Classic Creamy Macaroni Salad

My grandmother always made macaroni salad for summer picnics, the kind where you eat on paper plates and the breeze carries the smell of charcoal. She never measured anything, just dumped ingredients into a giant ceramic bowl and tasted as she went. Years later, when I finally asked for her recipe, she laughed and said it's all about the dressing hitting cold pasta. Now I understand why that matters so much.

Last summer, I made this for a potluck and watched my friend's three year old go back for thirds. Something about the combination of sweet peas, sharp red onion, and that tangy creamy dressing just works. One person asked for the recipe, then another, until I was typing it out on my phone right there at the park bench.

Ingredients

• 300 g (10 oz) elbow macaroni: The curves catch all that creamy dressing better than straight pasta
• 1 cup celery, finely diced: Adds essential crunch and a fresh, bright flavor that cuts through the richness
• 1 cup red bell pepper, finely diced: Brings sweetness and gorgeous color contrast
• 1/2 cup red onion, finely diced: That sharp bite is what keeps the salad from tasting flat
• 1/2 cup carrots, grated: Subtle sweetness and more texture variety
• 1/2 cup frozen peas, thawed: Little bursts of sweetness that make every bite interesting
• 180 ml (3/4 cup) mayonnaise: The creamy foundation, use real mayo for best flavor
• 2 tbsp sour cream: Adds a slight tang that makes the dressing more complex
• 2 tbsp Dijon mustard: Sharpness that balances all the creaminess
• 2 tbsp apple cider vinegar: The secret to making the dressing taste bright and alive
• 1 tsp sugar: Just enough to round out all the acidic elements
• 1/2 tsp salt: Essential for bringing all flavors together
• 1/2 tsp ground black pepper: Freshly cracked makes a noticeable difference
• 2 tbsp chopped fresh parsley or chives: Optional but adds a gorgeous finish

Instructions

Cook and cool the macaroni:

Boil the pasta in salted water until al dente, then rinse thoroughly with cold water until completely cool. Let it drain well so the dressing doesn't get watery.

Prep all the vegetables:

While pasta cooks, dice everything into small, uniform pieces so you get every flavor in each forkful.

Whisk together the dressing:

Combine mayonnaise, sour cream, mustard, vinegar, sugar, salt, and pepper until completely smooth. Taste and adjust if needed.

Combine everything:

Pour the cooled pasta and vegetables into the dressing, folding gently until every piece is coated.

Let it rest:

Cover and refrigerate at least an hour, but longer is better. This is crucial for the flavors to really marry.

Serve it up:

Sprinkle with fresh parsley or chives right before serving. Give it one final toss and taste.

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This was the first recipe my college roommate asked for after graduation. She makes it for every summer cookout now, and every time she texts me that it was the hit of the party again. Some recipes just become part of your story like that.

Making It Ahead

This salad actually tastes better made a day ahead, which makes it perfect for parties. The flavors deepen and the pasta soaks up just enough of the dressing. Store it covered and give it a gentle stir before serving.

Customizing Your Salad

Diced pickles, hard-boiled eggs, or even cubed cheese work beautifully here. I've seen people add bacon, though that takes it in a completely different direction. The base recipe is forgiving.

Serving Suggestions

This pairs with everything from burgers to fried chicken to grilled fish. It's the ultimate crowd-pleaser side dish.

• Serve it well chilled, especially on hot days
• Keep a little extra dressing aside if you know it will sit out for a while
• Offer add-ins like diced pickles on the side for guests to customize

Pin it

There's something so satisfying about a bowl of macaroni salad at a summer gathering. It's simple, everyone loves it, and it reminds me of the best kind of days.

Recipe FAQs

→ How long should I chill the macaroni salad before serving?

Refrigerate for at least 1 hour before serving to allow flavors to meld. It tastes even better after several hours or overnight.

→ Can I make this ahead of time?

Yes, this is perfect for making ahead. Store covered in the refrigerator for up to 3 days. The pasta may absorb dressing overnight, so stir in a splash of vinegar or mayonnaise before serving if needed.

→ What vegetables work best in macaroni salad?

Crisp vegetables like celery, red bell pepper, red onion, and carrots add crunch and color. Frozen peas provide sweetness. Feel free to add cucumbers, cherry tomatoes, or diced pickles based on preference.

→ How can I make a lighter version?

Replace half of the mayonnaise with Greek yogurt for a lighter dressing while maintaining creaminess. You can also reduce the amount of dressing slightly or use low-fat mayonnaise.

→ Can I add protein to make it a complete meal?

Diced hard-boiled eggs, cooked chicken, tuna, or ham make excellent additions. Stir in cooked bacon, shredded cheese, or chickpeas for variety. Add protein after mixing with dressing.

→ Why rinse the pasta after cooking?

Rinsing with cold water stops cooking, removes excess starch, and cools the pasta quickly. This prevents sticking and ensures the perfect texture for cold salads.