Classic Macaroni Cold Salad (Print version)

Tender elbow macaroni tossed with crisp vegetables and creamy tangy dressing, served chilled and flavorful.

# Required ingredients:

→ 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

# How to make it:

01 - Boil elbow macaroni in a large pot of salted water according to package directions until al dente. Drain, rinse under cold water, and allow to cool completely.
02 - In a large mixing bowl, combine finely diced celery, red bell pepper, red onion, grated carrots, and thawed peas.
03 - Whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and ground black pepper until smooth and well blended.
04 - Add cooled macaroni and vegetable mixture to the dressing. Toss gently to coat all ingredients evenly.
05 - Taste the salad and adjust salt and pepper if necessary.
06 - Cover the bowl and refrigerate for at least one hour to allow flavors to meld.
07 - Before serving, garnish with chopped fresh parsley or chives if desired.

# Expert Advice:

01 -
  • It comes together fast enough to save you when you forget about potluck day until the morning of.
  • The creamy dressing clings to every piece of pasta and vegetable so no bite tastes plain or dry.
  • You can mix it the night before and it actually tastes better after the flavors sit together in the fridge.
02 -
  • Rinsing the pasta under cold water after draining stops it from sticking together in clumps and keeps the salad light instead of gummy.
  • Mixing the dressing separately before adding the pasta ensures every ingredient gets evenly coated without dry pockets or puddles of mayo.
  • Letting the salad chill for at least an hour makes a huge difference because the flavors blend and the vegetables soften just enough to taste cohesive.
03 -
  • Swap half the mayonnaise for Greek yogurt if you want a lighter version that still tastes rich and creamy without feeling heavy.
  • Dice the vegetables into uniform pieces so every bite has the same balance of crunch and flavor instead of big chunks in some spots and none in others.
  • Make the salad a few hours ahead or even the night before because the flavors improve as they sit, and it saves you from last minute stress when guests arrive.
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