Macaroni Cold Pasta Salad (Printable)

Tender macaroni combined with crisp vegetables and tangy dressing, chilled for a refreshing side dish.

# Ingredient List:

→ Pasta

01 - 10 oz elbow macaroni

→ Vegetables

02 - 1 cup celery, finely diced
03 - 1 cup red bell pepper, finely diced
04 - ½ cup red onion, finely diced
05 - ½ cup carrots, grated
06 - ½ cup frozen peas, thawed

→ Dressing

07 - ¾ cup mayonnaise
08 - 2 tbsp sour cream
09 - 2 tbsp Dijon mustard
10 - 2 tbsp apple cider vinegar
11 - 1 tsp sugar
12 - ½ tsp salt
13 - ½ tsp ground black pepper

→ Garnish (Optional)

14 - 2 tbsp chopped fresh parsley or chives

# Directions:

01 - Boil elbow macaroni in salted water until al dente following package directions. Drain and rinse under cold water, then set aside to cool completely.
02 - In a large bowl, mix finely diced celery, red bell pepper, red onion, grated carrots, and thawed peas.
03 - Whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and ground black pepper until smooth.
04 - Add cooled macaroni and vegetables to the dressing and gently toss to coat evenly.
05 - Adjust seasoning to taste, cover, and refrigerate for at least one hour to allow flavors to meld.
06 - Before serving, optionally sprinkle chopped parsley or chives on top.

# Expert Tips:

01 -
  • It comes together in under 30 minutes and tastes even better the next day.
  • The creamy-tangy balance feels indulgent without being heavy, which somehow makes it disappear from the table first at every gathering.
  • You can eat it straight from the fridge on a hot day and feel like you've solved all of life's problems.
02 -
  • Undercooking the pasta slightly is more important than you'd think—it finishes cooking slightly as it sits in the dressing and absorbs liquid.
  • Warm macaroni salad is a mistake; cold is where the magic happens because flavors sharpen and the texture becomes more pleasant to eat.
  • The longer it sits, the more the pasta continues to absorb dressing, so add a splash of sour cream or mayonnaise thinned with a little vinegar if it dries out after a day.
03 -
  • Using good quality mayonnaise genuinely changes the flavor since you're tasting it so directly—don't skimp on this ingredient.
  • Whisking the dressing separately instead of mixing everything at once helps you develop the flavors more intentionally and avoid overmixing the vegetables.
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