Creamy Cold Macaroni Salad

My grandmother kept the good Tupperware in a specific drawer, and whenever that pastel yellow container emerged, I knew summer had officially arrived. She never measured anything for her macaroni salad, yet somehow it always tasted exactly the same. I spent years trying to decode her method, watching her hands as she diced vegetables and whisked dressing with this confident, practiced rhythm. Now I understand that some recipes are more about feel than precision, and this one rewards the intuitive cook who trusts their senses.

Last summer I brought this to a neighborhood potluck, and honestly, I was nervous because my neighbor Linda makes legendary potato salad. But halfway through the gathering, people were asking me for the recipe instead. Watching friends go back for seconds, then thirds, gave me that warm feeling that comes from sharing something made with care rather than store bought convenience.

Ingredients

• 300 g elbow macaroni: The classic elbow shape catches all that creamy dressing in its curves, and al dente pasta holds up beautifully without getting mushy
• 1 cup celery, finely diced: This adds the most satisfying crunch that cuts through the rich dressing
• 1 cup red bell pepper, finely diced: The sweetness here balances everything out while adding gorgeous color
• 1/2 cup red onion, finely diced: A little sharpness goes a long way, so keep the pieces small
• 1/2 cup carrots, grated: Grating makes them almost disappear into the salad while contributing natural sweetness
• 1/2 cup frozen peas, thawed: These pop with sweetness and add little bursts of bright green color
• 180 ml mayonnaise: Real mayonnaise makes a difference here for that authentic creamy backbone
• 2 tbsp sour cream: This adds a slight tang that cuts through the richness of the mayonnaise
• 2 tbsp Dijon mustard: The sharpness wakes up all the other flavors
• 2 tbsp apple cider vinegar: This provides the tangy brightness that keeps the salad from feeling too heavy
• 1 tsp sugar: Just enough to round out the sharp edges and bring everything together
• 1/2 tsp salt: Essential for making all those vegetables taste like their best selves
• 1/2 tsp ground black pepper: Freshly cracked adds a subtle warmth that lingers
• 2 tbsp chopped fresh parsley or chives: A sprinkle on top makes it look like you put extra love into it

Instructions

Cook the pasta just right:

Boil your macaroni in generously salted water until it still has a slight bite to it, because it will soften more as it chills in the dressing

Chill the pasta completely:

Rinse those cooked noodles under cold water until they feel cool to the touch, because warm pasta will make your dressing separate and get watery

Prep all your vegetables:

While the pasta cooks, dice your celery, bell pepper, and onion into small, even pieces that will distribute nicely throughout every bite

Whisk up the dressing:

Combine your mayonnaise, sour cream, mustard, vinegar, sugar, salt, and pepper until you have a smooth, creamy mixture that tastes tangy and balanced

Bring everything together:

pour that cooled pasta and all those vibrant vegetables into the dressing, then fold everything together gently until every piece is coated

Taste and adjust:

Grab a spoon and taste your creation, adding more salt or vinegar if it needs a little something extra

Let it rest:

Cover the bowl and pop it in the fridge for at least an hour so the flavors can really get to know each other

Finish with flair:

Sprinkle some fresh parsley or chives on top right before serving to make it look as good as it tastes

Save

My cousin who claims to hate mayonnaise actually asked for the recipe after trying this at a family reunion. Sometimes the simplest dishes, made with attention and care, become the ones people remember most.

Make It Your Own

This recipe welcomes creative changes based on what you have in your refrigerator or what your family enjoys. I have added diced pickles for extra tang, swapped in Greek yogurt for half the mayonnaise when I wanted something lighter, and even stirred in diced hard cooked eggs when serving it as a main dish for lunch.

Serving Suggestions

Beyond the obvious summer barbecue, this salad works beautifully alongside grilled fish or as part of a brunch spread. I have served it in hollowed out tomato cups for baby showers and packed it into individual mason jars for portable weekday lunches.

Storage Secrets

Proper storage keeps this salad fresh for up to three days, though the pasta will continue to absorb the dressing over time. If you are making this ahead for a party, keep a little extra dressing separate to refresh it right before serving.

• Store in an airtight container in the coldest part of your refrigerator
• Give it a quick stir before serving to redistribute any dressing that settled
• This recipe actually tastes better on day two, so do not be afraid to make it the night before

Save

There is something deeply satisfying about a dish that brings people together around a picnic table, forks clinking against paper plates, conversation flowing as easily as the summer breeze. This macaroni salad has become part of that tradition for me, and I hope it finds its way into your family gatherings too.

Recipe FAQs

→ How far in advance can I make this?

Prepare up to 24 hours ahead. The flavors actually improve after chilling for several hours, allowing the dressing to penetrate the pasta and vegetables fully.

→ Can I use different pasta shapes?

Absolutely. Rotini, bow ties, shells, or penne work well. Choose shapes with nooks and crannies that catch the creamy dressing effectively.

→ How can I make this lighter?

Replace half the mayonnaise with Greek yogurt for reduced fat and added protein. The tangy flavor complements the existing ingredients beautifully.

→ What vegetables can I add or substitute?

Try diced cucumbers, cherry tomatoes, grated zucchini, chopped broccoli, or shredded cabbage. Adjust quantities to maintain the pasta-to-vegetable ratio.

→ How long do leftovers stay fresh?

Store in an airtight container in the refrigerator for up to 3 days. The pasta may absorb more dressing over time, so add a splash of vinegar or mayonnaise before serving leftovers.

→ Can I make this gluten-free?

Use gluten-free macaroni made from rice, corn, or quinoa. The texture works well, and cooking times remain similar to traditional pasta.