Japanese Macaroni Salad

Japanese Macaroni Salad is a creamy, tangy, and slightly sweet side dish made with tender macaroni, crisp vegetables, and a rich Japanese mayo dressing. Light yet satisfying, it’s a popular addition to bento boxes, cafés, and home kitchens in Japan, and comes together quickly with simple ingredients. Perfect for pairing with fried foods, sandwiches, or BBQ, this easy recipe is a versatile crowd-pleaser.

What is Japanese Macaroni Salad?

Japanese macaroni salad is a creamy, slightly tangy pasta salad that’s a staple in bento boxes, convenience stores, and home kitchens across Japan. It’s usually made with short elbow macaroni, thinly sliced vegetables, and a mayo-based dressing that’s lighter and a bit sweeter than Western versions. It’s the kind of side dish you’ll find at family gatherings, picnics, or tucked beside a sandwich at a café—it’s simple, comforting, and always hits the spot.

How Japanese Macaroni Salad Differs from Western Macaroni Salad

While both Japanese and Western macaroni salads use pasta, vegetables, and a creamy dressing, the differences are noticeable:

• Flavor: Japanese versions are tangy, slightly sweet, and lightly seasoned, while Western versions are usually heavier and richer with full-fat mayo.
• Texture: Japanese macaroni salad favors smaller pasta and finely chopped vegetables for a smoother bite, whereas Western salads may include chunkier add-ins.
• Serving: In Japan, macaroni salad is often served as a side dish in bento boxes, alongside fried chicken, tonkatsu, or sandwiches, rather than as a standalone dish.

Ingredients and Substitutions

Below are the ingredients for this Japanese Macaroni Salad. You can adjust or swap items based on your preferences or what you have on hand.

Salad Ingredients:

• Macaroni: Any short pasta works well—macaroni, elbow, or casarecce. You can even use spaghetti for a fun “spaghetti salad” twist.
• Carrots: Add color, texture, and natural sweetness. You can use raw carrots (shredded or thinly sliced with a mandolin) or cook them slightly for a softer bite. If cooking, cut into 1-inch cubes for the best texture.
• Onion: Brings crunch and a little zing. For a milder flavor, substitute with scallions.
• Japanese cucumber or Persian cucumbers: If using English cucumbers, peel the skin and remove the seeds—the skin can be thick and the seeds watery.
• Ham: Roast ham is the most common protein, but tuna, shredded chicken, or even tofu work well. See the variations section for more ideas.
• Hard-boiled egg: Fully cooked yolks give a subtle creaminess, while slightly jammy yolks add extra richness and a stronger egg flavor.
• Corn: Not always traditional, but I love the sweet, juicy crunch it adds.

Seasoning & Dressing Ingredients:

• Rice vinegar: Adds gentle acidity and mild sweetness without overpowering the flavors—other vinegars can taste too sharp.
• Japanese mayonnaise: This is what makes Japanese macaroni salad unique. Kewpie is the gold standard for its rich, slightly tangy flavor, but other brands or homemade Japanese mayo work too. In a pinch, you can make quick version by mixing American mayo with a bit of rice vinegar, msg and sugar to mimic the taste.
• Whole milk (optional): Thins the dressing slightly while keeping it creamy.
• Miso, ketchup, and MSG (optional): My mayonnaise dressing has a bit of a twist! Miso adds depth and saltiness, ketchup gives a touch of sweetness, and MSG boosts umami. These are totally optional—swap them for your favorite seasonings if you like.
• Black pepper: For a little spice and aroma.

How to Make Japanese Macaorni Salad

This quick recipe for Japanese macaroni salad is straightforward, and with a few tips, you can achieve the perfect creamy, flavorful result.

1. Cook the pasta and carrots in salted water until tender, adding the carrots in the last 30 seconds. Cook the macaroni one extra minute (past al dente) than usual to keep it soft once cooled. Drain well.
2. While still warm, season the pasta with sugar, salt, rice vinegar, and olive oil. Toss to coat and let it cool slightly.
3. Cook the egg using the hot water method for a slightly soft to fully cooked yolk, then peel and chop.
4. Slice cucumber and onion thinly, and remove excess water after salting.
5. Slice ham into strips.
6. Whisk the dressing ingredients in a small bowl.
7. Combine the cooled pasta mixture with vegetables, ham, corn, and egg. Toss gently with the dressing until everything is evenly coated.
8. Chill in the fridge for at least one hour for the flavors to meld. Serve cold.

Variations

One of my favorite things about Japanese macaroni salad is how flexible it is. Every family seems to have its own spin. For example, my version includes a little ketchup and miso for umami and tang. My mom likes to add parmesan and a touch of condensed milk for richness and sweetness, while my grandma would often throw in a splash of ponzu for a light citrusy tang. It’s fun to see how such simple ingredients can be customized in so many ways!

Here are some other ideas if you want to experiment:

• Proteins: canned tuna, canned or imitation crab, shrimp, shredded chicken, tofu, or edamame.
• Vegetables: bell peppers, peas, celery, or pickles.
• Seasonings: curry powder, soy sauce, Japanese karashi mustard or Dijon mustard, ponzu, mentsuyu, dashi powder, nutmeg, parmesan, paprika, chili crisp oil.

With so many options, you can make your macaroni salad completely your own, whether you want to keep it traditional or add bold flavors.

Serving Suggestions

Japanese pasta salad is incredibly versatile and pairs well with a variety of dishes. It’s a classic side for bento boxes, a refreshing complement to fried foods like tonkatsu or karaage, and a light side at summer BBQs or potlucks. It also works wonderfully alongside sandwiches, especially soft Japanese shokupan or crusty bread for a contrasting texture.

Because it’s best served chilled, it’s perfect for make-ahead meals. You can prepare it a few hours—or even the day before—letting the flavors meld for maximum taste. It’s a simple dish that feels special every time, whether for a weekday lunch, a picnic, or a casual dinner with friends.

How to Store and Reheat Leftovers

This pasta salad is best eaten cold, so there’s no need to reheat. Store any leftovers in an airtight container in the refrigerator for up to 2–3 days. The flavors actually deepen after a few hours in the fridge, making it even more delicious the next day. Just give it a gentle stir before serving to recombine the dressing with the pasta and vegetables.

Recipe FAQ

More Japanese Salad Recipes

• Japanese Potato Salad
• Japanese Smashed Cucumber Salad
• Sunomono (Japanese Cucumber Salad)
• Natto Salad

Enjoy! If you make this Japanese Macaroni Salad recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!

Japanese Macaroni Salad

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Lisa Kitahara
• Total Time: 30 minutes
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

Japanese Macaroni Salad is a creamy, tangy, and slightly sweet side dish made with tender macaroni, crisp vegetables, and a rich Japanese mayo dressing. Light yet satisfying, it’s a popular addition to bento boxes, cafés, and home kitchens in Japan, and comes together quickly with simple ingredients. Perfect for pairing with fried foods, sandwiches, or BBQ, this easy recipe is a versatile crowd-pleaser.

---

Ingredients

Units USM

For the Macaroni

• 1 1/4 cup (120 g) dry macaroni
• 1 tbsp salt (for boiling water)
• 1/2 tsp sugar
• 1/4 tsp salt
• 1 tbsp rice vinegar
• 1 tbsp olive oil

For the Salad

• 1 hard-boiled egg, roughly chopped
• 1/4 onion (60 g), thinly sliced
• 1/2 carrot (50 g), cut into 1 cm chunks or thinly sliced
• 1/3 cup (60 g) corn (or sub with 1 extra egg)
• 5–6 slices ham (60 g), cut into 1 cm strips
• 1 Japanese cucumber or 2 Persian cucumbers (70 g), thinly sliced

For the Dressing

• 1/3 cup Japanese mayonnaise
• 1 tbsp whole milk, optional
• 1 tsp ketchup, optional
• 1 tsp miso paste or soy sauce, optional
• 1/2 tsp MSG, optional
• pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the vegetables: Cut carrot into 1 cm chunks or thin slices. If large, slice into half-moons. Thinly slice cucumber and onion using a mandolin if possible. Rub onion with a pinch of salt, let sit for 10 minutes, then rinse and squeeze out excess water. Pat dry.
2. Cook the pasta and carrots: Bring 2 L of water to a boil with 1 tbsp salt. Add macaroni and cook 1 minute longer than package directions (to prevent hardening once cooled). In the last 30 seconds of cooking, add the carrots. Drain well. While still warm, toss pasta and carrots with sugar, salt, rice vinegar, and olive oil. Set aside to cool.
3. Cook the egg: Place egg in a small pot with 1 cm of water. Heat over medium until water begins bubbling. Cover, cook for 4 minutes, then turn off heat and let sit covered for 5–7 minutes (depending on yolk preference). Cool under cold water, peel, and roughly chop.
4. Prepare the ham and corn: Slice ham into halves, then into 1 cm strips. If using canned corn, drain well and pat with paper towel.
5. Make the dressing: In a large mixing bowl, whisk together mayonnaise, milk, ketchup, miso (or soy sauce), MSG, and pepper.
6. Assemble: In a large bowl, combine cooled pasta mixture, cucumber, onion, ham, corn, and egg into the bowl with the dressing. Toss until everything is evenly coated. Taste and adjust seasoning.
7. Chill and serve: For best flavor, cover and refrigerate for at least 1 hour before serving.

Notes

• Helpful Equipment: salad bowl, salad tosser, mandolin

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Side dish
• Method: stove top
• Cuisine: japanese

Nutrition

• Serving Size: 1 serving
• Calories: 283
• Sugar: 3.4
• Sodium: 349 mg
• Fat: 15.3 g
• Saturated Fat: 2.9 g
• Unsaturated Fat: 12.4 g
• Trans Fat: 0
• Carbohydrates: 30.9 g
• Fiber: 1.6 g
• Protein: 6.6
• Cholesterol: 23 mg