This creamy, classic macaroni salad is everything a cold pasta salad should be—cool, crunchy, tangy and packed with flavor. Elbow macaroni, crisp veggies and a homemade dressing come together in the ultimate summer side dish. Make it ahead for the best flavor!
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When it comes to pasta salads, I am Team Creamy Pasta Salad all the way. I’m talking elbow macaroni tossed in a tangy, slightly sweet, mayo-based dressing, studded with crisp veggies and chilled to perfection. Whether I’m heading to a potluck, prepping BBQ side dishes or just need a satisfying salad to go, this is the macaroni salad recipe I keep coming back to—and I think you’ll love it, too.
No bells and whistles. No surprise mix-ins. Just a cold pasta salad that hits every nostalgic note of a classic deli counter favorite, but better, because it’s made from scratch.
- Elbow pasta: Sure, you could use any short pasta here, but if you ask me, elbow macaroni is non-negotiable. It’s the classic base for this kind of pasta salad, and its curved shape gives you the best creamy dressing-to-pasta ratio in every bite.
- Mayonnaise: I use real, full-fat mayo (like Hellmann’s or Duke’s) for richness and flavor.
- Sour cream: Adds a subtle tang and lightens up the dressing.
- Red wine vinegar: Instead of plain white vinegar, I use red wine vinegar for a gentler tang and a touch of fruity flavor that balances the creamy dressing. It’s subtle, but it makes a difference. Feel free to use whatever vinegar, including apple cider vinegar, you have on hand.
- Sugar: Just enough to balance the tang. This isn’t a sweet dressing, but a pinch of sugar brings everything into balance. Trust me, it’s what gives it that deli-salad nostalgia.
- Yellow mustard: Gives the dressing that familiar zingy bite.
- Celery, red bell pepper & red onion: Dice them small so they bring crunch, color and flavor to every bite. I go for red bell pepper over green for the sweetness and pop of color, but feel free to use green bell pepper instead. And if raw onion is a bit much for you, try soaking the diced red onion in cold water for 10 minutes first—it’ll mellow the bite without losing the flavor.
See the recipe card for full information on ingredients and quantities.
Making the best macaroni salad isn’t hard—it just takes a few smart steps to get that perfectly creamy texture and balanced flavor. Here’s exactly how I do it:
- Cook the pasta. Bring a big pot of salted water to a boil (salty like the sea!). Add the elbow pasta and cook it just until al dente—tender but with a little bite. I usually shave off a minute from the package directions so the pasta doesn’t get mushy once it soaks up the dressing.
- Make the dressing. I like to do this in a big bowl, one that’s large enough to hold all the pasta and mix-ins later. Plus, this saves you from dirtying another dish!
Pro tip: Rinse the cooked pasta under cold water right after draining. This stops the cooking process, brings down the temperature quickly (essential for cold pasta salads), and washes away excess starch so your noodles don’t stick together.
- Add the drained, rinsed macaroni along with the diced veggies to the big bowl with the dressing.
- Toss until every noodle is coated in that creamy dressing. Give it a taste and adjust the salt and pepper if needed.
While you can serve it right away, I highly recommend covering the bowl and chilling the macaroni salad for at least 2 hours (overnight is even better). A little time in the fridge helps the dressing soak in and the flavors deepen—totally worth the wait!
Storage Tips
Macaroni salad is a great make-ahead side dish. Store it in an airtight container in the fridge for up to 4 days. Just give it a good stir before serving to redistribute the dressing. If it seems a little dry after sitting, you can stir in a spoonful of mayo or a splash of milk to loosen it up.
Heads up: This salad doesn’t freeze well. The mayo-based dressing can separate, and the pasta gets mushy. Stick to the fridge for best results.
What to Serve with Macaroni Salad
This creamy salad is the ultimate sidekick to all my favorite summer mains. I love serving it alongside cheeseburger sliders or mini corn dogs for the ultimate backyard cookout plate. It’s also delicious alongside Hawaiian pulled pork sandwiches, baby back ribs or even grilled Buffalo shrimp. And if we’re firing up the grill for flank steak, I’ll usually round things out with corn on the cob and watermelon salad—super low effort, big summer vibes. However you serve it, this cold macaroni salad adds a cool, creamy balance to any warm, savory main.
Looking for more easy potluck ideas or backyard BBQ hits? Try these next:
- Chicken Caesar Pasta Salad
- Broccoli Salad with Bacon
- Strawberry Spinach Salad with Poppy Seed Dressing
- Potato Salad with Warm Bacon Dressing
- Deviled Eggs with Bacon
Ingredients
- 1 pound uncooked elbow pasta
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 3 Tablespoons red wine vinegar
- 2 Tablespoons sugar
- 2 Tablespoons yellow mustard
- 1 1/2 cups small diced celery
- 1 cup small diced red pepper
- 1/2 cup small diced red onion
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. While the pasta cooks, prepare the dressing.
- In a large bowl, whisk together the mayonnaise, sour cream, red wine vinegar, sugar and yellow mustard with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Drain and rinse the pasta with cold water then add it to the bowl with the dressing. Add the diced celery, red pepper and red onion and stir to combine. Cover and refrigerate the macaroni salad for up to 2 hours or overnight then serve.
Kelly’s Notes
- While the macaroni salad can be enjoyed immediately after preparing it, for the best flavor, allow it to chill for a minimum of 2 hours (and ideally overnight) so the flavors have a chance to develop.
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