Classic Macaroni Salad (Printable)

Tender pasta and crisp vegetables combined with a creamy, tangy dressing for a refreshing side.

# What You’ll Need:

→ Pasta

01 - 10 oz elbow macaroni

→ Vegetables

02 - 1 cup finely diced celery
03 - 1 cup finely diced red bell pepper
04 - 1/2 cup finely diced red onion
05 - 1/2 cup grated carrots
06 - 1/2 cup thawed frozen peas

→ Dressing

07 - 3/4 cup mayonnaise
08 - 2 tbsp sour cream
09 - 2 tbsp Dijon mustard
10 - 2 tbsp apple cider vinegar
11 - 1 tsp sugar
12 - 1/2 tsp salt
13 - 1/2 tsp ground black pepper

→ Garnish (Optional)

14 - 2 tbsp chopped fresh parsley or chives

# Steps:

01 - Boil elbow macaroni in salted water until al dente as per package directions. Drain and rinse under cold water. Set aside to cool completely.
02 - Mix celery, red bell pepper, red onion, carrots, and peas in a large bowl.
03 - Whisk mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper together until smooth.
04 - Add cooled macaroni and vegetables to dressing. Gently toss to coat evenly.
05 - Adjust seasoning with additional salt or pepper if necessary.
06 - Cover and refrigerate for at least 1 hour to meld flavors.
07 - Sprinkle with chopped parsley or chives before serving, if desired.

# Expert Advice:

01 -
  • It's the kind of dish that tastes better the next day, so you can make it ahead and actually enjoy your party.
  • The balance of creamy and tangy keeps people coming back without feeling heavy, even in summer.
  • It comes together in thirty minutes if your knife skills are decent, and feeds a crowd without fuss.
02 -
  • Rinse the warm pasta under cold water or it will continue cooking and turn into mush; this is non-negotiable.
  • The dressing tastes too sharp before the salad is chilled—trust the process and wait those sixty minutes.
  • If it seems dry the next day, thin it with a tablespoon of mayo or a splash of sour cream rather than watering it down with liquid.
03 -
  • Dice your vegetables while the pasta cooks so you're not scrambling, and keep them separate until the moment you combine everything.
  • If the salad tastes flat after chilling, a pinch more salt or a squeeze of lemon juice often brings it back to life better than adding more dressing.
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