vegan Tzatziki Pasta Salad (Gluten Free, Summer Side Dish)
Coleslaw Pasta Salad (Vegan, Gluten Free, Dairy Free)
The BEST Creamy Cucumber Salad (Vegetarian, Old Family Recipe)
Get the Same Ingredients for this Homemade Deli Mac Salad Recipe
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
As always, if you make this vegetarian and low sodium mac salad recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!
Deli Style Macaroni Salad
Ingredients
- 1 16 ounce box macaroni noodles
- 1/2 sweet onion finely diced
- 2 carrots chopped
- 2 stalks celery chopped
- 1 cup bell pepper chopped
- 4 hardboiled eggs
- 1.5 cups mayonnaise
- 1/4 cup sweet relish
- 3 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon granulated sugar
- Himalayan Sea Salt and Pepper to Taste
Instructions
- Cook macaroni noodles according to package instructions. Drain, rinse in a colander under cool water.
- On a large mixing bowl, add the macaroni noodles, onion, carrots, celery, bell pepper, hard boiled eggs, mayo, relish, mustard, apple cider vinegar, and sugar. Mix well to combine all ingredients. Taste and add salt and pepper if desired.
- Cover and refrigerate for at least an hour before serving.
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
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Love the ingredients creamy and yummy