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Classic Pasta Salad

Classic pasta salad with a mayonnaise-based dressing and crisp diced vegetables. Cooked elbow macaroni is rinsed cold, tossed until creamy, then chilled for a traditional, potluck-favorite flavor.
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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 Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni
Creamy dressing
  • 1 cup mayonnaise
  • 2 tbsp white vinegar
  • 1 tbsp sugar
  • 1 tbsp Dijon mustard
  • Salt and pepper to taste
Vegetables and peas
  • 1 cup celery, diced
  • 0.5 cup red bell pepper, diced
  • 0.5 cup red onion, finely diced
  • 1 cup frozen peas, thawed

Method
 

Cook and prep
  1. Cook the elbow macaroni according to package directions until tender. Drain and rinse with cold water to cool it quickly and stop the cooking.
Make the dressing
  1. Whisk together mayonnaise, white vinegar, sugar, Dijon mustard, salt, and pepper until smooth. Stop when the mixture looks uniform and glossy.
Assemble and chill
  1. Combine the pasta, celery, red bell pepper, red onion, and peas in a large bowl. Mix gently so the vegetables are evenly distributed.
Toss
  1. Pour the dressing over the salad and toss to coat evenly. Keep tossing until the pasta looks lightly creamy all over.
Refrigerate
  1. Refrigerate for at least 3 hours or overnight for best flavor. Chill uncovered briefly if needed, then cover once fully cooled.
Serve
  1. Stir before serving and adjust seasoning with more salt and pepper if needed. Serve cold for the classic picnic texture.

Notes

For the best texture, rinse the hot pasta thoroughly with cold water so it doesn’t clump as it cools. Store covered in the refrigerator up to 4 days; it also freezes poorly because the mayonnaise can separate after thawing. If you want a lighter option, swap in Greek-yogurt-based mayo or a reduced-fat mayonnaise while keeping the same vinegar and mustard for balance.