Classic Macaroni Salad (Print version)

Tender macaroni and crisp vegetables tossed in a creamy, tangy dressing for a refreshing side dish.

# What you’ll need:

→ Pasta

01 - 10 oz elbow macaroni

→ Vegetables

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

→ 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 a large pot of salted water until al dente, then drain and rinse under cold water. Set aside to cool completely.
02 - Combine finely diced celery, red bell pepper, red onion, grated carrots, and thawed peas in a large bowl.
03 - Whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and ground black pepper until smooth.
04 - Gently toss the cooled macaroni and vegetables with the dressing until evenly coated.
05 - Taste and adjust seasoning as needed.
06 - Cover and refrigerate for at least 1 hour to allow flavors to meld.
07 - Optional: Sprinkle with chopped fresh parsley or chives before serving.

# Cooking tips:

01 -
  • It comes together in thirty minutes and gets even better the longer it sits.
  • The creamy dressing coats every bite without feeling heavy, and you can taste each vegetable clearly.
  • It's forgiving enough to make for a crowd but simple enough to whip up on a Tuesday night.
02 -
  • Don't skip rinsing the hot pasta with cold water, or it'll continue cooking and turn mushy once it sits with the dressing.
  • The salad actually tastes better the next day once everything has time to get to know each other in the cold, so make it ahead if you can.
03 -
  • Make it the night before a gathering so you're not scrambling on the day itself, and you'll have the bonus of even better flavor.
  • Keep the dressing slightly thinner than you think it should be, because the pasta and vegetables will release their own moisture as they sit and absorb more dressing.
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