Classic Macaroni Cold Salad (Printer-friendly)

Tender elbow macaroni blended with crisp veggies and a creamy tangy dressing, chilled and refreshing.

# What You'll Need:

→ Pasta

01 - 10 oz elbow macaroni

→ Vegetables

02 - 1 cup celery, finely diced
03 - 1 cup red bell pepper, finely diced
04 - 1/2 cup red onion, finely diced
05 - 1/2 cup carrots, grated
06 - 1/2 cup frozen peas, thawed

→ Dressing

07 - 3/4 cup mayonnaise
08 - 2 tbsp sour cream
09 - 2 tbsp Dijon mustard
10 - 2 tbsp apple cider vinegar
11 - 1 tsp sugar
12 - 1/2 tsp salt
13 - 1/2 tsp ground black pepper

→ Garnish (Optional)

14 - 2 tbsp chopped fresh parsley or chives

# How To Make It:

01 - Boil elbow macaroni in a large pot of salted water according to package instructions until al dente. Drain, rinse under cold water, and set aside to cool completely.
02 - Combine celery, red bell pepper, red onion, grated carrots, and thawed peas in a large bowl.
03 - Whisk mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper in a separate bowl until smooth.
04 - Add the cooled macaroni and vegetables to the dressing and gently toss until evenly coated.
05 - Taste mixture and adjust seasoning if necessary.
06 - Cover and refrigerate for at least 1 hour to allow flavors to meld.
07 - Before serving, optionally garnish with chopped parsley or chives.

# Expert Tips:

01 -
  • It comes together in under an hour with mostly hands-off time, so you can actually enjoy your day instead of cooking.
  • The creamy dressing strikes that perfect balance between tangy and rich—not cloyingly sweet like some versions.
  • It tastes better the next day, which means it's your secret weapon for meal prep or bringing to gatherings.
02 -
  • If you mix it warm or skip the cooling time, the dressing will separate and look broken; cold pasta is non-negotiable here.
  • Taste it the day you make it and then again after it's chilled—you'll usually want to add a pinch more salt once everything has sat together, because cold food needs more seasoning to taste bright.
03 -
  • Dice your vegetables uniform and small—not only does it look nicer, but it ensures they'll soften evenly and distribute the flavor throughout.
  • The vinegar-to-mayo ratio is what makes this taste bright instead of heavy, so don't be shy with it, but taste as you go because everyone's preference is a little different.
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