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Backyard Macaroni Salad

Backyard Macaroni Salad


Our beautiful summer weather is here; which means salads, grilling and anything that doesn’t require us to turn on the oven. I love this time of year! We eat a lot of watermelon, cold salads, corn on the cob, grilled chicken and burgers. This tasty macaroni salad is a favorite also. It’s easy to make, we eat on it for a couple days and taste great. It also makes a great dish to bring to a potluck, on a picnic or bring camping.

Cook the noodles according to package. After noodles are done, strain them and allow to cool a little.

While the noodles are cooling down, go ahead and chop other ingredients.

Lastly throw all ingredients into a bowl, including the macaroni even if they’re not cooled completely. Stir completely and place into the fridge to cool completely.

Serve cold.

Backyard Macaroni Salad

Course: Salad, Side Dish


  • 16 oz box of elbow macaroni noodles
  • 2 Tbsp mustard
  • 3/4 cup mayo
  • 4 hard boiled eggs
  • 1 cup chopped celery
  • 1 cup chopped baby dill pickles
  • 1 Tbsp pickle juice
  • 1/2 tsp garlic salt
  • 1/2 tsp onion powder
  • 1/2 tsp ground pepper
  • 2 tsp paprika
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup chopped ham
  • dash cayenne pepper


  • Cook noodles according to package. 
  • Strain noodles and allow to cool. 
  • While noodles are cooling down, chop other ingredients.
  • Throw all ingredients into a bowl and stir completely. Let macaroni salad to cool completely in the fridge. 


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