Go Back

Classic Creamy Macaroni Salad

Classic macaroni salad with tender elbow pasta, finely diced celery and onion, and a tangy creamy mayo dressing. Chilled for at least 3 hours so the flavors meld for a traditional salad you can serve at BBQs and potlucks.
Print Recipe Pin Recipe
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: 520
Ingredients Equipment Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni
Creamy dressing
  • 1 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp white vinegar
  • 1 tbsp yellow mustard
  • 2 tbsp sugar
  • 0.1 salt to taste
  • 0.1 black pepper to taste
  • 1 paprika for garnish
Finely diced vegetables
  • 1 cup celery finely diced
  • 0.5 cup red bell pepper finely diced
  • 0.25 cup red onion finely diced
Optional add-in
  • 2 hard-boiled eggs chopped (optional)

Equipment

  • 1 Dutch oven

Method
 

Cook and cool the pasta
  1. Bring a pot of water to a boil and cook the elbow macaroni according to package directions. Drain and rinse under cold water until cool to the touch.
Make the tangy dressing
  1. Whisk together mayonnaise, sour cream, white vinegar, yellow mustard, sugar, salt, and black pepper until smooth and glossy.
Combine and chill
  1. Add the cooked macaroni to a large bowl and fold in celery, red bell pepper, red onion, and hard-boiled eggs if using until evenly distributed.
  2. Pour the dressing over the salad and toss until every noodle is coated.
  3. Cover and refrigerate for at least 3 hours (or overnight) so the macaroni salad sets and flavors absorb.
Serve
  1. Stir the salad before serving and sprinkle with paprika as a colorful garnish.

Notes

For best texture, rinse the pasta well and keep it fully cool before mixing so the dressing stays creamy instead of runny. Store covered in the refrigerator for 3-4 days; it also freezes poorly due to the mayonnaise base (avoid freezing). For a lighter option, use light mayonnaise and light sour cream while keeping the same vinegar-mustard ratio for the tang.