Summer Macaroni Salad

With the summer weather and BBQ season arriving, I thought I’d share one of my favorite salad recipes.  This macaroni salad uses honey, mustard, and pickle relish for a tangy summery flavor.  It goes perfectly with burgers on the grill!

Summer Macaroni Salad at

I love bringing this to barbecues – it’s quick and easy, and a different flavor than most traditional macaroni salads.

Summer Macaroni Salad
Serves: 8
Prep time:
Cook time:
Total time:
  • 1 (16 ounce) box of elbow macaroni
  • 6 hard-boiled eggs
  • 2-3 stalks celery
  • 2-3 green onions
  • 1-2 carrots
  • 2 c. mayonnaise
  • 1 c. milk
  • ¼ c. sweet pickle relish
  • ¼ c. mustard
  • 2 Tbsp. honey
  • ½ tsp. salt
  • ¼ tsp. pepper
  1. Boil your macaroni according to package directions until al dente/firm. Drain, rinse in cold water, and cool until at least room temperature - refrigerated is fine too!
  2. While your macaroni is boiling, dice your hard boiled eggs and chop your veggies finely. In a pinch, I have actually popped the veggies into the food processor! You won't get as much crunch that way, but you will still get all the flavor in just a few seconds. I vary the amount I add based on the size of the vegetables. If you have a particularly large carrot, one will be plenty. If your onions are quite small, use 3 instead of 2. You will find an amount that works well for you!
  3. Blend together your mustard, mayonnaise, and honey. Whisk in milk, and add salt and pepper (which can be adjusted to your tastes).
  4. Mix veggies, relish, eggs, and macaroni together and then pour the sauce mixture over top. Stir well and refrigerate until ready to serve!

What are your favorite barbecue recipes?




  1. says

    I love pasta…and especially pasta salad! Love how you put the eggs in it! I always put eggs in my potato salad …but never thought about the pasta. Pinning!

  2. says

    BBQ is my favorite, and the fact that it always comes with sides make it that much better!! This looks delish – pinning ~ Amy

  3. says

    Looks delicious! If you take this to a BBQ, how do you keep it cold? {I have a “Chillzane” bowl that is freezable for such dishes.} Just wondering what you use. :)

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: