Deli-Style Macaroni Salad

With summer fast approaching it’s time to once again dig out those pasta recipes. Barbecues and pasta salads are meant for each other. I know for some people it’s easier to stop at the local deli and pick up a pound or two of pasta salad but let’s face it that can get expensive and who wants to run to the grocery store all summer long? Homemade  Deli-style Macaroni Salad taste so much better too.

Made With

Deli-style Macaroni Salad is made with ingredients you probably have in your refrigerator and pantry right now. Which means making pasta salad(s) at home is less-expensive and more economical than buying it at the grocery store deli. With a well stocked pantry, you can make any number of pasta salads. Another bonus, making pasta salad(s) at home yields more salad, which means more to salad to enjoy.



Next time you’re at the grocery store, stock up on pasta salad ingredients such as; different pasta ‘shapes’, black olives, pimentos, canned beans, tuna, shrimp, artichoke hearts, sun-dried tomatoes, capers, canned fruit(s), mini marshmallows and so on. Also keep in your pantry: miracle whip, mayonnaise, vinegar(s), mustard(s), marshmallow fluff,  pudding mix, jello mix and so on. You’ll be prepared to whip up a pasta salad(s) or fruit salad anytime!

This summer make a double batch of this delicious traditional style deli macaroni salad and watch it disappear. You might want to write down the recipe on recipe cards because you will be asked for it over and over again.



Deli-Style Macaroni Salad

Traditional Style Deli Salad
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  • 1 cup mayonnaise
  • 1/4 cup white wine vinegar
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh black pepper
  • 1 tablespoon sugar
  • 2 to 4 stalks celery, diced
  • 2 carrots, peeled and grated
  • 1/4 cup red onion, diced
  • 2 tablespoons diced pimentos, drained
  • 1 16 oz package elbow macaroni


  • Cook macaroni according to package directions. Drain and rinse under cold water, drain again.
  • In a large bowl, whisk together mayonnaise or miracle whip, white wine vinegar, Dijon mustard, salt, pepper and sugar.
  • Add celery, carrots, onion, pimentos and cooked elbow macaroni. Toss lightly to combine.
  • Chill at least one hour before serving.
Did you make this recipe?Tag @lynnturnips on Instagram with the hashtag #turnips2tangerines

*For this recipe, we like to use elbow shaped macaroni by Barilla

Copper Pennies or Sweet and Sour Carrot Salad is an old-fashioned recipe that has literally been around since the early 1930’s. It’s an easy salad to make with any left-over garden carrots or make this salad with store-bought carrots and you can have Copper Pennies anytime of the year.