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A large white bowl of creamy macaroni salad with colorful vegetables, garnished with paprika and fresh parsley, shot overhead on a rustic wooden picnic table

Creamy Macaroni Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings 8 servings
Calories 380 kcal

Equipment

  • Large pot
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Airtight container or plastic wrap

Ingredients
  

For the Pasta

  • 1 lb elbow macaroni dry
  • 1 tbsp kosher salt for pasta water

For the Dressing

  • 1.5 cups full-fat mayonnaise Duke's or Hellmann's recommended
  • 0.25 cup sour cream
  • 2 tbsp yellow mustard
  • 2 tbsp apple cider vinegar divided
  • 2 tbsp sweet pickle relish
  • 1 tsp granulated sugar
  • 0.5 tsp celery salt
  • 0.5 tsp black pepper freshly ground
  • 0.5 tsp kosher salt plus more to taste

Mix-Ins

  • 3 stalks celery finely diced
  • 0.5 red onion finely diced
  • 1 red bell pepper finely diced
  • 3 hard-boiled eggs chopped, optional
  • 1 tsp paprika for garnish
  • 2 tbsp fresh parsley chopped, for garnish

Instructions
 

Cook the Pasta

  • Bring a large pot of heavily salted water to a boil. Add the elbow macaroni and cook for 1-2 minutes past al dente — the pasta should be just slightly soft since it will firm up as it cools. Drain well but do not rinse.
  • Immediately transfer the warm drained pasta to a large bowl. Drizzle with 1 tablespoon of apple cider vinegar and 2 tablespoons of the mayo, then toss to coat. This step allows the warm pasta to absorb flavor. Spread on a sheet pan or leave in the bowl and let cool to room temperature, about 15-20 minutes.

Make the Dressing

  • In a medium bowl, whisk together the mayonnaise, sour cream, yellow mustard, remaining 1 tablespoon apple cider vinegar, sweet pickle relish, sugar, celery salt, black pepper, and kosher salt until completely smooth and well combined.
  • Taste the dressing and adjust seasoning as needed — it should taste tangy, creamy, and well-seasoned. Set aside 3-4 tablespoons of dressing in a separate small bowl to reserve for serving.

Assemble the Salad

  • Once the pasta has cooled to room temperature, add the diced celery, red onion, red bell pepper, and chopped hard-boiled eggs (if using) to the bowl with the pasta.
  • Pour the dressing over the pasta and vegetables. Fold gently with a rubber spatula until everything is evenly coated. Taste and adjust salt and pepper as needed.
  • Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

Serve

  • Before serving, stir in the reserved dressing to restore creaminess — the pasta will have absorbed a good amount of moisture during chilling.
  • Transfer to a serving bowl, garnish with a sprinkle of paprika and fresh chopped parsley, and serve immediately. Keep chilled if serving outdoors.

Notes

Make-Ahead: This salad is best made at least 2 hours in advance and ideally the night before. Always reserve extra dressing to stir in just before serving. Storage: Keep in an airtight container in the refrigerator for up to 4 days. Do not freeze. Lightened-Up Version: Substitute half the mayo with plain Greek yogurt to reduce calories while maintaining creaminess. Add-Ins: Diced sharp cheddar, crumbled bacon, or sliced black olives all work beautifully in this recipe.

Nutrition

Calories: 380kcalCarbohydrates: 42gProtein: 7gFat: 20gSodium: 590mgFiber: 2gSugar: 5g
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