Salads
This Barilla macaroni salad recipe transforms a classic side into a vibrant, textured masterpiece with celery crown crunch and zesty Italian herbs. The secret lies in al dente pasta, crisp vegetables, and a dressing that balances tangy vinegar with rich olive oil—perfect for potlucks or summer gatherings.
Every bite delivers a satisfying contrast of tender pasta and refreshing crunch.
What sets this macaroni salad apart is the celery crown technique, where celery stalks are sliced into thin, crisp ribbons that stay fresh even after chilling. The Italian herb dressing—garlic, parsley, and oregano—adds depth without overpowering the pasta’s natural flavor.
This recipe delivers restaurant-quality results with minimal effort, making it ideal for busy hosts.
After cooking the pasta to perfection, you’ll mix in the crisp vegetables and tangy dressing, then let it chill for at least 2 hours—this allows flavors to meld and the celery to maintain its crunch.
The result is a salad that’s as visually appealing as it is delicious, with bright green herbs, golden celery, and creamy dressing coating every strand of pasta.
Serve this salad at room temperature for the best texture, or pack it ahead for picnics and parties. Whether you’re adding protein like tuna or keeping it vegetarian, this recipe is foolproof and always a crowd-pleaser. Let’s get started!
Ingredients for barilla macaroni salad
Fresh pasta, crisp vegetables, and zesty Italian herbs create this vibrant macaroni salad masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Barilla Pasta (Elbow or Farfalle) 🍝 | 12 oz | Cooked al dente, drained cold |
| Celery Stalks 🧅 | 3 whole | Thinly sliced into ribbons |
| Red Bell Pepper 🌶️ | 1 whole | Diced into small pieces |
| Green Onion 🧅 | 1 whole | Thinly sliced, white and green |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High quality, fruity |
| White Vinegar 💧 | ¼ cup | Distilled preferred |
| Fresh Parsley 🌿 | ½ cup | Finely chopped, stems removed |
| Dried Oregano 🍃 | 1 tsp | Italian variety preferred |
| Garlic Cloves 🧄 | 3 cloves | Minced finely |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Mayonnaise 🥛 | ½ cup | High-quality preferred |
| Dijon Mustard 🍯 | 1 tbsp | Mild variety |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The Barilla pasta is the foundation here—al dente is non-negotiable. Cook it one minute less than package instructions, then shock in ice water to stop cooking. For the celery crown technique, use a sharp knife to slice stalks into thin ribbons (about 1/16-inch thick)—this keeps them crisp even after chilling. Trader Joe's has pre-sliced celery ribbons if you're short on time, but fresh is always better. The red bell pepper adds color and crunch; look for firm, vibrant peppers at the grocery store's produce section. If you're making this ahead, slice all vegetables first and store them separately in the fridge until ready to combine.
No fresh parsley? Dried parsley works at half the amount, but fresh is ideal for that bright flavor. The dressing is where the magic happens—high-quality olive oil and white vinegar make all the difference. If you're avoiding mayonnaise, Greek yogurt or vegan mayo works beautifully. For extra zing, add a pinch of red pepper flakes. The garlic should be freshly minced—pre-minced garlic loses flavor fast. If you're adding protein, chopped hard-boiled eggs or tuna work perfectly, but keep the ratio to about 1/2 cup per 8 servings. The celery ribbons are delicate, so fold them in gently at the end to maintain their crunch.
This salad tastes even better after chilling for at least 2 hours—the flavors meld and the celery stays crisp. Store leftovers in an airtight container for up to 4 days, but the celery ribbons may soften slightly. For best texture, serve at room temperature. If you're prepping for a party, make it the night before and keep it refrigerated until serving. The dressing can be made ahead and stored separately for up to 3 days. For a make-ahead shortcut, assemble everything except the celery ribbons, store in the fridge, and add the celery just before serving to keep it crisp.
Why You'll Love This Recipe
- Here’s what sold me: that bright, herby crunch from the celery and green onion cutting through the pasta like a cool breeze. The red bell pepper adds a subtle sweetness that makes it taste like summer in a bowl, and honestly? The olive oil dressing ties it all together without overpowering—just enough to make every bite feel intentional.
- I’ll be real: this recipe saves me money in two ways. First, Barilla pasta is cheap and lasts forever, and the veggies stretch across multiple meals. Second? The leftovers always disappear faster than I can reheat them. Toss it with grilled chicken one night, eat it cold the next—it’s my secret weapon for stretching groceries without sacrificing flavor.
Step-by-step instructions for Barilla macaroni salad
This method delivers a perfectly balanced salad with crisp celery crowns and a tangy Italian dressing.
Cook and Cool the Pasta
Bring a large pot of salted water to a rolling boil and add the 12 oz Barilla Pasta. Cook until al dente according to package instructions, which should be about 8-10 minutes for elbow pasta. The pasta is done when it floats to the surface and has a slight bite to it.
Drain immediately and rinse under cold water for 30 seconds to stop the cooking process. Transfer the pasta to a large mixing bowl and let it cool completely to room temperature. This cooling step is crucial—warm pasta will make your salad soggy. Spread it on a baking sheet if needed to speed up the process.
Prepare the Celery Crowns and Vegetables
Using a sharp chef's knife, thinly slice the 3 whole Celery Stalks into ribbons, cutting them lengthwise first to create a "crown" effect. Dice the 1 whole Red Bell Pepper into small, even pieces—about ¼-inch cubes. Thinly slice the 1 whole Green Onion, separating the white and green parts.
Finely chop the 0.5 cup Fresh Parsley, removing stems first. Minced the 3 cloves Garlic Cloves as finely as possible for maximum flavor distribution. Set all prepared vegetables aside in separate bowls until ready to combine.
Make the Zesty Italian Dressing
In a medium bowl, whisk together the 0.5 cup Mayonnaise, 1 tbsp Dijon Mustard, and 1 tbsp Lemon Juice until smooth and fully combined. Gradually add the 0.5 cup Extra-Virgin Olive Oil while whisking continuously. This creates an emulsified base that won't separate.
Add the 0.25 cup White Vinegar, 1 tsp Dried Oregano, 1.5 tsp Salt, and 0.5 tsp Black Pepper. Whisk vigorously for 1 minute until the dressing is well-blended and has a bright, tangy aroma. Taste and adjust seasoning if needed—this is your flavor foundation.
Combine All Ingredients
Add the cooled pasta to the dressing bowl and gently fold until evenly coated. Fold in the prepared vegetables—celery crowns, red bell pepper, green onion, and parsley—using a rubber spatula. Work carefully to avoid breaking the celery ribbons while ensuring everything is well-distributed.
Taste the salad and adjust seasoning if needed. Cover and refrigerate for at least 1 hour before serving. This chilling time allows all the flavors to meld together perfectly and ensures the celery crowns maintain their crisp texture.
Pro Tips For Making Barilla Macaroni Salad
- Rinse Pasta Cold: Drain your Barilla pasta into ice water for 30 seconds—this stops the cooking and keeps it from turning gummy. I used to skip this, and the salad always felt mushy after mixing. Trust me, the texture stays firm and pleasant.
- Dice Celery Small: Cut celery into ¼-inch cubes, not thick matchsticks—it blends better and won’t leave awkward chunks. Thick pieces sit like rocks in the salad, and nobody wants that. A sharp knife makes this faster, so don’t rush it.
- Roast the Bell Pepper: Char the red bell pepper under a broiler for 5 minutes first—it adds smoky depth the raw version can’t match. Sounds like extra work, but it makes the salad taste like it’s from a picnic, not a potluck.
- Toss with Oil Early: Drizzle the pasta with 1 tablespoon of olive oil right after draining—it coats the strands so the dressing sticks later. I learned this after my first batch turned dry and clumpy. A little oil goes a long way.
Creative variations of these flavors
Italian-Inspired Fusion
Transform this salad into a Mediterranean-inspired dish by adding 1 cup kalamata olives and ½ cup crumbled feta cheese. The briny olives and salty feta elevate the Italian flavors while keeping the celery crowns crisp.
For extra depth, toss in 2 tbsp chopped sun-dried tomatoes with oil and herbs. This variation works perfectly with grilled chicken or shrimp for a complete meal. 🌿
BBQ Protein Twist
Give your macaroni salad a smoky Southern flair by mixing in 1 cup cooked pulled pork or ½ cup chopped bacon. Use ¼ cup BBQ sauce (like Sweet Baby Ray's) instead of half the mayo in the dressing for a tangy-sweet balance.
Add ¼ cup diced red onion and 2 tbsp chopped cilantro for freshness. This version pairs beautifully with pulled pork sandwiches at summer cookouts. 🔥
Vegan-Friendly Adaptation
Make this salad 100% plant-based by replacing mayo with ½ cup vegan mayo (like Hellmann's Vegan) and omitting the eggs. Use vegan-friendly olive oil and add ½ cup chickpeas for protein.
Boost flavor with 1 tsp smoked paprika and ½ tsp liquid smoke in the dressing. The celery crowns and herbs still shine while keeping it hearty and satisfying for vegans. 🌱
Spicy Southwest Style
Add a bold Southwest kick by swapping the Italian herbs for 1 tsp cumin and ½ tsp chili powder. Mix in ½ cup diced jalapeños and ¼ cup chopped cilantro. For protein, add ½ cup black beans or corn kernels.
The celery crowns add crunch while the spices create a vibrant, zesty contrast. Serve with tortilla chips for dipping or alongside tacos. 🌶️
Breakfast-Inspired Version
Turn this salad into a savory breakfast dish by adding 4 hard-boiled eggs, chopped, and ½ cup crumbled bacon. Swap the Italian herbs for 1 tsp dried dill and ½ tsp onion powder.
The celery crowns and green onion add freshness, while the eggs and bacon make it hearty enough for brunch. Serve with toasted bagels or as a side to breakfast burritos. 🍳
Seafood Celebration
Elevate this salad for a seafood feast by adding 1 cup cooked shrimp or ½ cup chopped crab meat. Use ½ cup Greek yogurt instead of mayo for a lighter dressing, and add 1 tsp lemon zest for brightness.
The celery crowns and red bell pepper provide a refreshing contrast to the rich seafood. Garnish with ¼ cup chopped chives** for a touch of elegance. Perfect for summer luncheons or beach picnics. 🦀
Nutrition facts
Frequently asked questions
Can I use any pasta shape for this macaroni salad?
While Barilla elbow macaroni is ideal for this recipe, you can absolutely use other shapes like farfalle (bowtie) or penne. The key is to choose a shape that holds dressing well without becoming mushy. Avoid long, thin pasta like spaghetti, as it tends to overcook and lose texture when chilled. If using a different shape, adjust cooking time to ensure it's al dente.
How do I keep the celery crowns crisp after chilling?
The secret is in the technique! Slice celery stalks into thin ribbons (1/16-inch thick) using a sharp knife, and add them to the salad just before serving. If you must prep ahead, store them separately in a sealed container with a paper towel to absorb moisture. For extra crunch, toss them in 1 tsp lemon juice before adding to the salad.
Can I make this salad ahead of time?
Yes, this salad tastes even better after chilling! Prepare everything except the celery crowns, store in an airtight container, and refrigerate for up to 4 days. Add the celery just before serving to maintain crispness. The dressing can also be made 3 days ahead—just whisk before mixing with pasta. For best texture, serve at room temperature after chilling.
What's the best way to reheat leftovers?
This salad isn't designed to be reheated—it's meant to be served cold or at room temperature. However, if you must warm it slightly, use the microwave in 20-second bursts on low power, stirring between each interval. The celery will soften, but the pasta and dressing will stay flavorful. For best results, enjoy leftovers cold or at room temperature within the 4-day window.
How can I make this salad lower in fat?
Reduce fat by using ½ cup Greek yogurt instead of mayo in the dressing, or swap mayo for ½ cup mashed avocado for healthy fats. Lighten the dressing further by using 1 tbsp less olive oil and adding 1 tsp Dijon mustard for tang. The celery crowns and herbs provide freshness without adding calories, making this a lighter but still satisfying option.