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Classic Pasta Salad

Classic pasta salad with a creamy mayonnaise-based dressing and crisp diced vegetables. Cooked elbow macaroni is rinsed to stay tender, then chilled for a traditional American potluck favorite texture.
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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: 430
Ingredients Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni
Mayonnaise dressing
  • 1 cup mayonnaise
  • 2 tbsp white vinegar
  • 1 tbsp sugar
  • 1 tbsp dijon mustard
Vegetables and seasoning
  • 1 cup celery, diced
  • 0.5 cup red bell pepper, diced
  • 0.5 cup red onion, finely diced
  • 1 cup frozen peas, thawed
  • 1 salt to taste
  • 1 pepper to taste

Method
 

Cook and prep
  1. Cook the elbow macaroni according to package directions, then drain and rinse with cold water to stop cooking and keep the pasta from getting mushy.
  2. Whisk together mayonnaise, white vinegar, sugar, Dijon mustard, salt, and pepper until smooth and evenly combined.
Assemble and chill
  1. Combine the pasta, celery, red bell pepper, red onion, and frozen peas in a large bowl so the vegetables are evenly distributed.
  2. Pour the dressing over the salad and toss to coat evenly, ensuring pasta and peas are fully covered.
  3. Refrigerate the pasta salad for at least 3 hours or overnight for best flavor, covered, until cold and set.
  4. Stir before serving and adjust seasoning as needed for balanced tang and sweetness.

Notes

Pro tip: Rinsing the pasta with cold water right after draining helps keep a classic, tender-but-firm bite. Store in the refrigerator up to 4 days in a covered container; freezing is not recommended because the mayonnaise-based dressing can break and vegetables may soften. For a lighter option, use light mayonnaise to reduce calories while keeping the same creamy texture.