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Classic Creamy Macaroni Salad

Classic macaroni salad with a creamy, tangy mayo dressing and finely diced celery, onion, and red bell pepper. Cooked elbow pasta is rinsed cold for a firm bite, then chilled for hours so the flavors fully blend.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 3 hours
Total Time 3 hours 25 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni
Dressing base
  • 1 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp white vinegar
  • 1 tbsp yellow mustard
  • 2 tbsp sugar
  • 0.1 salt and pepper to taste
Vegetables
  • 1 cup celery finely diced
  • 0.5 cup red bell pepper finely diced
  • 0.25 cup red onion finely diced
Optional add-ins
  • 2 hard-boiled eggs chopped (optional)
Garnish
  • 0.25 tsp paprika for garnish

Equipment

  • 1 sheet pan

Method
 

Cook and rinse the pasta
  1. Cook elbow macaroni according to package directions until al dente, then drain. Rinse with cold water to cool it down quickly and keep the pasta from turning soft.
Make the tangy dressing
  1. Whisk mayonnaise, sour cream, white vinegar, yellow mustard, sugar, and salt and pepper until smooth. Keep whisking until the sugar dissolves and the dressing looks glossy.
Combine and coat
  1. Combine pasta, celery, red bell pepper, red onion, and hard-boiled eggs if using in a large bowl. Toss lightly so the vegetables are evenly distributed.
  2. Pour the dressing over the salad and toss until evenly coated. Continue tossing for 30 to 60 seconds so every piece of pasta gets a thin layer of dressing.
Chill and finish
  1. Refrigerate the macaroni salad for at least 3 hours or overnight for best flavor. Cover it so it chills evenly and stays creamy.
  2. Stir before serving and sprinkle with paprika. Add a light, even dusting so the garnish shows on the surface.

Notes

Pro tip: rinse the macaroni with cold water right after draining to prevent clumping and to keep a firm bite for potluck-style servings. Store covered in the fridge for up to 4 days; stir again after chilling. Freezing is not recommended because the creamy dressing can separate when thawed. For a lighter option, use light mayonnaise to reduce overall fat while keeping the tangy flavor.