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Classic Macaroni Salad

Classic macaroni salad with celery, onion, and a tangy mayo-sour cream dressing for a creamy, picnic-ready texture. Tender elbow macaroni is chilled until the flavors meld, then finished with paprika for a traditional look.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Macaroni salad base
  • 1 lb elbow macaroni Cook until just tender, then rinse with cold water to cool quickly and prevent sticking.
  • 1 cup mayonnaise Use full-fat for the creamiest texture.
  • 0.25 cup sour cream Helps balance the tang and keeps the dressing smooth.
  • 2 tbsp white vinegar For tangy flavor in the dressing.
  • 1 tbsp yellow mustard Adds classic macaroni-salad tang.
  • 2 tbsp sugar Tames the vinegar and rounds out the dressing.
  • 1 cup celery, finely diced Finely diced for even bites.
  • 0.5 cup red bell pepper, finely diced Adds crunch and color.
  • 0.25 cup red onion, finely diced Use finely diced for a milder bite.
  • 2 hard-boiled eggs, chopped (optional) Optional, but adds richness and classic texture.
  • Salt and pepper to taste Season to your preference; start with a light hand.
  • Paprika for garnish Sprinkle right before serving for a bright finish.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the macaroni
  1. Cook the elbow macaroni according to package directions until tender, then drain.
  2. Rinse the drained macaroni with cold water to cool it quickly and keep it from sticking.
Mix the tangy dressing
  1. Whisk together mayonnaise, sour cream, white vinegar, yellow mustard, sugar, salt, and pepper until smooth and fully combined.
Assemble the salad
  1. Combine the cooled pasta, celery, red bell pepper, red onion, and chopped eggs if using in a large bowl.
  2. Pour the dressing over the salad and toss until every piece is evenly coated.
Chill, then finish
  1. Refrigerate the macaroni salad for at least 3 hours or overnight to let the flavors meld.
  2. Stir before serving and sprinkle with paprika as a garnish and visual finishing touch.

Notes

Pro tip: rinse the hot pasta with cold water and drain well before mixing—this prevents a watery salad. Refrigerate in an airtight container for up to 4 days; stir before serving. Freezing isn’t recommended because the mayo-based dressing can separate. For a lighter option, swap in Greek yogurt for some (or all) of the mayonnaise to reduce richness while keeping the tangy flavor.