Creamy Cold Macaroni Salad

The smell of celery being diced always takes me back to my grandmother's tiny kitchen, where she'd make macaroni salad for every summer gathering. I remember standing on a step stool to reach the counter, learning the secret of rinsing the pasta until it was cold enough to stop the cooking completely. She swore that was the difference between mushy salad and the perfect texture.

I once made this for a last minute neighborhood potluck when I had almost nothing in the pantry. People kept asking for the recipe, and I had to laugh because I'd just thrown together whatever vegetables I could find in the crisper drawer. That's the beauty of macaroni saladit's endlessly forgiving and always hits the spot.

Ingredients

• 300 g (10 oz) elbow macaroni: The classic shape catches dressing in its curves and holds up beautifully overnight
• 1 cup celery finely diced: Adds essential crunch that won't get soggy even after chilling
• 1 cup red bell pepper finely diced: Brings sweetness and gorgeous color to every forkful
• 1/2 cup red onion finely diced: A sharp bite that cuts through the creamy dressing perfectly
• 1/2 cup carrots grated: Subtle sweetness and texture that I've learned to never skip
• 1/2 cup frozen peas thawed: Little bursts of sweetness that make the salad feel complete
• 180 ml (3/4 cup) mayonnaise: The rich base that makes everything luxurious and satisfying
• 2 tbsp sour cream: Adds just enough tang to keep the dressing from being too heavy
• 2 tbsp Dijon mustard: The secret ingredient that gives the dressing depth and character
• 2 tbsp apple cider vinegar: Bright acidity that balances the richness perfectly
• 1 tsp sugar: Just enough to round out the tangy notes without making it sweet
• 1/2 tsp salt: Essential to bring all the flavors together
• 1/2 tsp ground black pepper: Freshly cracked makes a noticeable difference here
• 2 tbsp chopped fresh parsley or chives: A fresh finish that makes the dish look like you put in extra effort

Instructions

Cool the pasta completely:

Boil the macaroni in salted water until al dente then rinse under cold water until the pasta feels thoroughly chilled to the touch

Prep the crunch:

Toss the celery red bell pepper red onion carrots and peas in a large bowl while the pasta drains

Whisk the magic:

Combine the mayonnaise sour cream Dijon mustard apple cider vinegar sugar salt and pepper until completely smooth

Bring it together:

Add the cooled pasta and vegetables to the dressing then fold gently until every piece is coated

Taste and adjust:

Take a bite and add more salt or vinegar if it needs a little more brightness

Let it rest:

Cover the bowl and refrigerate for at least one hour though overnight is even better for flavor development

Finish with herbs:

Sprinkle with fresh parsley or chives right before serving to make it look as good as it tastes

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This recipe became my go to dish after a friend asked me to bring something to a Memorial Day picnic and I was tired of the same old store bought options. Now it's requested at every gathering and I always double the batch because it disappears so fast.

Making It Your Own

I've learned that macaroni salad welcomes almost any vegetable you have on hand. Sometimes I'll add diced pickles for extra tang or swap in Greek yogurt for half the mayonnaise when I want something lighter.

Timing Everything Right

The best approach is to make this the night before you need it. Those hours in the fridge transform the dish from good to incredible as the pasta absorbs the dressing and the vegetables release their natural sweetness.

Serving Suggestions

This shines alongside anything grilled but it's substantial enough to hold its own as a light main dish with some fruit on the side.

• Keep it cold especially during outdoor events
• Give it a quick stir before serving to redistribute the dressing
• Reserve a few vegetable pieces for garnish if you want it to look extra appealing

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There's something deeply satisfying about a dish that brings people together and never fails to disappear. I hope this becomes a staple in your kitchen just like it has in mine.

Recipe Questions & Answers

→ How long should I chill macaroni salad before serving?

Refrigerate for at least 1 hour before serving. This resting period allows the dressing to absorb into the pasta and vegetables, letting all flavors meld together for the best taste.

→ Can I make this ahead of time?

Absolutely. This tastes even better when made 1-2 days ahead. Keep refrigerated in an airtight container. The flavors continue developing over time, making it perfect for meal prep.

→ What vegetables work best in macaroni salad?

Celery adds essential crunch, red bell pepper brings sweetness, red onion provides bite, and carrots offer color. Frozen peas work beautifully and don't require cooking—just thaw before adding.

→ How do I keep my pasta salad from getting dry?

Don't skip rinsing the cooked pasta with cold water—this stops cooking and removes excess starch. Reserve a small amount of dressing to add before serving if it seems dry after chilling.

→ Can I lighten up the creamy dressing?

Replace half the mayonnaise with Greek yogurt for a lighter version with added protein. The tanginess complements the existing flavors while reducing overall fat content.

→ How long does macaroni salad last in the refrigerator?

Properly stored in an airtight container, it keeps well for up to 3 days. The vegetables maintain their texture and the creamy dressing stays fresh. Add fresh garnish just before serving.