Macaroni Salad Recipe No Celery: Crunchy Tortilla Strips and Zesty Herb Dressing

This macaroni salad recipe no celery transforms a classic side into something fresh with crispy tortilla strips and zesty herb dressing. The secret lies in balancing creamy mayonnaise with bright lemon and fresh herbs, while the tortilla strips add satisfying crunch without traditional celery.

Perfect for potlucks or BBQs, this version keeps all the flavor while offering a different texture profile.

What sets this recipe apart is the crispy tortilla strips—lightly fried until golden, they add a satisfying contrast to the creamy pasta. The dressing combines mayo with Dijon mustard, fresh dill, and parsley for a herbaceous kick, while lemon juice keeps it bright.

I've tested this with both dairy-based and vegan mayo alternatives, so it works for any dietary preference.

The pasta cooks al dente, then chills for at least 30 minutes before mixing with the dressing and toppings. This ensures the flavors meld perfectly while the tortilla strips stay crispy.

Serve it warm or cold—it’s equally delicious either way. The result is a macaroni salad that’s creamy, crunchy, and packed with herbaceous freshness.

This recipe scales beautifully for gatherings, and you can customize it with add-ins like diced ham, hard-boiled eggs, or extra vegetables. The tortilla strip technique is foolproof, and the dressing comes together in minutes. Let’s make a macaroni salad that stands out at every table.

Ingredients for macaroni salad recipe no celery

Twelve ingredients transform classic macaroni salad into a crunchy, herb-packed showstopper without celery.

The tortilla strips are the star here—look for flour tortillas at Walmart or Costco for the best balance of crispiness and flavor. The fresh dill and parsley should be vibrant green, not wilted. I always buy them in bunches at Trader Joe's and store them properly to keep them fresh. For the Dijon mustard, any brand works, but Maille adds a touch of luxury if you're feeling fancy. The elbow macaroni needs to be cooked perfectly al dente—undercooked pasta gets mushy when chilled, and overcooked loses its bite.

No fresh dill? Dried dill at one-third the amount works in a pinch, but fresh is ideal. Substitute sun-dried tomatoes for the red bell pepper if you want a different flavor profile. The mayonnaise can be any brand—Hellmann's or vegan alternatives like Just Mayo both work perfectly. For the tortilla strips, corn tortillas add a different texture if you're feeling adventurous. The lemon juice should be freshly squeezed—bottled juice lacks the bright acidity needed to cut through the richness of the mayo. If you're making this ahead, prepare the tortilla strips fresh just before serving to maintain crispness.

This salad keeps beautifully in the fridge for up to 3 days—the flavors actually improve as everything melds together. For the tortilla strips, fry them in small batches to avoid overcrowding, and drain them on a paper towel-lined plate to remove excess oil. Store the dressing separately in a sealed container to prevent sogginess. The hard-boiled eggs (if using) should be peeled and chopped just before mixing to keep them looking fresh. If you're prepping for a crowd, double the tortilla strips—they disappear first!

Step-by-step instructions for macaroni salad with crunchy tortilla strips

This method delivers a perfectly balanced macaroni salad with crispy tortilla strips and a vibrant herb dressing.

Bring a large pot of water to a rolling boil and add 12 oz elbow macaroni. Cook until al dente (about 10-12 minutes), then drain immediately and rinse under cold water to stop the cooking process. This prevents the pasta from becoming mushy when mixed with the dressing later.

Transfer the drained macaroni to a large mixing bowl and let it cool completely at room temperature. I like to spread it out on a baking sheet for 10 minutes to speed up the cooling process. Chilled pasta absorbs the dressing better and prevents a watery salad. Once cooled, set aside until ready to combine with the dressing.

Cut the 4 whole flour tortillas into ¼-inch wide strips. You should have about 16 strips total. Heat 0.5 cup vegetable oil in a large skillet over medium heat until it reaches 350°F—test with a thermometer or drop in a small piece of tortilla strip; it should sizzle immediately.

Fry the tortilla strips in batches (don't overcrowd the pan) for 1-2 minutes until golden brown and crispy. Transfer them to a paper towel-lined plate to drain excess oil. The strips should remain crispy when cool, so work quickly. If they start to soften, fry them again for 30 seconds until crispy once more. Set aside until ready to mix with the macaroni.

In a medium bowl, whisk together the 1 cup mayonnaise, 1 tbsp Dijon mustard, 2 tbsp lemon juice, 0.5 tsp salt, and 0.25 tsp black pepper until smooth and fully combined. The dressing should be thick but pourable—if it's too thick, add 1-2 teaspoons of water to loosen it slightly.

Add the 0.25 cup finely chopped fresh dill and 0.25 cup finely chopped fresh parsley, stirring gently to incorporate the herbs. The dressing should have a bright green color and a tangy aroma from the lemon and Dijon. Taste and adjust seasoning if needed—add a pinch more salt or lemon juice if desired. Set the dressing aside until ready to combine with the macaroni.

Add the cooled elbow macaroni to the bowl with the dressing and gently fold everything together using a large spoon or spatula. The macaroni will absorb the dressing as you mix, so work in stages if the salad seems too thick. If needed, add 1-2 tablespoons of cold water to help the dressing coat the pasta evenly.

Fold in the 0.5 cup diced red bell pepper, 0.25 cup finely diced red onion, and 2 chopped hard-boiled eggs (if using). Mix gently to avoid breaking the eggs or mashing the vegetables. The salad should have a vibrant color with visible chunks of bell pepper, onion, and egg. Taste and adjust seasoning again if needed.

Just before serving, fold the crispy tortilla strips into the macaroni salad. The contrast between the warm, crispy tortillas and the cool, creamy macaroni creates the perfect texture balance. Toss gently to distribute the strips evenly throughout the salad.

Serve immediately for the best texture, especially the tortilla strips. If storing, keep the tortilla strips separate until ready to serve to maintain their crispiness. This macaroni salad is perfect for picnics, potlucks, or as a side dish for grilled meats—its zesty flavor and satisfying crunch make it a crowd-pleaser.

Dietary considerations for this dish

Dairy-Free Adaptations

For a dairy-free version, simply swap the mayonnaise for a high-quality vegan alternative like Just Mayo or Vegenaise. Both brands mimic the creamy texture and tangy flavor of traditional mayo while keeping the salad rich and satisfying.

I’ve tested this with both and found they work beautifully—no one will guess it’s dairy-free! 🌱

Gluten-Free Swaps

If you need a gluten-free macaroni salad, replace the elbow macaroni with gluten-free pasta like Barilla GF or De Cecco. These brands hold up well when chilled and maintain a satisfying bite.

For the tortilla strips, use corn tortillas (naturally gluten-free) or gluten-free flour tortillas like Mission GF. Fry them just like the original—crispy and delicious! 🌯

Egg-Free Options

Skip the hard-boiled eggs entirely if you’re avoiding eggs, or replace them with diced avocado for creaminess or extra red bell pepper for color and crunch. Avocado adds a rich texture, while bell pepper keeps the dish vibrant.

I’ve also used chopped sun-dried tomatoes for a tangy, meaty alternative that holds up well in the salad. 🥑

Lower-Carb Versions

To reduce carbs, swap the elbow macaroni for shredded cabbage or zucchini noodles (spiralized and sautéed lightly). The cabbage adds a refreshing crunch, while zucchini noodles keep the dish light.

Adjust the dressing quantity slightly—about ⅓ cup—since these alternatives absorb less liquid. The tortilla strips remain a great crunchy addition! 🥬

Nut-Free Considerations

This recipe is naturally nut-free, but always double-check the labels on your mayonnaise and tortillas to ensure no cross-contamination. Brands like Hellmann’s and Just Mayo are typically nut-free, but facilities may process nuts.

For extra safety, opt for certified nut-free brands or make your own mayo with olive oil and apple cider vinegar. 🌟

Frequently asked questions