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Creamy Macaroni Salad

Category: Fresh Easy Salads for Any Meal

This creamy pasta salad is a crowd-favorite for summer gatherings. The pasta is cooked until firm, tossed with crisp veggies like celery, peppers, and onions, and coated in a rich mayo-based dressing with a hint of vinegar and mustard. Finished with fresh herbs and celery seed, it’s best made ahead so the flavors can really shine. A versatile dish loved by all!
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Emily Watson
By Emily Watson Emily Watson
Last updated on Sun, 13 Apr 2025 11:06:53 GMT
A colorful bowl of pasta salad with a creamy dressing and chopped veggies like bell peppers and celery. Pin
A colorful bowl of pasta salad with a creamy dressing and chopped veggies like bell peppers and celery. | thefamilycooks.com
Nothing beats a homemade pasta salad at family get-togethers. The soft macaroni mixed with a zesty, smooth sauce and crunchy garden veggies makes this dish the talk of backyard cookouts and potlucks. Everyone's always coming back for seconds of this unforgettable side.

Simple Components Needed

  • Perfectly boiled elbow noodles
  • Diced red onion for zip
  • Crunchy celery bits
  • Colorful carrots and sweet bell peppers

For your creamy mix you'll need:

  • Mayo as your base
  • Tart vinegar splash
  • Chopped sweet pickles
  • Basic spices to round it out

Putting It Together

Cook your pasta until soft but not mushy, then cool it down completely.
Chop up all your vegetables into small, uniform pieces.
Whip your dressing ingredients until they're completely combined.
Toss everything together, making sure every noodle gets coated.
Pop it in the fridge so all the flavors can mingle properly.

Tricks For Better Results

This salad works with any tiny pasta you've got on hand. Cut all veggie pieces about the same size as your noodles. Don't skimp on the dressing since the pasta soaks it up while cooling. Top with a dash of paprika and some chopped herbs for extra flair.

Custom Variations

Toss in some chopped eggs or crumbled bacon bits. Fold in cubed cheese or tangy dill pickles for more flavor. Frozen peas add nice color while chopped peppers give it extra crunch. Change up your dressing style and you've got a whole new dish.

Serving Suggestions

Whip up your pasta salad a day early to let the flavors blend together. If it seems dry before serving, just add a spoonful more dressing. Stored in an airtight container, it stays good in the fridge, ready for snacking or last-minute sides.

Frequently Asked Questions About the Recipe

→ Why cool the pasta after cooking?

Cooling it stops it from overcooking and keeps the salad from being sticky. It also helps the pasta stay firm and not too soft.

→ How long does it stay fresh?

It'll last about 4 days covered in the fridge. The flavors get even better after a day, so it's great for prepping ahead.

→ Can I mix in other veggies?

Of course! It’s super adaptable. Toss in pickles, cheese, peas, or even olives for a tasty twist. Just make sure the pieces aren't too big.

→ What’s the sugar in the dressing for?

The sweetness balances out the vinegar's tang and gives it that classic taste. Feel free to adjust to your liking.

→ Can I switch up the pasta type?

Sure! Any short-shaped pasta like shells, spirals, or ditalini works fine. Just skip long ones like spaghetti.

Macaroni Salad

Tender pasta with fresh veggies in a creamy, slightly sweet dressing. Perfect for barbecues and outdoor gatherings.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
By Emily Watson: Emily Watson

Recipe Category: Salads

Skill Level: Beginner

Cuisine Type: American

Makes: 6 Serves (6 cups)

Dietary Preferences: Vegetarian, Dairy-Free

What You’ll Need

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

Step-by-Step Guide

Step 01

Boil pasta with a little salt. Cook until soft but firm. Drain and cool down in cold water.

Step 02

Combine mayo, sugar, and vinegar. Mix in mustard and relish. Add a sprinkle of salt and pepper.

Step 03

In a big bowl, toss the cooled pasta. Stir in the dressing. Add celery, onions, peppers, and carrots. Mix again. Adjust flavor if needed.

Step 04

Let it sit in the fridge for at least an hour. Tastes better the next day.

Additional Notes

  1. Stays fresh for about 4 days in the refrigerator.
  2. Feel free to switch up the veggies to your taste.
  3. Works with any small pasta shape you like.
  4. Yields roughly 6 cups when finished.

Essential Tools

  • Big pot for boiling.
  • Bowls for mixing.
  • Strainer for draining water.

Allergen Information

Check each ingredient for potential allergens and consult a healthcare professional if needed.
  • Eggs (from mayo).
  • Wheat (in pasta).

Nutritional Information (Per Serving)

These details are for guidance only and don't replace medical advice.
  • Calories: 432
  • Fats: 29 g
  • Carbohydrates: 37 g
  • Proteins: 6 g