Creamy Classic Macaroni Salad

The summer my neighbor Mrs. Henderson taught me her macaroni salad recipe, I learned that the best dishes don't come from cookbooks, they come from people who've made something a thousand times until it feels like breathing. She had this tiny kitchen with vinyl flooring that always smelled like celery and mayonnaise, and she'd measure everything by handful rather than cup, which terrified my type-A brain at first. Now I understand that cooking is about trusting your senses more than your measuring spoons.

I brought this to a Fourth of July potluck last year, and watched three different people ask for the recipe while absentmindedly taking their third servings. There's something about cold pasta salad that makes people feel cared for, like comfort food dressed up for a party.

Ingredients

• 300 g (10 oz) elbow macaroni: The curves hold dressing beautifully, and cooking it to al dente means it won't turn mushy after chilling
• 1 cup celery, finely diced: Provides essential crunch and that fresh green flavor that cuts through the creaminess
• 1 cup red bell pepper, finely diced: Adds sweetness and vibrant color that makes the salad look as good as it tastes
• 1/2 cup red onion, finely diced: Gives just enough sharp bite to wake up your palate without overwhelming
• 1/2 cup carrots, grated: Natural sweetness that balances the tangy dressing and adds lovely texture
• 1/2 cup frozen peas, thawed: Little bursts of sweetness that pop in your mouth
• 180 ml (3/4 cup) mayonnaise: The creamy foundation, use real mayo for the best results
• 2 tbsp sour cream: Adds a slight tang that makes the dressing feel lighter and more complex
• 2 tbsp Dijon mustard: Essential for that subtle sharpness that keeps the dressing from being too heavy
• 2 tbsp apple cider vinegar: Brightens everything and prevents that cloying sweetness some pasta salads suffer from
• 1 tsp sugar: Just enough to round out the acidity and bring all flavors together
• 1/2 tsp salt: Enhances all the other flavors without making it taste salty
• 1/2 tsp ground black pepper: Adds gentle warmth and depth
• 2 tbsp chopped fresh parsley or chives: Fresh herb finish that makes each bite feel complete

Instructions

Cook the pasta to perfect al dente:

Boil the macaroni in salted water until it still has a tiny bite in the center, then rinse immediately under cold water to stop the cooking process and cool it down completely

Prep all your vegetables while pasta cools:

Dice the celery, bell pepper, and onion into small, even pieces, grate the carrots, and thaw those peas so everything is ready to assemble

Whisk together the creamy dressing:

Combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper in a bowl until completely smooth and silky

Gently fold everything together:

Add the cooled pasta and all those beautiful vegetables to the dressing, using a spatula to fold everything together until each piece is coated but not broken

Taste and adjust the seasoning:

Take a small bite and decide if it needs more salt, pepper, or vinegar, remembering that flavors will develop as it chills

Let it rest and meld together:

Cover the bowl and refrigerate for at least one hour, though overnight is even better for allowing the flavors to really become friends

Finish with fresh herbs before serving:

Sprinkle the chopped parsley or chives over the top right before serving, adding that final touch of freshness and color

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My daughter now requests this for every family gathering, and I've learned that the dishes we return to aren't always the fancy ones. Sometimes the most comforting food is the simplest, made with love and shared with people who matter.

Making It Your Own

The beauty of macaroni salad is how forgiving it is. I've added diced pickles for tang, swapped in Greek yogurt for half the mayo when feeling virtuous, and even stirred in cubed sharp cheddar when the craving hits. Trust what tastes good to you.

Serving Suggestions

This salad shines alongside anything grilled, at picnics, or as part of a bigger spread. The cold creaminess balances hot food perfectly, and it travels well without any fuss about temperature or last-minute preparation.

Storage and Make-Ahead Tips

Store this in an airtight container in the refrigerator for up to three days, though the texture is best on day one and two. The pasta will absorb more dressing over time, so you might want to reserve a little extra if making it ahead for a party.

• If the salad seems dry after chilling, stir in a tablespoon of mayo or a splash of vinegar to bring it back to life
• For the best texture, add any delicate fresh herbs right before serving rather than mixing them in beforehand
• This recipe doubles beautifully for larger gatherings, just use a really big bowl to combine everything

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Hope this becomes a go-to recipe for your summer table, just as it has for mine. There's something wonderful about a dish that travels well and makes people smile.

Common Questions

→ How long should I chill the macaroni before serving?

Refrigerate for at least 1 hour before serving. This resting time allows the pasta to absorb the dressing and lets the flavors meld together beautifully. It can be made up to 24 hours in advance.

→ Can I make this lighter with fewer calories?

Yes! Swap half of the mayonnaise for Greek yogurt to reduce calories while maintaining creaminess. You can also increase the vegetable ratio and reduce pasta slightly for a lighter version.

→ What vegetables work best in this dish?

Celery, red bell pepper, red onion, carrots, and peas create excellent texture and flavor contrast. You can also add diced cucumbers, corn, or blanched broccoli florets based on preference.

→ How do I prevent the pasta from absorbing all the dressing?

Rinse cooked macaroni thoroughly with cold water to stop cooking and remove excess starch. Let it cool completely before mixing with dressing. Add extra dressing just before serving if needed.

→ Can I add protein to make it a complete meal?

Absolutely! Diced hard-boiled eggs, cooked chicken, ham, or tuna work wonderfully. Chickpeas or white beans make great vegetarian protein additions while maintaining the creamy texture.

→ How long do leftovers stay fresh?

Store in an airtight container in the refrigerator for up to 3 days. The pasta will continue absorbing dressing, so you may need to add a splash of vinegar or extra mayonnaise when serving leftovers.