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Classic Macaroni Salad

Classic macaroni salad with celery, onion, and a tangy creamy dressing. Elbow macaroni is cooked, rinsed cold, then chilled for a traditional picnic-style potluck favorite with visible vegetables.
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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: 560
Ingredients Method Notes

Ingredients
  

Macaroni salad
  • 1 lb elbow macaroni Cook until just tender so the salad doesn’t turn mushy.
  • 1 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp white vinegar
  • 1 tbsp yellow mustard
  • 2 tbsp sugar
  • 1 cup celery, finely diced
  • 0.5 cup red bell pepper, finely diced
  • 0.25 cup red onion, finely diced
  • 2 hard-boiled eggs, chopped (optional) Optional, add for extra richness and protein.
  • 0.01 Salt and pepper to taste Use to season the dressing and balance flavors.
  • 0.01 Paprika for garnish Sprinkle on top right before serving for color.

Method
 

Cook the pasta
  1. Cook elbow macaroni according to package directions, then drain and rinse thoroughly with cold water to stop the cooking and cool it quickly.
Make the tangy dressing
  1. Whisk together mayonnaise, sour cream, white vinegar, yellow mustard, sugar, salt, and pepper until smooth and well combined.
Combine and coat
  1. In a large bowl, combine the cooled pasta with finely diced celery, finely diced red bell pepper, finely diced red onion, and chopped hard-boiled eggs if using.
Dress the salad
  1. Pour the dressing over the salad and toss until every piece of pasta is evenly coated.
Chill
  1. Cover and refrigerate for at least 3 hours or overnight for best flavor, letting the pasta absorb the tangy dressing.
Finish and serve
  1. Before serving, stir well and sprinkle with paprika for garnish so it looks fresh and classic.

Notes

For the best texture, rinse the macaroni until fully cool—warm pasta can make the dressing loosen in the fridge. Store covered in the refrigerator for 3–4 days; stir again before serving. Freezing isn’t recommended because the mayonnaise-based dressing can separate. For a lower-fat swap, use light mayonnaise (and full-fat sour cream if desired) while keeping the chill time the same.