Macaroni Salad with Shredded Carrots Recipe

A bowl of pasta salad with shredded carrots, topped with chopped parsley and paprika, with a spoon resting on the side of the bowl.

Macaroni Salad with Shredded Carrots Recipe

This easy Macaroni Salad with Shredded Carrots is a creamy, make-ahead summer side dish with small pasta, shredded carrots, and a simple lemon, paprika, and mayonnaise dressing. Perfect for potlucks, barbecues, cookouts, and family gatherings.

Prep Time15

Cook Time12

Total Time27

Servings: servings

Calories: 214kcal

Author: Stephanie Wilson

Ingredients

1 lb pasta small-tube shaped pasta
2 medium carrots shredded
⅔ cup mayonnaise
2 tablespoons lemon juice
1 tablespoon sugar
1 teaspoon salt

Garnish

chopped fresh parsley
paprika

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Instructions

Bring a large pot of salted water to boil, add the pasta and cook according to package directions. While the pasta is cooking, shred the carrots.
In a small bowl combine the mayonnaise, lemon juice, sugar, and salt until creamy and thoroughly mixed.
When the pasta is cooked, rinse with cold water to stop the cooking, and drain. Add the shredded carrots and combine. Fold in the mayonnaise dressing, transfer to a serving bowl, and garnish with chopped fresh parsley and, like Grandma always did, sprinkle with paprika. Serve immediately.

Notes

Pasta: Small pasta shapes work best in this salad. Ditalini, elbow macaroni, or small shells are all good options.
Make Ahead: This macaroni salad can be made ahead and refrigerated until serving, but it is also delicious served immediately.
Texture: If the salad has been chilled for several hours and the pasta has absorbed some of the dressing, stir in a small spoonful of mayonnaise or a squeeze of lemon juice before serving.
Variations: For extra crunch or color, you can add finely chopped celery, bell pepper, green onions, or peas.

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