Classic Macaroni Salad

My grandmother kept a vintage enamel bowl just for macaroni salad, the kind with chips around the rim and memories of every summer gathering we hosted. The sound of celery crunching against that bowl still takes me back to humid July afternoons when kitchen windows were thrown open to catch any hint of breeze.

Last summer I brought this to a neighborhood block party and watched three generations hover around the bowl, each claiming their own grandmother made it best. Something about macaroni salad makes people nostalgic for gatherings they may not have even attended.

Ingredients

• 300 g (10 oz) elbow macaroni: The curves trap dressing perfectly, while ridges hold onto seasonings
• 1 cup celery finely diced: Provides essential crunch that balances the creamy elements
• 1 cup red bell pepper finely diced: Sweetness and color that brightens every forkful
• 1/2 cup red onion finely diced: Sharp bite that cuts through the richness
• 1/2 cup carrots grated: Subtle sweetness and texture variation
• 1/2 cup frozen peas thawed: Little pops of sweetness and vibrant color
• 180 ml (3/4 cup) mayonnaise: The rich foundation that holds everything together
• 2 tbsp sour cream: Adds tang and lightens the texture slightly
• 2 tbsp Dijon mustard: Sharp contrast that keeps the dressing from becoming cloying
• 2 tbsp apple cider vinegar: Bright acidity that awakens all other flavors
• 1 tsp sugar: Just enough to balance the tangy elements
• 1/2 tsp salt: Essential for bringing all flavors forward
• 1/2 tsp ground black pepper: Warm spice that adds depth without heat
• 2 tbsp chopped fresh parsley or chives: Fresh finish and color pop

Instructions

Cook pasta to perfect tenderness:

Boil macaroni in salted water until just past al dente, as it will firm up when chilled. Rinse thoroughly under cold water to stop cooking and remove excess starch.

Prepare the crisp vegetable mixture:

Toss celery, red bell pepper, red onion, carrots, and peas in your largest bowl. The variety of colors and textures creates visual appeal before you even add dressing.

Whisk the creamy dressing:

Combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until completely smooth. The mixture should coat the back of a spoon.

Combine and coat gently:

Add cooled pasta to the vegetables, then pour dressing over everything. Fold with a silicone spatula to coat evenly without crushing the pasta shapes.

Taste and adjust:

Sample a forkful and add more salt, pepper, or vinegar if needed. Cold food needs more seasoning than hot.

Let flavors develop:

Cover tightly and refrigerate at least one hour, though overnight is even better. The pasta absorbs dressing while vegetables soften slightly.

Garnish and serve:

Sprinkle with fresh parsley or chives right before serving. Their bright flavor lifts the entire salad.

Save

There is something deeply satisfying about opening the refrigerator to find a bowl of this waiting, knowing it is even better than the day before. That overnight transformation turns good into great.

Making It Ahead

This salad improves with time, making it perfect for meal prep or party planning. The pasta absorbs seasoning while vegetables soften just enough to lose their raw edge without becoming mushy.

Customization Ideas

Diced pickles add brine that cuts through creaminess, while chopped hard-boiled eggs make it more substantial. Sometimes I add small pasta shapes like shells or wheels for extra nooks to hold dressing.

Serving Suggestions

Perfect alongside grilled burgers, barbecue sandwiches, or fried chicken. Serve in a chilled bowl to keep it cold longer during outdoor gatherings.

• Bring the bowl to room temperature for 10 minutes before serving
• Keep extra dressing on hand to refresh leftovers the next day
• Sprinkle with paprika or paprika just before serving

Save

Every bite should include pasta, vegetables, and creaminess all in one forkful. That perfect balance is what keeps people coming back for seconds.

Recipe FAQs

→ How can I make the macaroni salad lighter?

Swap half or all of the mayonnaise with Greek yogurt for a lighter, tangy alternative without sacrificing creaminess.

→ What vegetables work best in this macaroni dish?

Fine-diced celery, red bell pepper, red onion, grated carrots, and peas provide a crunchy and colorful mix that pairs well with the creamy dressing.

→ How long should I chill the salad before serving?

Refrigerate the salad for at least one hour to allow flavors to meld and to ensure it is served refreshingly cold.

→ Can I add protein to this macaroni preparation?

Diced hard-boiled eggs or cooked chicken can be stirred in to boost protein content and add heartiness.

→ Are there any tips for seasoning adjustments?

Taste the salad after combining all ingredients and adjust seasoning by adding salt, pepper, or a dash of hot sauce if desired.

→ What equipment is recommended to prepare this dish?

Use a large pot for cooking pasta, colander for draining, bowls for mixing, whisk to blend dressing, and a knife with cutting board for vegetables.