Honey-Mustard Macaroni Salad

Honey-Mustard Macaroni Salad

Brandilynn7 20

"This is a family recipe for mac salad that was made for all holidays, cookouts, or family get-togethers. Traditional, simple, quick, and feeds a crowd. Add more mayonnaise if salad seems too dry."

Ingredients 50 m {{adjustedServings}} servings 484 cals

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 33.3 g
  • 51%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 465 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse macaroni under cold water until chilled. Transfer macaroni to a large salad bowl.
  2. Toss pasta with hard-cooked eggs, onion, celery, and green bell pepper. Whisk mayonnaise, milk, pickle relish, and honey mustard in a bowl and pour dressing over the salad; mix well and season with sea salt and ground black pepper.
Tips & Tricks
Greek Pasta Salad I

This salad is bursting with bright colors and fresh, authentic flavors.

Easy Cold Pasta Salad

Watch how easy it is to make this pasta salad with fresh tomatoes and cucumbers.


  • Cook's Note:
  • To cut back the fat, use fat-free mayo, whole wheat noodles, skim milk, and only put in the egg whites.
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Reviews 61

  1. 72 Ratings

Sarah Jo

I used one very large red bell pepper instead of green, lowfat mayonnaise and chopped garlic dills instead of sweet pickle relish. I wanted to make this an all-in-one salad, so I threw in two drained cans of water packed tuna. I made this last night as I wanted it to sit as long as possible to really get the flavors to come out--I'm glad I did. Nice pasta salad where all the ingredients work together perfectly. Both my husband and I really liked the honey mustard flavor a lot.


I love making this the healthy way, using whole wheat noodles. I use fat free mayo, skim milk, and don't use the egg yolks. I also up the veggies (and sometimes add diced carrots and/or apples) and up the honey mustard to 1/2 a cup when I make it low-fat, to give it a little extra zing. Using fat free mayo does change the flavor, which is why I up the honey mustard. People don't even know it's low fat when I make it this way.


This was very good and a nice change from 'regular' macaroni salad! We really enjoyed the subtle flavor of the honey mustard, and all the flavors blended well together. When I first mixed everything up w/ the dressing, I was a little disappointed that it was so liquidy, but after chilling in the fridge for a few hours, it did become less liquidy, although next time, I will add less milk (personal preference) just because I like macaroni salad a little drier. All in all, this was a great recipe and one that I will make again! Thanks for sharing. :)