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Classic Creamy Macaroni Salad

Classic macaroni salad with tender elbow pasta, finely diced celery and red onion, and a tangy creamy dressing. This traditional salad is chilled for at least 3 hours so the flavors meld for a classic BBQ side picnic vibe.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill time 3 hours
Total Time 3 hours 25 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni
Creamy tangy dressing
  • 1 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp white vinegar
  • 1 tbsp yellow mustard
  • 2 tbsp sugar
  • Salt and pepper to taste
Vegetables and mix-ins
  • 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)
  • Paprika for garnish

Equipment

  • 1 sheet pan

Method
 

Cook and prep 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 down quickly.
Make the tangy creamy dressing
  1. Whisk together mayonnaise, sour cream, white vinegar, yellow mustard, sugar, salt, and pepper until smooth and well combined, with no streaks of seasoning.
Combine and coat
  1. In a large bowl, combine the cooled macaroni, celery, red bell pepper, red onion, and hard-boiled eggs if using.
  2. Pour the dressing over the salad and toss until evenly coated so the pasta looks creamy and the vegetables are distributed throughout.
Chill and finish
  1. Refrigerate for at least 3 hours or overnight so the dressing thickens slightly and the flavors fully develop.
  2. Stir before serving and sprinkle with paprika for a classic garnish and bright color on top.

Notes

For the best texture, cool the pasta with cold water until it feels room temperature, then toss promptly so it doesn’t clump. Store covered in the refrigerator for 3-4 days; the salad is best served chilled and will thicken as it rests. Freezing isn’t recommended because the mayonnaise base can break and turn watery after thawing. For a lighter option, use light mayonnaise and light sour cream (taste will be slightly tangier and less rich).