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cold elbow macaroni salad

Elbow 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 Salad
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 rubber spatula or large spoon
  • 1 set measuring cups
  • 1 set measuring spoons

Ingredients
  

  • 2 cup elbow macaroni dry
  • 1 tablespoon salt for pasta water
  • 1/2 cup mayonnaise full-fat
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 2 teaspoon apple cider vinegar
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon garlic powder
  • 1/4 cup red onion finely diced
  • 1/2 cup celery finely diced
  • 1/2 cup red bell pepper finely diced
  • 1/3 cup dill pickles finely chopped
  • 2 tablespoon fresh parsley finely chopped
  • 2 hard-boiled eggs optional; chopped

Instructions
 

  • Bring a large pot of water to a boil and season with 1 tablespoon of salt.
  • Add the elbow macaroni and cook according to package directions until just al dente.
  • Drain the macaroni in a colander and rinse under cold water until completely cool, then drain very well.
  • In a small mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, kosher salt, black pepper, and garlic powder until smooth.
  • In a large mixing bowl, combine the cooled macaroni, red onion, celery, red bell pepper, dill pickles, and chopped eggs if using.
  • Pour the dressing over the macaroni mixture and gently fold with a rubber spatula or spoon until everything is evenly coated.
  • Stir in the chopped parsley and taste, adjusting salt and pepper if needed.
  • Cover the bowl and refrigerate the salad for at least 1 hour to chill and allow flavors to meld.
  • Before serving, stir the salad again and, if it seems dry, mix in an extra spoonful of mayonnaise or a splash of vinegar to loosen.

Notes

For best results, make this salad several hours in advance or even the day before so the flavors deepen and the pasta fully absorbs the dressing. Ensure the macaroni is well-drained and cooled before mixing so the dressing doesn’t become watery, and dice the vegetables small so they distribute evenly throughout the salad. You can customize by adding shredded cheddar, peas, or cooked bacon, and swap pickles for relish if preferred. If serving at a picnic, keep the salad chilled over ice and avoid leaving it at room temperature for more than 2 hours for food safety.
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