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Classic Creamy Macaroni Salad

Classic macaroni salad with tender elbow pasta, finely diced celery and onion, and a tangy creamy dressing. This traditional salad gets even better after chilling so the flavors meld for a classic BBQ side bowl-worthy 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: 560
Ingredients Equipment Method Notes

Ingredients
  

Classic creamy macaroni salad with celery, onion, and tangy dressing
  • 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)
  • Salt and pepper to taste
  • paprika for garnish

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and cool the pasta
  1. Cook elbow macaroni according to package directions in a Dutch oven until tender. Drain, then rinse with cold water and spread on a sheet pan to cool.
Make the tangy creamy dressing
  1. Whisk mayonnaise, sour cream, white vinegar, yellow mustard, sugar, salt, and pepper in a bowl until smooth and fully combined. Stop when the dressing looks glossy and evenly thick.
Mix the salad
  1. Combine the cooled macaroni, finely diced celery, finely diced red bell pepper, finely diced red onion, and hard-boiled eggs if using in a large bowl. Fold gently so the vegetables are evenly distributed without breaking the pasta.
Dress and chill
  1. Pour the dressing over the macaroni salad and toss until every piece is coated. The salad should look creamy and lightly glossy rather than dry.
  2. Refrigerate the salad for at least 3 hours or overnight for best flavor. Cover it well so it stays fresh in the fridge.
Finish and serve
  1. Stir the macaroni salad before serving to redistribute the dressing. Sprinkle with paprika right before serving for a classic, picnic-style look.

Notes

Pro tip: Rinse the pasta with cold water and cool it fully before mixing so the dressing clings instead of turning runny. Store in an airtight container in the refrigerator for 3–4 days; freezer not recommended for best texture. For a lighter option, swap part of the mayonnaise for Greek yogurt to keep it creamy while reducing fat.