Classic Macaroni Salad Mix (Printable)

Tender macaroni and crisp vegetables dressed in a creamy, tangy blend for chilled enjoyment.

# What You Need:

→ Pasta

01 - 10 ounces elbow macaroni

→ Vegetables

02 - 1 cup finely diced celery
03 - 1 cup finely diced red bell pepper
04 - 1/2 cup finely diced red onion
05 - 1/2 cup grated carrots
06 - 1/2 cup thawed frozen peas

→ Dressing

07 - 3/4 cup mayonnaise
08 - 2 tablespoons sour cream
09 - 2 tablespoons Dijon mustard
10 - 2 tablespoons apple cider vinegar
11 - 1 teaspoon sugar
12 - 1/2 teaspoon salt
13 - 1/2 teaspoon ground black pepper

→ Garnish (Optional)

14 - 2 tablespoons chopped fresh parsley or chives

# How To Make It:

01 - Boil elbow macaroni in a large pot of salted water until al dente according to package directions. Drain and rinse with cold water; set aside to cool.
02 - In a large bowl, combine the celery, red bell pepper, red onion, carrots, and peas.
03 - Whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
04 - Add the cooled macaroni and vegetables to the dressing. Toss gently to coat evenly.
05 - Taste and adjust salt or pepper as desired.
06 - Cover and refrigerate for at least one hour to meld flavors.
07 - Optionally, garnish with chopped parsley or chives before serving.

# Expert Tips:

01 -
  • It's the kind of cold salad that actually tastes better the next day when the flavors have had time to get to know each other.
  • You can prep it hours ahead, which means less stress when friends arrive hungry.
  • The creamy dressing strikes that perfect balance between indulgent and refreshing without feeling heavy.
02 -
  • If you cook the macaroni all the way to tender and then add hot dressing, it'll turn into mush within hours; slightly undercooking it is the difference between creamy and mushy.
  • The salad actually tastes better the next day because the pasta continues to absorb the dressing and the flavors deepen and marry together in ways they can't in the first hour.
  • Don't skip the cold water rinse on the pasta—it stops the cooking process and prevents the macaroni from clumping together.
03 -
  • Always taste the dressing before you mix everything together—it's your last chance to adjust the seasoning without having to pick through cold macaroni.
  • Keep a little mayo and vinegar on the side when you serve it; people love being able to add extra dressing if they like, and it saves you from making a second batch.
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