Classic Macaroni Cold Salad

There's something about summer that makes you crave macaroni salad—maybe it's the way a cold bowl of it sits perfectly on a picnic blanket, or how it tastes even better the next day when everything has gotten better acquainted. I learned to make this version after a potluck where someone brought a sad, watery pasta salad that nobody touched, and I thought, there has to be a better way. The secret turned out to be so simple: good mayonnaise, a splash of vinegar, and the patience to let it all chill properly.

I made this for a Fourth of July gathering once, and my aunt asked for the recipe before she'd even finished her first plate—that's when I knew I'd nailed it. She's the type who never asks for recipes, so it felt like a small victory, honestly.

Ingredients

• Elbow macaroni (300 g): Cook it just shy of completely soft so it still has a little bite; overcooked pasta will get mushy as it sits in the dressing.
• Celery (1 cup, finely diced): This gives you that crisp texture that keeps everything from feeling mushy—don't skip it or use a processor, as the pieces get too small.
• Red bell pepper (1 cup, finely diced): The sweetness balances the vinegar in the dressing, and the color makes it actually appealing to look at.
• Red onion (1/2 cup, finely diced): Use red, not white—it stays softer and slightly sweeter once it's sat in the dressing for a few hours.
• Carrots (1/2 cup, grated): Grating them rather than dicing means they soften more evenly and distribute their sweetness throughout.
• Frozen peas (1/2 cup, thawed): Fresh are lovely if you have them, but frozen thawed peas are actually more reliable and taste just as good.
• Mayonnaise (180 ml): Don't use the low-fat version—it breaks down and gets watery after a day; full-fat tastes better and keeps its texture.
• Sour cream (2 tbsp): This keeps the dressing from being too heavy and adds a subtle tang that rounds everything out.
• Dijon mustard (2 tbsp): The sharp flavor cuts through the mayo richness so nothing tastes one-note.
• Apple cider vinegar (2 tbsp): Regular white vinegar works, but apple cider gives a slightly rounder flavor that feels less harsh.
• Sugar (1 tsp): Just a touch to balance the vinegar and bring out the vegetable sweetness without making it taste like dessert.
• Salt and pepper to taste: Always taste at the end and adjust; different mayonnaise brands have different salt levels, so trust your palate.

Instructions

Boil the pasta until it's just tender:

Use a big pot of salted water so the pasta has room to cook evenly, and check it a minute or two before the package says it's done—you want it soft enough to eat but still with a tiny bit of resistance when you bite it. Drain it, rinse it under cold water, and let it sit for a few minutes so it's truly cool before you mix it with the dressing, or the warmth will cook the mayo and make it break apart.

Prep all your vegetables:

Dice the celery, pepper, and onion small enough that they'll distribute throughout but not so tiny that they disappear. I usually line everything up on my cutting board first so I know I've got enough of each.

Make the dressing while the pasta cools:

Whisk the mayo, sour cream, mustard, vinegar, sugar, salt, and pepper together in a bowl until it's smooth and the mustard is fully blended in—this takes about a minute of whisking, and you'll feel when it comes together. Taste it now and let your first instinct tell you if you need more salt, vinegar, or mustard.

Combine everything gently:

Add the cooled pasta and all the vegetables to the dressing and fold everything together with a big spoon or spatula, turning it over and over until every piece of pasta is coated. Don't smash it or stir too aggressively, as that breaks the pasta apart.

Let it chill and meld:

Cover it and refrigerate for at least an hour before serving—this is when the magic happens, and the flavors actually get to know each other. Even better if you can leave it overnight.

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My neighbor once brought a version of this to a block party that she'd made with Greek yogurt instead of some of the mayo, and I remember being surprised how delicious it was—lighter, but still creamy. It changed how I think about the recipe, because now I know it doesn't have to be one fixed thing.

Why This Dish Stays Around

Macaroni salad shows up at almost every summer gathering because it works—it's not fussy, it doesn't need last-minute fussing, and it actually tastes better as it sits. There's something deeply satisfying about bringing a dish that people genuinely enjoy instead of just politely finish.

Making It Your Own

The beauty of this recipe is that it's a framework, not a rule. Some people add diced pickles for extra tang, others stir in chopped hard-boiled eggs for protein, and I've seen versions with a tiny splash of hot sauce that give it a subtle kick. The dressing stays the same, but what goes into it is completely up to what sounds good to you that day.

Storage and Serving Wisdom

This keeps beautifully in the fridge for up to three days, and honestly, day two or three is often when it tastes best—the pasta has fully absorbed the dressing and everything's had time to get friendly. Serve it straight from the cold, and if it looks a little dry after sitting, just fold in another tablespoon or two of mayo mixed with a splash of vinegar to refresh it.

• Make it the day before a gathering so you're not rushed the morning of and can actually enjoy people instead of being stuck in the kitchen.
• If you want to lighten it, swap up to half the mayo for Greek yogurt, but don't go all Greek yogurt or it loses that creamy richness that makes it special.
• Always taste and adjust the seasoning just before serving, since cold food needs a bit more salt to taste as good as it should.

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This is the kind of recipe that quietly becomes something people expect you to bring, and that's actually a nice place to be in someone's kitchen rotation. Make it once, and you'll understand why.

Recipe FAQs

→ What type of pasta works best for this dish?

Elbow macaroni is ideal due to its small shape, which holds the dressing well and mixes evenly with vegetables.

→ Can I prepare this ahead of time?

Yes, chilling it at least an hour before serving enhances the flavors as they meld wonderfully.

→ How can I adjust the dressing for a lighter taste?

Replace half the mayonnaise with Greek yogurt to lighten the creamy dressing while maintaining texture.

→ Are there any suggested variations to add protein?

Adding diced hard-boiled eggs or cooked chicken can introduce protein and additional richness.

→ What garnishes complement this dish best?

Fresh chopped parsley or chives add a mild herbal aroma and color contrast to the creamy salad.

→ Is this suitable for picnics and outdoor gatherings?

Absolutely. Served chilled, it’s refreshing and holds well in cooler conditions, making it a popular choice for outdoor meals.