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Classic Creamy Macaroni Salad

classic macaroni salad with celery, onion, and a tangy creamy dressing. Cooked elbow pasta is rinsed cold, tossed until evenly coated, then chilled for a traditional picnic-style texture.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 3 hours
Total Time 3 hours 25 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Macaroni salad base
  • 1 lb elbow macaroni
  • 1 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp white vinegar
  • 1 tbsp yellow mustard
  • 2 tbsp sugar
  • 1 cup celery, finely diced
  • 0.5 cup red bell pepper, finely diced
  • 0.25 cup red onion, finely diced
  • 2 hard-boiled eggs, chopped (optional) Optional
  • 0.25 Salt and pepper to taste
  • 0.5 tsp Paprika for garnish

Method
 

Cook and cool the pasta
  1. Cook elbow macaroni according to package directions until tender. Drain it and rinse with cold water to stop cooking and keep the pasta from sticking.
Make the tangy dressing
  1. Whisk mayonnaise, sour cream, white vinegar, yellow mustard, sugar, salt, and pepper until smooth and evenly combined. Taste and adjust with more salt and pepper if needed.
Assemble and chill
  1. Combine the cooled macaroni, celery, red bell pepper, red onion, and chopped eggs (if using) in a large bowl. Toss briefly so the vegetables distribute throughout the pasta.
  2. Pour the dressing over the salad and toss until every noodle is coated. Continue tossing until the mixture looks glossy and creamy.
  3. Refrigerate the macaroni salad for at least 3 hours or overnight for best flavor. Cover and chill until cold and set, then stir before serving.
  4. Just before serving, stir again to recoat and sprinkle with paprika for garnish. Serve chilled for the classic creamy picnic texture.

Notes

For the best texture, rinse the pasta under cold water right after draining so it cools quickly and stays firm. Store covered in the refrigerator up to 4 days; it can be frozen for up to 1 month, though the creamy dressing may slightly change texture after thawing. For a lighter option, substitute half the mayonnaise with Greek yogurt to keep the tang while reducing some richness.