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cold creamy macaroni salad

Cold Macaroni Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Side
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 plastic wrap or airtight container

Ingredients
  

  • 2 cup elbow macaroni dry
  • 1 tablespoon salt for pasta water
  • 1/2 cup mayonnaise full-fat
  • 1/4 cup sour cream
  • 2 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar granulated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 cup celery finely diced
  • 1/2 cup red bell pepper finely diced
  • 1/4 cup red onion finely minced
  • 1/2 cup carrots finely shredded
  • 1/2 cup frozen peas thawed
  • 2 hard-boiled eggs optional; chopped
  • 2 tablespoon fresh parsley optional; finely chopped

Instructions
 

  • Bring a large pot of water to a boil and season it with the tablespoon of salt.
  • Add the elbow macaroni to the boiling water and cook according to package directions until just al dente.
  • Drain the cooked pasta in a colander and rinse under cold running water until completely cool, then drain very well.
  • In a small mixing bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, kosher salt, black pepper, garlic powder, and onion powder until smooth.
  • Place the cooled, drained macaroni into a large mixing bowl.
  • Add the celery, red bell pepper, red onion, shredded carrots, peas, and chopped hard-boiled eggs (if using) to the macaroni.
  • Pour the dressing over the macaroni mixture and gently fold together with a wooden spoon or spatula until everything is evenly coated.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.
  • Refrigerate the macaroni salad for at least 1 hour to allow the flavors to meld and the dressing to thicken slightly.
  • Just before serving, stir the salad, sprinkle with chopped fresh parsley if using, and adjust creaminess with a spoonful of mayonnaise if it seems dry.

Notes

For best results, make this salad a few hours ahead so the flavors fully develop, but avoid overcooking the pasta as it will soften more as it sits in the dressing; ensure the macaroni is very well drained before mixing to prevent a watery salad, and dice vegetables small so they distribute evenly and don’t overwhelm each bite. If serving at a gathering, keep the salad chilled and avoid leaving it at room temperature for more than 2 hours because of the mayonnaise, and remember you can easily customize the mix-ins—such as adding diced ham, cheese cubes, or pickles—while maintaining the same base dressing and method.
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