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Classic Pasta Salad

Classic pasta salad with a creamy mayonnaise-based dressing and crunchy vegetables in every forkful. Elbow macaroni is rinsed cold and chilled for at least 3 hours so the flavors meld like a traditional American classic.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling 3 hours
Total Time 3 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad
  • 1 lb elbow macaroni Use dry elbow pasta.
  • 1 cup mayonnaise May use regular or light for a thinner texture.
  • 2 tbsp white vinegar Adds tang to balance the mayonnaise.
  • 1 tbsp sugar Helps round out the dressing flavor.
  • 1 tbsp Dijon mustard For classic creamy dressing complexity.
  • 1 cup celery, diced Chop into small, even pieces for crunch.
  • 0.5 cup red bell pepper, diced Dice small so it distributes evenly.
  • 0.5 cup red onion, finely diced Finely diced for a mild bite after chilling.
  • 1 cup frozen peas, thawed Thaw before mixing to prevent excess moisture.
  • 0.25 salt and pepper to taste Season to your preference at the end.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook elbow macaroni according to package directions, then drain and rinse thoroughly with cold water to stop the cooking and keep it firm.
Make the creamy dressing
  1. Whisk mayonnaise, white vinegar, sugar, Dijon mustard, salt, and pepper until smooth and evenly combined.
Assemble the salad
  1. In a large bowl, combine the cooled pasta, celery, red bell pepper, red onion, and thawed peas.
Coat and chill
  1. Pour the dressing over the salad and toss until every piece is coated.
Rest for best flavor
  1. Refrigerate the pasta salad for at least 3 hours or overnight so the flavors meld; cover during chilling.
Finish and serve
  1. Stir before serving and adjust seasoning with more salt and pepper if needed.

Notes

Pro tip: rinse the pasta well with cold water and chill covered; this prevents the pasta from clumping and keeps vegetables crisp. Store in the refrigerator for 3–4 days; freeze is not recommended because the vegetables and peas can turn watery. For a lighter swap, use light mayonnaise (or half mayonnaise/half Greek yogurt) while keeping the vinegar and Dijon the same for the classic tang.