Classic Macaroni Cold Salad (Printable)

Tender elbow macaroni with fresh vegetables and creamy tangy dressing, chilled to perfection.

# What You'll Need:

→ Pasta

01 - 10 oz elbow macaroni

→ Vegetables

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

→ 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 Steps:

01 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package instructions until al dente. Drain and rinse under cold water, then set aside to cool completely.
02 - In a large bowl, combine the finely diced celery, red bell pepper, red onion, grated carrots, and thawed peas.
03 - In a separate bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and ground black pepper until smooth and homogeneous.
04 - Add the cooled macaroni and mixed vegetables into the dressing. Gently fold until all ingredients are evenly coated.
05 - Taste the salad and modify seasoning as necessary to suit preference.
06 - Cover the bowl and refrigerate for at least one hour to allow flavors to meld and deepen.
07 - Before serving, optionally garnish with chopped fresh parsley or chives.

# Top Tips:

01 -
  • It comes together in under an hour and tastes even better the next day as the flavors deepen.
  • No fancy techniques required, just good ingredients mixed with intention and a little patience in the fridge.
  • It feeds a crowd and actually improves when you make it ahead, which feels like a small miracle.
02 -
  • Cool your pasta completely before mixing, or the warm pasta will soften the vegetables and create a mushy texture instead of the crisp, fresh salad you're after.
  • Don't skip the chilling time—I used to serve it right after mixing and it tasted flat compared to when I waited; the cold and the time together are essential to the flavor.
03 -
  • Use real mayonnaise, not salad dressing—the quality difference is noticeable and worth the small extra cost.
  • Don't skip the sour cream; it's the secret to keeping the dressing from feeling too heavy or one-dimensional, and it adds a brightness that transforms everything.
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