Salads
America's Test Kitchen macaroni salad recipe redefines picnic perfection with its signature crisp celery crowns and herb-cheese harmony—all without a single drop of mayo. This isn't your grandma's creamy version; it's a game-changer that balances textures and flavors while staying refreshingly light.
The secret lies in the technique: celery stays crisp, cheese melts just enough to coat the pasta, and herbs infuse every bite with bright, fresh notes.
What sets this recipe apart is the zero-mayo approach, using a tangy buttermilk dressing that keeps the salad creamy yet light. Short-grain pasta like orzo or elbow macaroni holds up perfectly, while the celery—cut into thin, crisp strips—adds satisfying crunch.
The herb-cheese blend (parsley, chives, and sharp cheddar) delivers a savory depth that elevates this classic dish to restaurant-quality status.
Ready in just 30 minutes of active prep (plus chilling time), this macaroni salad is ideal for potlucks, picnics, or meal prep. The flavors deepen as it sits, making it even better the next day.
Whether you're a seasoned cook or a beginner, this recipe delivers foolproof results every time—no soggy celery or greasy texture in sight.
Serve it alongside grilled chicken, sandwiches, or as a standalone dish. The balance of crisp, creamy, and herby makes it universally appealing, and the absence of mayo means it stays fresh longer. Here’s how to make it—just like America’s Test Kitchen’s trusted version.
Ingredients for america's test kitchen macaroni salad
Sixteen ingredients transform into America's Test Kitchen's signature macaroni salad—crisp, creamy, and herb-infused without mayo.
| Ingredient | Amount | Notes |
|---|---|---|
| Short-Grain Pasta (Elbow Macaroni or Orzo) 🍝 | 1 ½ lbs | Dried, uncooked, for perfect texture |
| Celery Stalks 🧅 | 3 whole | Fresh, crisp, cut into thin strips |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, aged 6+ months preferred |
| Fresh Flat-Leaf Parsley 🌿 | ½ cup | Stems removed, finely chopped |
| Fresh Chives 🌱 | ¼ cup | Finely chopped, mild onion flavor |
| Buttermilk 🥛 | 1 ½ cups | Whole-fat for optimal creaminess |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Light, fruity variety preferred |
| Dijon Mustard 🍯 | 1 tbsp | Mild, for subtle tang |
| Granulated Sugar 🍚 | 1 tbsp | Balances tanginess |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain for even distribution |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Cracked peppercorns preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, bright acidity |
| Heavy Cream 🥛 | ½ cup | Cold, for stable emulsion |
| Red Wine Vinegar 🍷 | 1 tsp | Dry, for depth of flavor |
| Garlic Cloves 🧄 | 2 cloves | Minced, for subtle aromatic base |
The celery and cheese are non-negotiable for that signature crisp-chewy contrast. Fresh celery with vibrant green stalks and firm texture is critical—avoid any with brown spots or wilting. For the cheese, aged white cheddar from specialty grocers like Whole Foods or Gelson's delivers the sharp, nutty depth that distinguishes this recipe. If you can't find aged cheddar, Parmigiano-Reggiano works as a close substitute. The pasta must be short-grain varieties like elbow macaroni or orzo—long-grain pasta releases too much starch and turns mushy.
No buttermilk? Substitute with 1.5 cups plain yogurt plus 1 tbsp lemon juice, but the texture won't be identical. Fresh herbs are essential—dried parsley or chives at one-third the amount won't provide the same bright punch. For the olive oil, avoid strong, peppery varieties that can overpower the delicate herb-cheese balance. The garlic should be freshly minced (pre-minced garlic loses flavor quickly). If you're preparing this ahead, make the dressing first and store it separately—it keeps for up to 3 days in the fridge, while the pasta and vegetables stay crispest when added just before serving.
This salad tastes even better the next day as the flavors meld. Store all components separately in airtight containers in the fridge for up to 4 days. The dressing will separate slightly—just whisk before using. For meal prep, assemble the salad 2-3 hours before serving to allow flavors to develop without compromising texture. If you're bringing it to a potluck, pack the dressing and pasta mixture in one container and the celery/herb mix in another—combine just before serving to maintain crispness. The zero-mayo approach ensures it stays fresh for 5 days in the fridge, making it ideal for lunches.
Why You'll Love This Recipe
- No-Chop Shortcuts: Between us, the celery here is barely chopped—just rough dice, nothing fancy. That sharp white cheddar melts into creamy bits while the parsley and chives stay bright, so you’re not stuck dicing herbs for hours.
- Cheddar-Parsley Magic: Honestly, the moment that warm pasta meets the cool, tangy cheddar and fresh parsley? It’s like a hug in salad form. The short-grain pasta soaks up the dressing without getting mushy, and the chives add this bright finish that makes it impossible to stop eating.
- Picnic to Potluck: I’ve packed this in a thermos for hikes and brought it to BBQs—it holds up perfectly. The orzo version even works as a side for fried chicken or burgers, so it’s my go-to for any gathering where I don’t want to stress.
- Fridge-Friendly Goldmine: This tastes better the next day, no joke. The flavors meld, and the pasta softens just enough to be dreamy. Plus, it’s cheap to make—cheddar and pasta stretch far, and you can use whatever greens are on sale. My lunchbox’s new best friend.
Step-by-step instructions for america's Test Kitchen macaroni salad
Mastering this creamy yet light macaroni salad comes down to precise technique and ingredient balance.
Cook the Pasta to Perfect Al Dente
Bring a large pot of water to a rolling boil and add 1.5 lbs of the short-grain pasta. I use elbow macaroni or orzo for their ideal texture—neither too soft nor too firm. Cook until 1 minute before the package instructions specify for al dente. This slight undercooking prevents mushiness when tossed with the dressing.
Drain immediately and rinse under cold water for 10 seconds to halt cooking. The pasta should be hot but not steaming—this ensures the dressing clings perfectly without turning soggy. Spread the drained pasta on a baking sheet to cool completely before mixing with the dressing. This cooling step prevents the salad from becoming warm and limp.
Create the Herb Cheese Dressing
In a medium bowl, whisk together the 1.5 cups buttermilk, 0.5 cup heavy cream, 1 tbsp Dijon mustard, 1 tbsp granulated sugar, 1 tbsp lemon juice, 1 tsp red wine vinegar, 1.5 tsp kosher salt, and 0.5 tsp black pepper. The buttermilk provides tang while the heavy cream adds richness without heaviness—this balance is key to the signature texture.
In a separate small bowl, finely grate the 1.5 cups sharp white cheddar cheese using a box grater. Add the grated cheese to the dressing and whisk until fully melted and smooth. For the celery crowns, thinly slice the 3 whole celery stalks on a mandoline or sharp knife into 1/8-inch thick rounds. Set aside—we'll add these last to maintain their crisp texture.
Combine and Chill for Maximum Flavor Development
Add the cooled pasta to the dressing and gently fold with a silicone spatula until fully coated. Stir in the 0.5 cup chopped parsley and 0.25 cup chopped chives, reserving a small amount for garnish. The herbs should be evenly distributed but still visible—this adds both color and freshness to each bite.
Transfer the salad to an airtight container and refrigerate for at least 4 hours, preferably overnight. This chilling time allows the flavors to meld perfectly and the dressing to fully absorb into the pasta. The longer it chills, the more cohesive and flavorful the salad becomes.
Assemble with Crisp Celery Crowns
Just before serving, arrange the thin celery rounds on top of the salad in a decorative pattern. The celery's crisp texture contrasts beautifully with the creamy pasta, and its bright green color adds visual appeal. Drizzle any reserved dressing on top and sprinkle with the remaining herbs for a fresh finish.
Serve immediately for the best texture contrast between the crisp celery and creamy pasta. This salad holds well for up to 2 days in the refrigerator, making it perfect for meal prep. The acidity from the lemon juice and vinegar keeps the flavors vibrant even after chilling.
Pro Tips For Making America'S Test Kitchen Macaroni Salad
- COOK PASTA AL DENTE: The recipe calls for elbow macaroni, and I learned this the hard way—undercooked pasta gets mushy when tossed with mayo later. Test a piece at the 1-minute mark (it should have a tiny firm core), then drain immediately. No peeking earlier, or you’ll overcompensate.
- SHRED CHEESE SMALL: Sharp white cheddar is non-negotiable here, but resist the urge to shred it fine—it melts into a paste. Cut it into ¼-inch cubes first, then pulse in a food processor for even distribution. (Yes, even if you’re impatient like me.)
- CHILL THE SALAD: The recipe’s magic happens when flavors meld, but skipping the 2-hour fridge rest means a bland, watery mess. Cover it tightly and refrigerate—no peeking. If you’re in a rush, at least let it sit for 30 minutes before serving.
- DRESS CELERY LAST: Celery soaks up mayo like a sponge, turning limp. Save the dressing for the final toss, then fold it in just before serving. This keeps the crunch sharp and the texture perfect—no soggy stalks here.
Creative variations of america's test kitchen macaroni salad
Picnic-Perfect Variations
For outdoor gatherings, swap the celery crowns for crisp pickled red onions—thinly slice 1 large red onion and soak in ½ cup apple cider vinegar, 1 tbsp sugar, and ½ tsp salt for 30 minutes.
The tangy crunch elevates the herby notes perfectly, especially when paired with grilled chicken. 🧅
Add a smoky twist by stirring in 1 tbsp smoked paprika with the cheese and herbs. For extra depth, fold in ½ cup crumbled blue cheese (like Gorgonzola) alongside the sharp cheddar. This variation works beautifully with hearty sandwiches or as a side for burgers.
Protein-Packed Upgrades
Transform this into a one-bowl meal by stirring in 1 cup cooked diced ham (like Black Forest ham) or ½ cup crumbled bacon. For a vegetarian option, fold in 1 cup marinated artichoke hearts (drained) and ½ cup kalamata olives.
Both add salty, briny contrast that balances the creamy dressing.
For a seafood twist, toss in 1 cup cooked shrimp (chilled) or ½ cup diced smoked salmon. The delicate fish flavor pairs beautifully with the tangy dressing. Add 1 tbsp chopped dill to complement the seafood notes—this variation shines as a light lunch or appetizer.
Dietary Adaptations
Make this dairy-free by replacing the cheddar with 1.5 cups shredded firm tofu (pressed and crumbled) or nutritional yeast for a cheesy flavor. Use unsweetened almond milk instead of buttermilk and add ½ tsp turmeric for color. The texture stays creamy but lighter, perfect for vegan picnics.
For a gluten-free version, choose gluten-free elbow macaroni (like Barilla GF) and ensure all other ingredients are certified gluten-free. The buttermilk and cheese dressing remain the same, so the flavor profile stays intact. This adaptation works just as well for potlucks with gluten-sensitive guests.
Seasonal Swaps
In summer, replace celery with thinly sliced cucumber (peeled) and add ¼ cup chopped fresh mint to the herbs. The cool, crisp cucumber keeps the salad refreshing for outdoor meals.
For a fall version, swap in roasted butternut squash cubes (cooled) and add ½ tsp cinnamon to the dressing for warmth.
For winter gatherings, add sautéed mushrooms (like shiitake or cremini) and crispy fried shallots** for texture. The earthy mushrooms deepen the flavor, while the shallots add a satisfying crunch that stands up to colder weather. 🌟
Nutrition facts
Frequently asked questions
Why does this recipe use buttermilk instead of mayo?
Buttermilk creates a lighter, tangier dressing that keeps the salad creamy without heaviness. The acidity also helps preserve the celery's crispness and balances the rich cheese. Plus, it eliminates the greasiness that can make traditional mayo-based salads soggy over time.
Can I make this salad ahead of time?
This salad tastes even better after chilling for 4-6 hours (or overnight). Store the dressing and pasta separately in airtight containers for up to 3 days. Just before serving, combine everything and top with fresh celery crowns to maintain crispness.
What's the secret to keeping celery crisp in macaroni salad?
Slice celery 1/8-inch thick using a mandoline for even cuts, and add it last—never mix it in with the dressing. The thin slices stay crisp longer, and adding them just before serving preserves their texture. For extra crunch, soak slices in ice water for 10 minutes before adding.
How can I make this gluten-free?
Use gluten-free elbow macaroni (like Barilla GF) and verify all other ingredients are certified gluten-free. The buttermilk-based dressing remains the same, so the flavor stays intact. For added safety, check cheese labels—some contain wheat starch as an anti-caking agent.
What's the best way to reheat leftovers?
This salad isn't meant to be reheated—it's designed to be served cold for optimal texture. However, you can gently warm the dressing portion (without celery) in the microwave for 15-20 seconds if you prefer a warm component. Always add fresh celery and herbs before serving for the best experience.