Go Back

Classic Pasta Salad

Classic pasta salad with a mayonnaise-based dressing and crisp diced vegetables for a traditional picnic-style side. Elbow macaroni is cooked, rinsed cold, then tossed with creamy Dijon dressing, celery, onion, peppers, and peas.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
chilling 3 hours
Total Time 3 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni Cook until al dente; drain and rinse cold.
Creamy mayonnaise dressing
  • 1 cup mayonnaise Use for the classic creamy texture.
  • 2 tbsp white vinegar Adds tang to balance the mayo.
  • 1 tbsp sugar Helps round out the vinegar flavor.
  • 1 tbsp Dijon mustard For the traditional dressing flavor.
  • 0.25 salt and pepper Season to taste; add in the whisk step.
Vegetables and peas
  • 1 cup celery, diced Keep pieces fairly even for bite-size crunch.
  • 0.5 cup red bell pepper, diced Adds color and mild sweetness.
  • 0.5 cup red onion, finely diced Finely diced for a mellow bite.
  • 1 cup frozen peas, thawed Use thawed peas for quick, even tossing.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook elbow macaroni according to package directions until tender but still al dente, about 10 minutes. Drain and rinse under cold water until cool.
  2. Spread the drained pasta on a sheet pan in a single layer to cool and prevent clumping for about 5 minutes at room temperature, then transfer to a large bowl.
Make the mayonnaise-based dressing
  1. Whisk together mayonnaise, white vinegar, sugar, Dijon mustard, salt, and pepper until smooth, about 1 to 2 minutes. Stop when the dressing looks glossy and evenly combined.
Assemble the salad
  1. Combine the cooled pasta, diced celery, diced red bell pepper, finely diced red onion, and thawed peas in a large bowl. Toss to distribute the vegetables evenly.
  2. Pour the dressing over the salad and toss until every piece is coated, about 1 to 2 minutes. Scrape the bottom of the bowl so no dry pasta remains.
Chill and finish
  1. Refrigerate the pasta salad for at least 3 hours or overnight for best flavor. For a firmer, more set texture, chill longer than 3 hours.
  2. Stir before serving and adjust seasoning with additional salt and pepper if needed. Taste and make sure the dressing flavor is balanced.

Notes

For the best classic texture, rinse the pasta with cold water thoroughly so it stops cooking and stays firm in the mayo dressing. Refrigerate in a covered container up to 4 days; freezer is not recommended because mayonnaise-based salads can break. For a lighter option, use light mayonnaise (or half mayo/half Greek yogurt) while keeping the vinegar and Dijon amounts the same.