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Macaroni Salad

Classic macaroni salad with a creamy, tangy dressing and crunchy celery, onion, and red bell pepper. This potluck favorite chills for hours so the flavors meld and the pasta stays tender yet not mushy.
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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
  

Macaroni Salad
  • 1 lb elbow macaroni Choose elbow macaroni for classic ridged texture.
  • 1 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp white vinegar
  • 1 tbsp yellow mustard
  • 2 tbsp sugar
  • 1 cup celery, finely diced
  • 0.5 cup red bell pepper, finely diced
  • 0.25 cup red onion, finely diced
  • 2 hard-boiled eggs, chopped (optional) Optional, but adds richness and protein.
  • 1 Salt and pepper to taste
  • 1 Paprika for garnish

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Cook and chill the pasta
  1. Cook the elbow macaroni according to package directions, then drain and rinse with cold water to stop the cooking and cool it quickly.
Make the tangy dressing
  1. Whisk mayonnaise, sour cream, white vinegar, yellow mustard, sugar, salt, and pepper until smooth and evenly combined, with no streaks.
Assemble and refrigerate
  1. Combine pasta, celery, red bell pepper, red onion, and chopped hard-boiled eggs (if using) in a large bowl so the vegetables are evenly distributed.
Toss and coat
  1. Pour the dressing over the salad and toss until every piece of pasta looks coated with the creamy mixture.
Chill for best flavor
  1. Refrigerate the macaroni salad for at least 3 hours or overnight so the flavors meld; cover it to prevent drying.
Serve
  1. Stir before serving and sprinkle with paprika for a classic, picnic-style finish.

Notes

For the best texture, rinse the macaroni until fully cool and let it drain well before mixing—this helps prevent watery dressing. Refrigerate covered for 3–4 days; freeze is not recommended because mayonnaise-based salads can separate after thawing. If you want a lighter option, use Greek yogurt in place of half the mayonnaise for a tangy, creamy result.