Go Back

Classic Pasta Salad

Classic pasta salad with tender elbow macaroni and crisp diced celery, bell pepper, and red onion in a creamy mayonnaise-based dressing. A traditional potluck favorite that chills for at least 3 hours for the best flavor and texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
chilling 3 hours
Total Time 3 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni
Creamy mayonnaise dressing
  • 1 cup mayonnaise
  • 2 tbsp white vinegar
  • 1 tbsp sugar
  • 1 tbsp Dijon mustard
  • 0.5 salt and pepper to taste Seasoning; amount to taste.
Vegetables and peas
  • 1 cup celery, diced
  • 0.5 cup red bell pepper, diced
  • 0.5 cup red onion, finely diced
  • 1 cup frozen peas, thawed

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the elbow macaroni according to package directions, stirring until tender. Drain the pasta and rinse with cold water to stop the cooking.
Make the creamy dressing
  1. Whisk together mayonnaise, white vinegar, sugar, Dijon mustard, salt, and pepper until smooth. Stop when the dressing looks glossy and evenly combined.
Assemble the salad
  1. Combine pasta, celery, red bell pepper, red onion, and peas in a large bowl. Toss just until the vegetables and peas are evenly distributed.
Dress and chill
  1. Pour the dressing over the salad and toss to coat evenly. Make sure all pasta is lightly covered, then cover and refrigerate for at least 3 hours or overnight.
Finish and serve
  1. Stir the pasta salad before serving and adjust seasoning with more salt and pepper if needed. Serve cold for the best creamy texture.

Notes

For even better texture, rinse the pasta well with cold water and let it drain fully before mixing so the dressing clings instead of pooling. Refrigerate leftovers in a covered container for 3–4 days; freezing is not recommended because mayonnaise-based dressing can break after thawing. If you want a lighter option, use light mayonnaise (or a 1:1 mayo blend) for a reduced-calorie version while keeping the same flavor profile.