Creamy Macaroni Salad

Last summer my neighbor brought over a tub of macaroni salad after I helped her move some garden furniture, and somehow that cold creamy pasta bowl tasted better than anything I'd spent hours planning. The crunch of vegetables against tender pasta, that tangy kick cutting through richness—it just works.

My aunt used to make gallons of this for family reunions, mixing it in a massive enamel bowl while we hovered like hungry birds. She'd tell us the secret was letting it rest, but I'm pretty sure the secret was just how much love she stirred into that huge spoon.

Ingredients

• 300 g (10 oz) elbow macaroni: The curves catch the dressing perfectly—cook to al dente since pasta softens as it chills
• 1 cup celery, finely diced: Adds essential crunch that stays crisp even after refrigeration
• 1 cup red bell pepper, finely diced: Brings sweetness and color that makes the bowl pop
• 1/2 cup red onion, finely diced: Provides a sharp bite that balances the creamy elements
• 1/2 cup carrots, grated: Natural sweetness and texture contrast in every forkful
• 1/2 cup frozen peas, thawed: Little bursts of sweetness that look like jewels in the mix
• 180 ml (3/4 cup) mayonnaise: The creamy foundation—real mayo makes a difference you can taste
• 2 tbsp sour cream: Adds tang and lightness that pure mayo lacks
• 2 tbsp Dijon mustard: Sharpness that cuts through richness and wakes up flavors
• 2 tbsp apple cider vinegar: The acidity that keeps everything bright and balanced
• 1 tsp sugar: Just enough to round out sharp edges and harmonize flavors
• 1/2 tsp salt: Essential to make all the vegetables sing
• 1/2 tsp ground black pepper: Freshly cracked adds warmth and depth
• 2 tbsp chopped fresh parsley or chives: Fresh herbal finish that makes it feel homemade

Instructions

Cool your pasta completely:

Boil macaroni in salted water until just tender, then drain and rinse under cold water until pasta feels chilly to the touch—warm pasta makes dressing turn watery

Prep your vegetables while pasta cooks:

Dice everything uniformly so each bite contains all flavors, and thaw peas by running under warm water for a minute

Whisk the creamy dressing:

Combine mayonnaise, sour cream, mustard, vinegar, sugar, salt, and pepper until completely smooth—it should coat a spoon thickly

Bring everything together:

Gently fold cooled pasta and vegetables into the dressing until every piece is lightly coated, being careful not to mash the pasta

Season and rest:

Taste a bite of pasta with vegetables and adjust salt or pepper if needed, then cover and chill for at least one hour so flavors settle into each other

Garnish before serving:

Scatter fresh parsley or chives over the top right before serving for a pop of color and fresh aroma

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My cousin once tripled this recipe for a block party and people kept asking who made the salad from the fancy deli. She just grinned and pointed to her grandmother's mixing bowl.

Make It Your Own

Some versions work diced pickles into the mix for brine lovers, while others swear by a pinch of celery seed for extra depth. The base is forgiving—add what makes you happy.

Lighten It Up

Swapping half the mayonnaise for plain Greek yogurt transforms this into something that feels almost virtuous while staying creamy enough to satisfy that comfort food craving.

Serving Suggestions

This shines alongside anything grilled, burgers, or as part of a spread at potlucks where people appreciate familiar food done really well.

• Sprinkle paprika on top for a classic diner look
• Add diced hard-boiled eggs if you want protein that feels nostalgic
• Keep it cold—serve over ice at outdoor picnics

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Simple food, made with care, has a way of becoming the thing people remember most about any gathering.

Recipe FAQs

→ How long should macaroni salad chill before serving?

Refrigerate for at least 1 hour before serving to allow the flavors to meld together properly. For even better results, chill for 2-4 hours. This resting time lets the dressing permeate the pasta and vegetables fully.

→ Can I make macaroni salad ahead of time?

Yes, this dish actually improves when made a day ahead. The flavors develop and intensify overnight in the refrigerator. Store in an airtight container and consume within 3 days for best quality and freshness.

→ How do I prevent macaroni salad from getting dry?

The pasta will continue absorbing the dressing as it sits. If it seems dry after chilling, stir in a tablespoon of mayonnaise or a splash of vinegar before serving. Don't add liquid immediately after mixing—wait until after the chilling period.

→ What vegetables work best in macaroni salad?

Classic options include celery for crunch, bell peppers for sweetness and color, red onion for sharpness, carrots for texture, and peas for brightness. You can also add diced cucumber, cherry tomatoes, corn kernels, or finely chopped broccoli based on preference.

→ Can I use Greek yogurt instead of mayonnaise?

Absolutely. Substitute half or all of the mayonnaise with plain Greek yogurt for a lighter version with more protein. The flavor will be slightly tangier and less rich, but still delicious and creamy.

→ Should I rinse the macaroni after cooking?

Yes, rinse thoroughly with cold water after draining. This stops the cooking process, removes excess starch that could make the dish gummy, and cools the pasta quickly so it's ready to mix with the vegetables and dressing.