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    Home » Lunch Salads

    Deli Style Macaroni Pasta Salad With Egg

    Author: Donna | Published: Nov 14, 2022 | Modified: Nov 15, 2022

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    The perfect combination of macaroni pasta, fresh crunchy veggies, and a creamy mayonnaise-based dressing. This macaroni pasta salad with egg is just like the pasta salad you would find in the deli at your local supermarket but so much better. No gluggy dressing here! Comes together super quickly with a boil of the pasta, a chop of the veg, and a whisk of the dressing. Easily packed into lunchboxes for a filling salad that will be loved by kids and adults alike.

    Macaroni pasta salad with egg served in a large white bowl with a side plate of salad and a small bowl of parsley

    My kids love having this easy pasta salad in their lunchbox along with some freshly baked Vanilla Greek Yogurt Muffins and some 3 Ingredient Air Fryer Homemade Bagel Chips with hummus.

    Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect lunchbox recipe every time.

    Jump to:
    • 🥙 Deli Macaroni Pasta Salad With Egg
    • 🧂 Ingredients You Need
    • 📋 How To Make Easy Macaroni Salad
    • 🥚 How To Hard Boil Eggs
    • 💭 Important Teaching Tips
    • 🥢 Useful Products
    • Get Shopping!
    • 🍽  Serving Suggestions
    • 👪 Frequently Asked Questions
    • Just Like The Deli: Macaroni Pasta Salad With Egg

    🥙 Deli Macaroni Pasta Salad With Egg

    You are going to love this quick, easy, and deliciously filling macaroni salad recipe!

    It comes together so easily and makes the perfect addition to any lunchbox. Kids and adults alike love it.

    Filling and light all at the same time you get a mixture of perfectly cooked pasta, crunchy fresh veggies, and a creamy dressing.

    A large white bowl of pasta salad with wooden servers on the side
    A rainbow of veggies makes this salad so pretty!

    🧂 Ingredients You Need

    Simple ingredients are needed to bring this cold pasta salad with egg together, just a handful of grocery store staples:

    • elbow pasta: otherwise known as macaroni, this is the preferred pasta for this salad, however, you can definitely use whatever pasta you have on hand. When choosing the pasta shape, choose something that will hold onto the dressing. Shapes that have nooks and crannies like elbow macaroni, small shells, or even spiral shapes work nicely.
    • bell peppers: I use a mixture of yellow bell peppers, red bell peppers, and orange bell peppers as I always think the more color the better, but use whatever you have;
    • green peas: I used frozen green peas as I always have some in the freezer. Fresh will work just fine. If you have one of those weird kids that don't like peas (what's with that?!?) then replace with some shelled edamame instead;
    • celery: this adds the perfect crunch to the salad, so be sure to grab some crispy celery and don't use soggy old celery that has seen better days;
    • red onion: this is perfect when combined with the egg, and in my opinion is completely necessary for any decent macaroni with salad. If you have someone in the family with sensitivity to onions then either replace them with finely chopped green onions or leave them out altogether.
    • hard-boiled eggs: the eggs should be hard-boiled but not overcooked, you want the yolk to be just cooked through, about 9-10 minutes;
    • Fresh parsley: this is for garnishing so is completely optional.

    The dressing is a combination of mayonnaise, plain Greek yogurt, dijon mustard, apple cider vinegar, honey, sweet pickle relish, and some salt and black pepper to taste.

    TIP: if you have a kid who will gag at the site of onion simply chop the onion so it is super fine and soak for 5 minutes in cold water. This lessens the intensity of the onion flavor.

    Overhead ingredient shot for macaroni salad recipe

    📋 How To Make Easy Macaroni Salad

    This recipe really is very easy.

    Cook the pasta in a large pot according to the directions on the packaging.

    Once cooked, pour macaroni into a sieve over the sink and run it under cold water to remove all the extra starch which can lead to the pasta being sticky and gluggy. This step also helps the pasta come to room temperature a lot quicker.

    In the bottom of a large bowl mix together all of the ingredients for the salad dressing until well combined.

    Cooked pasta being drained in a sieve
    Cook pasta and drain under cold water.
    Macaroni salad dressing mixed together in a small white bowl
    Mix together dressing ingredients.

    Add the cooled pasta, and the chopped veggies to the dressing mixture and give everything a good mix until it is well combined and all of the pasta has been coated with the dressing.

    Pop everything in the fridge for at least 15-30 minutes before serving.

    A rainbow of salad ingredients in a large glass bowl
    Add pasta and veggies to the bowl with the dressing.
    Dressing, pasta and veggies mixed together in a large glass bowl
    Mix until well combined.

    TIP: if you plan on making this ahead of time and using throughout the week then make a little more dressing to add to the salad later in the week as the pasta will absorb some of the dressing the longer it sits in the fridge.

    🥚 How To Hard Boil Eggs

    For this recipe you want the eggs to be hard-boiled but not overcooked.

    The yolk should be slightly undercooked, otherwise, you run the risk of dry egg yolk which will lead to a dry salad.

    I tend to stick to boiling on the stovetop for about 9-10 minutes or cooking in the air fryer for 12 minutes at 250F (120C) depending on the size of your eggs.

    I prefer the air fryer method as I find it makes the eggs a lot easier to peel.

    Once cooked, remove them straight away and put them into an ice bath to cool them down quickly.

    Boom you have the perfect eggs for pasta salad!

    TIP: Make a couple of extra hard-boiled eggs to pop into your lunchbox for a quick and easy breakfast or savory afternoon snack.

    A large white bowl containing a salad with macaroni pasta and being served with wooden servers
    Serve cold with a sprinkle of fresh parsley.

    💭 Important Teaching Tips

    It is important to let the cooked pasta come to room temperature before adding it to the pasta salad dressing.

    A quick way to cool down the cooked pasta is to place it in a sieve and run it under cold water. This also helps to remove a lot of the starch from the outside of the pasta, which makes it less likely that the pasta salad will become gluggy.

    If you plan on meal-prepping this and using it throughout the week be sure to make a little extra dressing and keep it stored in a glass container in the fridge as the pasta can absorb the dressing, making the salad a bit dry.

    The next day you serve it simply drizzle the extra dressing over the salad and mix to combine.

    Leftover pasta salad should be stored in an airtight container in the fridge.

    It should keep for about 3 to 4 days in the fridge if stored correctly.

    Do not leave the salad out at room temperature or in the sun for extended periods of time.

    When packing this pasta salad in a lunchbox be sure to pack it with lots of ice packs so that it stays nice and cold.

    TIP: if you don't have extra dressing and your salad seems a bit dry after a couple of days in the fridge, simply loosen it up with a little milk.

    Macaroni egg salad served on a white plate with a pale pink linen napkin and some forks on the side

    🥢 Useful Products

    It is important to keep this macaroni pasta salad with egg cold, so if you are packing it in a lunchbox be sure to pack it with lots of ice packs.

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    Possible Variations

    The best part of this recipe is how versatile it is!

    Use this as the basic recipe and throw in your favorite add-ins to make it your own, anything from a classic macaroni salad to an over-the-top creation goes.

    You can use sour cream in place of the Greek yogurt if preferred. I love the tanginess of the Greek yogurt though, and it keeps the salad a little on the lighter side of things.

    If you would like to switch things up think about adding some:

    • a squeeze of lemon juice
    • some pickle juice for extra tang
    • chopped radishes: these are great for some extra crunch
    • corn kernels
    • chopped cucumbers
    • chopped tomato
    • sliced black olives
    • finely chopped cauliflower or broccoli
    • chopped ham or salami
    • cubed cheese
    • chopped jalapeno peppers or a sprinkle of cayenne pepper for a bit of kick
    • some chopped pineapple and ham cubes for more of a Hawaiian macaroni salad vibe
    • yellow mustard instead of dijon mustard, or to lighten up the flavor you could opt for honey mustard.
    Macaroni vegetable salad served on a white plate with a pale pink linen underneath it

    🍽  Serving Suggestions

    Sprinkle with some fresh chopped parsley and you are good to go.

    If you want to beef the salad up a little I would suggest adding some shredded chicken breast or grilled chicken breasts for some extra protein.

    I love serving this deli-style macaroni salad with egg up picnic style (or pot luck style) with a fresh bread roll for lunch, but it also makes the perfect side dish for some roast chicken or hot dogs.

    👪 Frequently Asked Questions

    Can you freeze pasta salad?

    Although it is possible to freeze pasta salad, I do not recommend it as there will be a change in flavor and texture which can be unappealing.
    The mayonnaise-based dressing will lose its creaminess and the eggs may become tough and rubbery.

    How long does pasta salad last in the fridge?

    It should keep for about 3 to 4 days in the fridge if stored correctly.
    Salads with an oil-based dressing retain quality better than those made with dairy or mayo, which means they will last an extra day or so.
    If your salad includes any ingredient that loses quality faster like avocado etc, then the flavor will deteriorate even sooner.

    This macaroni pasta salad with egg is a favorite recipe around here. If you enjoy it please leave a 5-star rating on the recipe card or comment below.

    Macaroni vegetable salad served on a white plate with a pale pink linen underneath it
    Print Recipe

    Just Like The Deli: Macaroni Pasta Salad With Egg

    The perfect combination of macaroni pasta, fresh crunchy veggies, and a creamy mayonnaise-based dressing. This macaroni pasta salad with egg is just like the pasta salad you would find in the deli at your local supermarket but so much better. No gluggy dressing here! Comes together super quickly with a boil of the pasta, a chop of the veg, and a whisk of the dressing. Easily packed into lunchboxes for a filling salad that will be loved by kids and adults alike.
    Prep Time10 minutes mins
    Active Time10 minutes mins
    Total Time20 minutes mins
    Course: Salad
    Cuisine: American
    Keyword: cold pasta salad, macaroni pasta salad, macaroni salad, pasta salad with egg
    Yield: 6 serves
    Calories: 356kcal

    Materials

    • ½ lb (or 250g) dried elbow macaroni pasta
    • 1 cup bell peppers diced (combination of yellow, red and orange)
    • ½ cup frozen green peas thawed and cooked according to package directions
    • 2-3 stalks celery thinly sliced
    • ½ red onion diced finely
    • 3 hard boiled eggs (see notes below)

    Salad Dressing

    • ½ cup mayonnaise
    • 4 tablespoons plain Greek yogurt
    • 3 tablespoons sweet pickle relish or chopped dill pickles
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon honey
    • 2 teaspoons dijon mustard
    • salt and pepper to taste

    Instructions

    • Cook pasta according to the package instructions until it is al dente. Drain in a sieve and then run under cold water while mixing to remove the extra starch (stickiness) from the outside of the pasta.
      ½ lb (or 250g) dried elbow macaroni pasta
    • While the pasta is cooking, add the chopped onion to a small bowl and cover it with cold water. Set aside for 5 minutes before draining.
      ½ red onion
    • In the bottom of a large bowl (preferably with a lid) add all of the ingredients for the salad dressing and whisk to combine.
      ½ cup mayonnaise, 4 tablespoons plain Greek yogurt, 3 tablespoons sweet pickle relish or chopped dill pickles, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 2 teaspoons dijon mustard
    • Add the cooled pasta, chopped veggies, and soaked onion to the dressing mixture, top with salt and pepper and stir well to combine.
      1 cup bell peppers, ½ cup frozen green peas, 2-3 stalks celery, 3 hard boiled eggs, salt and pepper
    • Cover and put into the fridge for at least 15-30 minutes before serving.

    Notes

    Storing
    Keep stored in an airtight container in the fridge for 3-5 days.
    I do not recommend freezing this pasta salad as the mayo will change in texture and the eggs will become gummy.
    Transporting
    If packing for lunch be sure to pack with lots of ice packs to keep the pasta salad cool.
    Tips
    If you are planning on meal prepping and enjoying throughout the week I would recommend making some extra dressing to mix through the salad when serving as the pasta will absorb the dressing after a day or two and make the salad seem dry.
    It is important to run the cooked pasta under cool water to remove the extra starch and to bring the pasta to room temperature before adding to the other ingredients.
    Hard boil the eggs by cooking on the stovetop for about 9 minutes, or in the air fryer for about 12 minutes. You want the yolk to be very slightly undercooked so that it is not too dry.

    Nutrition

    Calories: 356kcal | Carbohydrates: 39g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 102mg | Sodium: 248mg | Potassium: 273mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1165IU | Vitamin C: 38mg | Calcium: 47mg | Iron: 1mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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    Reader Interactions

    Comments

    1. Ksenia

      November 16, 2022 at 12:10 am

      5 stars
      Made this recipe as stated (with sight variations based on the veggies I had in the fridge) and the kiddos LOVED it! The little one hunted for all the corn.

      Reply
    2. Lisa

      November 16, 2022 at 2:10 pm

      5 stars
      My husband liked this macaroni salad with egg much better than any we have gotten from a deli.

      Reply
    3. Angela

      November 16, 2022 at 4:14 pm

      5 stars
      A super delicious pasta salad, I added chopped tomato and a squeeze of lemon. I took the leftovers to work!

      Reply
    4. Jenn

      November 18, 2022 at 8:19 pm

      5 stars
      This pasta salad is perfect! It's easy, flavorful, and the egg makes it so creamy! Love it!

      Reply
    5. Sherry

      November 21, 2022 at 7:24 pm

      5 stars
      This is the perfect potluck dishes for my summertime family gatherings. Easy to make and everyone loves how it tastes!! Thank you for a great pasta side dish recipe!!

      Reply
    6. Robin

      November 21, 2022 at 7:51 pm

      5 stars
      This is a great pasta salad. I took it to a potluck and everyone went nuts for it!

      Reply
    5 from 9 votes (3 ratings without comment)

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    Hi, I'm Donna!

    Move over boring old ham and cheese sandwiches, we are all about revolutionizing the modern lunchbox with fun and creative lunch options everyone will be excited to eat.

    From cute bento boxes to healthier instant noodles, you will find recipes that will have everyone in the family waiting to dig in.

    Get ready for those lunchboxes to come home empty.

    More about me →

    Hi, I'm Donna!

    Move over boring old ham and cheese sandwiches, we are all about revolutionizing the modern lunchbox with fun and creative lunch options everyone will be excited to eat.

    From cute bento boxes to healthier instant noodles, you will find recipes that will have everyone in the family waiting to dig in.

    Get ready for those lunchboxes to come home empty.

    More about me →

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