Classic Macaroni Salad (Printable)
Creamy macaroni tossed with crisp vegetables and tangy mayo-Dijon dressing; chilled for summer gatherings.
# What You'll Need:
→ Pasta
01 - 8.8 ounces (about 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 It:
01 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to the package directions until al dente. Drain well and rinse under cold water to halt cooking.
02 - Transfer cooled macaroni to a large mixing bowl. Add celery, red bell pepper, red onion, shredded carrots, and thawed peas. Toss gently to combine.
03 - In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and homogenous.
04 - Pour the dressing over the macaroni and vegetable mixture. Stir gently to ensure even coating without breaking pasta.
05 - If using, fold in chopped fresh parsley and hard-boiled eggs for added flavor and texture.
06 - Cover and refrigerate for at least 1 hour to allow the flavors to meld and salad to chill.
07 - Stir gently before serving. Taste and adjust seasoning if needed.
# Expert Tips:
01 -
- This salad holds up perfectly in a picnic basket, and it secretly gets even better after a night in the fridge.
- It’s always a crowd-pleaser—kids actually eat the veggies, and adults sneak seconds.
02 -
- Once I tried skipping the cold rinse on the pasta, and instantly regretted the sticky, clumpy mess.
- Chilling is not optional—let it rest and the vegetables mellow while the flavors come alive.
03 -
- Dice the vegetables as uniformly as you can for a salad that looks as lovely as it tastes.
- A sprinkle of extra salt after chilling ties the whole bowl together, especially if you add eggs.