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Classic Pasta Salad

Classic pasta salad with a mayonnaise-based dressing, tossed with crisp celery, onion, bell pepper, and peas. Elbow macaroni is cooked and rinsed for a tender, non-sticky texture, then chilled for a creamy, picnic-ready flavor.
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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
mayonnaise-based dressing
  • 1 cup mayonnaise
  • 2 tbsp white vinegar
  • 1 tbsp sugar
  • 1 tbsp Dijon mustard
  • 0.5 salt and pepper to taste
vegetables
  • 1 cup celery, diced
  • 0.5 cup red bell pepper, diced
  • 0.5 cup red onion, finely diced
  • 1 cup frozen peas, thawed

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the elbow macaroni according to package directions, then drain and rinse with cold water to stop cooking and keep it from clumping.
Make the creamy dressing
  1. Whisk together mayonnaise, white vinegar, sugar, Dijon mustard, salt, and pepper until smooth and evenly combined.
Assemble and chill
  1. Combine the cooked macaroni, celery, red bell pepper, red onion, and thawed peas in a large bowl so the vegetables are evenly distributed.
  2. Pour the dressing over the salad and toss to coat evenly for a creamy, consistent texture.
  3. Refrigerate for at least 3 hours or overnight for best flavor so the pasta absorbs the dressing.
  4. Stir before serving and adjust seasoning as needed for balanced flavor in every bite.

Notes

For the best texture, rinse the pasta thoroughly with cold water and drain well before mixing—this helps the mayonnaise dressing cling without turning watery. Store covered in the refrigerator for up to 4 days; the salad does not freeze well due to texture changes in the peas and pasta. For a lighter option, replace half the mayonnaise with plain Greek yogurt while keeping the vinegar and Dijon as written.