Creamy Macaroni Salad

There's something about a backyard potluck that brings out my competitive side in the most absurd ways. Last summer I made three different versions of macaroni salad before finding the one that disappeared first from the picnic table. Now this creamy, tangy bowl of pasta perfection lives in my regular rotation, and I get genuinely excited when someone asks me to bring it to a gathering.

I brought this to my sister's Fourth of July party last year, right after she'd complained that store bought macaroni salad always tastes vaguely metallic. Watching her eyes light up after the first bite, then seeing her sneak back to the container for small spoonfuls throughout the afternoon that's the kind of kitchen memory that sticks with you.

Ingredients

• 300 g (10 oz) elbow macaroni: The curves hold dressing perfectly, and al dente texture prevents mushy salad
• 1 cup celery, finely diced: Adds essential crunch and fresh flavor that cuts through the creaminess
• 1 cup red bell pepper, finely diced: Brings sweetness and gorgeous color contrast
• 1/2 cup red onion, finely diced: Provides a sharp bite that keeps the salad from being too mild
• 1/2 cup carrots, grated: Adds natural sweetness and more texture variation
• 1/2 cup frozen peas, thawed: Little bursts of sweetness that everyone loves
• 180 ml (3/4 cup) mayonnaise: Creates the rich, creamy base that coats every piece of pasta
• 2 tbsp sour cream: Adds slight tang and lightens the mayonnaise texture
• 2 tbsp Dijon mustard: Gives depth and a gentle kick that balances the sweetness
• 2 tbsp apple cider vinegar: Brightens the entire dressing and prevents heaviness
• 1 tsp sugar: Just enough to round out the tangy flavors without making it sweet
• 1/2 tsp salt: Essential for bringing all flavors together
• 1/2 tsp ground black pepper: Adds subtle warmth and complexity
• 2 tbsp chopped fresh parsley or chives: Fresh herbal finish that makes the dish look professional

Instructions

Cook the pasta to perfect texture:

Boil macaroni in salted water until al dente, then rinse thoroughly under cold water to stop cooking and cool completely. This step is crucial warm pasta melts the dressing and turns the whole thing sougy.

Prep all the vegetables while pasta cools:

Dice celery, red bell pepper, and red onion into tiny, uniform pieces, grate the carrots, and thaw those peas. Consistent chopping means every bite contains all flavors instead of random mouthfuls of onion.

Whisk up the creamy dressing:

Combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper in a bowl until completely smooth. Let it sit for a few minutes while you finish prep so the flavors can start mingling.

Bring everything together:

Pour cooled pasta and all vegetables into the dressing, then fold gently until every piece is coated but the pasta isn't breaking apart. The macaroni will absorb some dressing as it chills, so it should look slightly creamier than you want the final result.

Let the magic happen in the fridge:

Cover and refrigerate for at least one hour, but honestly two is better. This resting period lets the dressing seep into the pasta and the vegetables to release their flavors into the creaminess.

Finish and serve:

Taste and adjust salt or pepper if needed, then sprinkle with fresh parsley or chives right before serving. The pop of green against the colorful vegetables makes it look as good as it tastes.

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This became my go to dish after a neighbor texted me at 11 pm asking for the recipe, saying her kids had devoured it at the block party and were demanding she make it immediately. There's something deeply satisfying about turning humble ingredients into the dish everyone remembers.

Make It Your Own

I've discovered that swapping in diced pickles adds a briny punch that transforms the whole flavor profile, and sometimes I add a dash of hot sauce when I want it to have some real personality. Greek yogurt can replace half the mayonnaise for a lighter version that still feels indulgent.

Serving Suggestions

This macaroni salad holds its own alongside grilled burgers, barbecue chicken, or as part of a larger potluck spread. I've served it for casual weeknight dinners and fancy summer brunches, and it never fails to disappear from the table.

Storage and Meal Prep

The flavors continue developing over time, so this is actually better on day two. Store it in an airtight container in the refrigerator for up to three days, but I'll be honest if it's around that long, something has gone seriously wrong with your household.

• Garnish fresh herbs right before serving, not during storage, to prevent them from turning slimy
• If the pasta seems to have absorbed all the dressing, stir in another spoonful of mayonnaise before serving
• Keep it cold at picnics by placing the serving bowl on ice

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Whether it's a summer barbecue, a potluck, or just a Tuesday night craving, this macaroni salad has never let me down. Simple, reliable, and always the first empty bowl on the table.

Recipe FAQs

→ How long should macaroni salad chill before serving?

Refrigerate for at least one hour before serving to allow the flavors to meld together properly. The salad tastes even better after resting longer.

→ Can I make this macaroni salad ahead of time?

Yes, prepare it up to 24 hours in advance. Keep it covered and refrigerated. The vegetables stay crisp and the dressing absorbs beautifully into the pasta.

→ What vegetables work best in this cold pasta dish?

Celery, red bell pepper, red onion, carrots, and peas provide excellent crunch and color. You can also add cucumber, diced pickles, or sweet corn.

→ How can I make a lighter version of this salad?

Replace half of the mayonnaise with Greek yogurt for reduced fat while maintaining creaminess. You can also increase the vegetable ratio for more nutrients.

→ How long do leftovers stay fresh?

Properly stored in an airtight container, leftovers remain fresh for up to three days in the refrigerator. The pasta may absorb more dressing over time.