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Classic Macaroni Salad

Classic macaroni salad with celery, onion, and a tangy creamy dressing. Cooked elbow macaroni is rinsed cold for the right texture, then chilled for a traditional potluck-ready flavor.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

elbow macaroni
  • 1 lb elbow macaroni Cook until just tender.
creamy dressing
  • 1 cup mayonnaise Use regular or light mayonnaise.
  • 0.25 cup sour cream Helps keep the dressing tangy and creamy.
  • 2 tbsp white vinegar Adds classic tang.
  • 1 tbsp yellow mustard For tang and emulsification.
  • 2 tbsp sugar Balances the vinegar.
  • salt To taste.
  • pepper To taste.
diced vegetables
  • 1 cup celery Finely diced.
  • 0.5 cup red bell pepper Finely diced.
  • 0.25 cup red onion Finely diced.
hard-boiled eggs (optional)
  • 2 hard-boiled eggs Chopped; optional for extra richness.
garnish
  • paprika For garnish before serving.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and cool the pasta
  1. Cook the elbow macaroni according to package directions in a Dutch oven until just tender. Drain and rinse with cold water to stop cooking and keep a firmer texture.
Make the tangy dressing
  1. Whisk together mayonnaise, sour cream, white vinegar, yellow mustard, sugar, salt, and pepper until smooth and evenly combined. Stop whisking when the dressing looks fully blended with no streaks.
Assemble the macaroni salad
  1. Combine the macaroni, celery, red bell pepper, and red onion in a large bowl. Add chopped hard-boiled eggs if using.
Coat and chill
  1. Pour the dressing over the salad and toss until every noodle and vegetable is evenly coated. Spread the salad out slightly if needed so it chills uniformly.
  2. Refrigerate for at least 3 hours or overnight for best flavor. Cover tightly and keep it cold to set the dressing and meld flavors.
Finish and serve
  1. Stir the macaroni salad before serving to redistribute the dressing. Sprinkle with paprika right before serving for a classic picnic look.

Notes

Pro tip: rinse the pasta with cold water thoroughly so it won’t keep cooking and become mushy once dressed. Refrigerate in a covered container for up to 4 days; freezing isn’t recommended because the creamy dressing can separate. For a lighter option, use light mayonnaise (or a half-and-half mix of mayo and Greek yogurt) to keep the tang while reducing calories.