Classic Macaroni Salad (Print Version)
Creamy macaroni crowned with crisp vegetables and tangy dressing, chilled for a refreshing summer side.
# What You Need:
→ Pasta
01 - 2 cups elbow macaroni
→ Vegetables
02 - 1/2 cup celery, finely chopped
03 - 1/2 cup red bell pepper, diced
04 - 1/4 cup red onion, finely chopped
05 - 1/2 cup carrots, shredded
06 - 1/2 cup frozen peas, thawed
→ Dressing
07 - 3/4 cup mayonnaise
08 - 2 tablespoons sour cream
09 - 1 tablespoon Dijon mustard
10 - 1 tablespoon apple cider vinegar
11 - 1 teaspoon sugar
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Optional Additions
14 - 2 tablespoons fresh parsley, chopped
15 - 2 hard-boiled eggs, chopped
# How To Make:
01 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain thoroughly and rinse under cold water to cool.
02 - In a large mixing bowl, combine cooled macaroni, chopped celery, red bell pepper, red onion, shredded carrots, and thawed peas.
03 - In a separate small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and fully emulsified.
04 - Pour the prepared dressing over the pasta and vegetable mixture. Gently fold until every ingredient is evenly coated.
05 - If desired, gently fold in chopped fresh parsley and hard-boiled eggs for enhanced texture and flavor.
06 - Cover and refrigerate the salad for at least 1 hour to allow flavors to develop.
07 - Stir the salad gently before serving. Taste and adjust seasoning if necessary.
# Expert Tips:
01 -
- You can prep it ahead and the flavors only get better after a night in the fridge (it’s like kitchen magic).
- Every bite is a cool contrast of tender pasta, snappy veggies, and that just-right tang—no heavy mayo bombs here.
02 -
- The biggest mistake is overcooking the pasta; limp macaroni soaks up too much dressing and never recovers.
- Making the dressing separately lets you tweak seasoning to your taste before it hugs the rest of the salad.
03 -
- Chilling the pasta completely before dressing prevents it from absorbing too much and drying out.
- Chop all vegetables about the same size as the pasta for perfect forkfuls every time.