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Creamy Macaroni Salad

Featured in Saucy pasta that hits the spot.

This smooth and flavorful macaroni salad shines with perfectly cooked elbow pasta mixed with diced celery, peppers, and red onion. The creamy dressing of mayo, vinegar, and mustard balances sweetness and tanginess. A sprinkle of celery seed and fresh herbs boosts the flavor, and chilling it allows everything to blend beautifully. It's an adaptable side everyone will love.
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alicia in the kitchen
Updated on Wed, 04 Jun 2025 18:13:55 GMT
Bright macaroni salad with creamy dressing and colorful veggies like green and red peppers. Pin it
Bright macaroni salad with creamy dressing and colorful veggies like green and red peppers. | tasteofsavor.com
Everyone loves this bowl of pasta! It's cozy and familiar, loaded with creamy, tangy sauce and crunchy fresh veggies. Bring it to your next cookout or picnic—folks will want seconds and ask for the secret.

Tasty Pantry Picks

  • Pasta elbows, cooked and cooled
  • Carrots and sweet peppers mixed in
  • Celery for a satisfying bite
  • Chopped red onion brings a zing

Blend the dressing with:

  • Fluffy mayo as the base
  • Light vinegar kick
  • Pickle relish for sweetness
  • A dash of classic spices

Simple Salad Creation

Let everything chill once you've mixed it up so the flavors really pop.
Combine your veggies, pasta, and creamy dressing with a gentle hand.
Stir up the sauce ingredients until smooth and tasty.
Chop all your veggies into easy-to-eat pieces while pasta cools.
Boil the pasta till soft, then rinse under cool water to stop the cooking.

Winning Tricks

Try any little pasta shape you like—they all work well! Chop veggies to match the pasta size for a great mix. Don't forget: refrigerated pasta soaks up dressing, so toss in a bit extra. Some fresh thyme or a pinch of smoked paprika takes it to another level.

Change Things Up

Toss in diced pickles or some sharp cheddar for a twist. Crumbled bacon or hard-cooked eggs are awesome. Sweet peas add brightness and chopped bell peppers stay crunchy. Try a different sauce if you're feeling adventurous.

All Set to Eat

Go ahead and make this pasta salad the day before—more time means more flavor. If it feels dry, just mix in an extra spoonful of sauce. Keep it sealed in your fridge so it's cold and ready when you want it.

Frequently Asked Questions

→ Why should I rinse the pasta?

It cools the pasta quickly and stops it from overcooking. Plus, it stops the salad from being too sticky or starchy.

→ How long can I store it?

It stays good in the fridge for about 4 days if covered. It actually tastes better the next day as flavors meld.

→ Can I use other veggies?

Totally! Try peas, pickles, olives, or some shredded cheese. Keep the pieces small like the pasta.

→ Why's there sugar in the sauce?

The sugar cuts through the tangy vinegar and gives it that signature macaroni salad sweetness. You can tweak it to your taste.

→ Can I try another pasta type?

Sure! Think small pastas like shells or ditalini. Avoid long strands like spaghetti though.

Creamy Macaroni

Soft pasta meets crunchy veggies in a sweet tangy sauce. Just right for cookouts or picnics.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By: Alicia

Category: Pasta

Difficulty: Easy

Cuisine: American

Yield: 6 Servings (6 cups)

Dietary: Vegetarian, Dairy-Free

Ingredients

01 8 ounces dry elbow macaroni (about 2 cups).
02 1/4 cup chopped green or red onion.
03 1/2 cup diced red bell pepper.
04 1 cup diced celery.
05 1/2 cup grated carrots.
06 1 cup of mayo.
07 1/4 teaspoon ground black pepper.
08 1/4 teaspoon salt.
09 2 tablespoons sweet pickle relish.
10 3 tablespoons apple cider vinegar.
11 2 tablespoons granulated sugar.
12 1 teaspoon Dijon or yellow mustard.

Instructions

Step 01

Cook in salted boiling water. Drain. Rinse pasta under cold water to cool it quickly.

Step 02

Combine mayo, sugar, vinegar. Mix in mustard and relish. Sprinkle with salt and black pepper. Stir well.

Step 03

In a big bowl, toss cooked pasta with the dressing. Fold in all veggies. Adjust flavors as needed.

Step 04

Pop it in the fridge for at least an hour. Better if prepped a day early.

Notes

  1. Lasts up to 4 days in the fridge.
  2. Feel free to swap or skip veggies.
  3. Any small pasta can work.
  4. Yields approximately 6 cups.

Tools You'll Need

  • Big pot for cooking.
  • Colander for draining.
  • A couple mixing bowls.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs (from mayo).
  • Wheat (in the pasta).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 432
  • Total Fat: 29 g
  • Total Carbohydrate: 37 g
  • Protein: 6 g