Save to Pinterest There's something about macaroni salad that makes me think of my cousin's backyard on a sweltering July afternoon—the kind where you'd do anything for something cold and creamy. She threw together this salad years ago, and it became the dish everyone asked her to bring. I finally got the recipe out of her one summer, and now I understand why it disappears first at every gathering. The secret isn't anything fancy, just good mayonnaise, fresh vegetables, and the patience to let it chill properly.
I made this for the first time at a potluck where I was honestly nervous about contributing something that wouldn't stand out. When I checked on it halfway through the event, the bowl was nearly empty and someone was scraping the bottom for the last bits of dressing. That's when I realized it wasn't about impressing anyone—it was about making something people actually wanted to eat, and that felt like its own kind of win.
Ingredients
- Elbow macaroni (300 g): The small tubes hold the creamy dressing beautifully, and cooking it just until al dente keeps everything from turning mushy once it sits with the dressing.
- Celery (1 cup, finely diced): This gives a fresh crunch that keeps the whole salad from feeling one-note, and the flavor is subtle enough not to overpower the creaminess.
- Red bell pepper (1 cup, finely diced): Sweet and colorful, it adds brightness both to your bowl and to how the salad looks on the table.
- Red onion (1/2 cup, finely diced): A little bite of sharpness that wakes up the whole dish if you don't mind the flavor building as it sits.
- Carrots (1/2 cup, grated): These stay tender in the cool dressing while adding natural sweetness and a tiny hint of earthiness.
- Frozen peas (1/2 cup, thawed): They soften just enough from the dressing without becoming mushy, and they add a pop of sweetness.
- Mayonnaise (180 ml): Good quality mayo is non-negotiable here—it's the foundation of the whole salad, so don't skimp.
- Sour cream (2 tbsp): This lightens the mayo slightly and adds a subtle tang that balances the sweetness from the vegetables and sugar.
- Dijon mustard (2 tbsp): Just enough sharpness to keep the dressing from tasting flat or one-dimensional.
- Apple cider vinegar (2 tbsp): The acidity is what ties everything together and makes you want another bite.
- Sugar (1 tsp): A tiny pinch that rounds out the flavors without making anything taste sweet.
- Salt and black pepper: Season to your taste, because this is where you adjust for your own preference.
- Fresh parsley or chives (optional, 2 tbsp chopped): A fresh, green finish if you want to add a little color and a hint of brightness at the end.
Instructions
- Bring water to a boil and cook the pasta:
- Fill a large pot with salted water and bring it to a rolling boil—you'll know it's ready when the water sounds almost angry. Cook the elbow macaroni according to the package instructions, tasting a minute before the suggested time so you catch it at that tender, slightly firm moment called al dente.
- Cool the pasta properly:
- After draining in a colander, rinse with cold water while stirring gently with your fingers. This stops the cooking and washes away excess starch, so the pasta doesn't stick together in clumps.
- Prep all the vegetables:
- Dice the celery, bell pepper, and red onion into small, even pieces so they distribute evenly and don't overpower any single bite. Grate the carrots on the large holes of a box grater, and if your peas are still slightly frozen, thaw them under warm running water and pat dry.
- Make the dressing:
- In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until everything is smooth and there are no visible streaks. Taste it on a clean spoon—this is your moment to adjust seasoning before the pasta goes in.
- Combine everything gently:
- Add the cooled pasta and prepared vegetables to the dressing, then fold everything together with a wooden spoon or your hands, taking care not to crush the pasta. The goal is to coat everything evenly so every piece of macaroni gets some of that creamy dressing.
- Chill and let flavors meld:
- Cover the salad and refrigerate for at least an hour, though overnight is even better if you have the time. The cold temperature brings out the flavors, and the vegetables soften just slightly into the dressing without losing their texture.
- Taste, adjust, and serve:
- Before serving, taste it again and add a pinch more salt, vinegar, or mustard if needed—flavors can mute when things are very cold. Top with fresh parsley or chives if you want that final touch of green.
Save to Pinterest One afternoon, I made this for a small gathering and a friend who'd been quiet at the table suddenly said, 'I've been eating this salad for five minutes straight without thinking about it, which means you did something right.' That's when I understood that sometimes the best recipes aren't the complicated ones—they're the ones people forget to stop eating.
The Art of Getting the Dressing Right
The dressing is where this salad lives or dies, and it took me a few attempts to understand the balance. Too much mayo and it becomes heavy; too much vinegar and it tastes sharp. The sour cream and Dijon mustard are the hidden players—they keep things from tasting one-dimensional while the vinegar cuts through the richness just enough. I learned to whisk the dressing separately and taste it before adding the pasta, so you have a moment to adjust without worrying about the texture of the pasta changing.
Vegetables and Texture
The vegetable mix is flexible, and I've learned that the size of your dice matters more than which exact vegetables you choose. Small pieces distribute more evenly and give you a little of everything in each forkful, whereas large chunks can feel unbalanced. I once diced my bell peppers too coarsely and ended up with mouthfuls that were all pepper or all pasta, which taught me to be consistent with my knife work.
Storage and Serving Tips
This salad keeps beautifully in the refrigerator for three days, and honestly, it often tastes better on day two after the flavors have had time to meld together. If you're bringing it to a gathering, pack it in a container with a tight lid and keep it in a cooler with ice packs until you're ready to serve. The chill is what makes this salad special—serving it at room temperature flattens the whole thing.
- For extra flavor without changing the base recipe, stir in diced bread-and-butter pickles or a dash of hot sauce for a little kick.
- If you want something lighter, swap half of the mayonnaise for Greek yogurt and add a pinch more mustard to compensate for the richness you're losing.
- Leftovers stay fresh for up to three days when covered, though the pasta will absorb more dressing over time, which some people prefer.
Save to Pinterest Macaroni salad is the kind of recipe that doesn't ask for much but delivers a lot—a cool, creamy bite that disappears quickly and always leaves people reaching for one more spoonful. It's become my answer to the question 'What should I bring?' because it's something I can make with confidence and something people actually want to eat.
Recipe FAQ
- → How do I ensure the macaroni stays firm?
Cook macaroni just until al dente, then rinse with cold water to stop cooking and remove excess starch, which helps maintain firmness.
- → Can I substitute mayonnaise in the dressing?
Yes, you can replace half or all mayonnaise with Greek yogurt for a lighter, tangier finish without sacrificing creaminess.
- → What vegetables work best in this salad?
Crunchy vegetables like celery, red bell pepper, red onion, carrots, and peas add texture and freshness to balance the creamy dressing.
- → How long should the salad chill before serving?
Chill the salad for at least one hour to let the flavors blend and the dressing fully coat the pasta and vegetables.
- → Is it possible to add protein to this dish?
Yes, stirring in diced hard-boiled eggs or cooked chicken enhances the dish with added protein and flavor.
