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A serving bowl containing macaroni salad with diced red onion, diced celery and diced red bell pepper, all tossed in a creamy homemade dressing.

Classic Macaroni Salad

Ditch the deli counter—this homemade macaroni salad is even better! Tangy, creamy and loaded with crisp veggies, it’s the ultimate side dish for any summer meal (and beyond!).
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings

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 1/2 teaspoon kosher salt and 1/4 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.

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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