Name: Elbow Macaroni Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 1-pound box of elbow macaroni (cooked); 1 red pepper (diced); 2 stalks of celery (finely chopped); 1 cup of shredded carrots; 1 cup of mayo; ¼ cup of sour cream; 1 ½ tablespoons of sugar; 1 ½ tablespoons of apple cider vinegar; 1 ½ tablespoons of Dijon mustard; 2 chopped green onions; 1 tablespoon of chopped parsley

Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle

Tender elbow macaroni, a homemade sauce, and colorful, fresh veggies combine for this simple and quick macaroni salad.

Jump to Recipe

5 from 3 votes

A close up of pasta in a bowl, with Macaroni and Salad

Simple and quick, this easy macaroni salad is a breeze to make from scratch. This classic side dish combines tender pasta, a quick homemade sauce, and fresh, crunchy veggies. You’ll love how tasty it is!

This recipe is a go-to dish all year round. I serve it at potlucks and barbecues as well as large family gatherings and parties — alongside other side dishes such as coleslaw, cheesy potato casserole, and scalloped potatoes.

Easy Macaroni Salad Recipe

MORE FAVORITES: Pistachio Pudding Salad | Ambrosia Salad | Banana Pudding |

Ingredients for macaroni salad

1 1-pound box of elbow macaroni, cooked
1 red pepper, diced
2 stalks of celery, finely chopped
1 cup of shredded carrots
1 cup of mayo
¼ cup of sour cream
1 ½ tablespoons of sugar
1 ½ tablespoons of apple cider vinegar
1 ½ tablespoons of Dijon mustard
2 green onions, chopped
1 tablespoon of chopped parsley

What do you put in macaroni salad?

If you’re feeling adventurous, here are some ingredient possibilities: olives, pickles, pickle relish, cucumbers, radishes, pimentos, green peppers, roasted red peppers, grape tomatoes, kidney beans, boiled eggs, peas, baby corn, cheese cubes, red onions, banana peppers, bacon, ham, hot dogs, chicken, turkey, tuna, and crab.

PRO TIP: If you decide to include bacon, I suggest cutting it in bite-sized pieces before you fry it. That way it’s ready to be tossed into the salad without further messy crumbling.

How to make macaroni salad:

STEP ONE: Boil pasta according to the package directions—but slightly undercook so it doesn’t become mushy when you add dressing—and drain well but don’t rinse. Toss it with a little olive oil so it doesn’t stick together.

PRO TIP: Avoid using butter because it will clump when it becomes cold and that changes the salad’s taste.

STEP TWO: Then toss your chosen add-ins with the pasta, gently folding ingredients together with a spatula or large wooden spoon so the macaroni retains its shape.

PRO TIP: I think there is a better flavor melding if the add-ins are in smaller pieces or chunks. For example, halve cherry tomatoes, dice celery, and cube the ham.

STEP THREE: For the dressing, whisk mayonnaise, sour cream, sugar, vinegar, mustard, and parsley together and pour over the salad. Be generous.

STEP FOUR: I like to chill the entire salad for a minimum of two hours before serving but six hours are even better.

MORE SIDES: Mexican Layered Salad | Easy Italian Pasta Salad | Baked Mac and Cheese |

EASY DESSERTS: Jello Poke Cake | Coconut Poke Cake | Chocolate Poke Cake | Better Than Sex Cake |

This simple, homemade macaroni salad is a crowd-pleasing favorite that is quick and easy to make. Combine tender macaroni noodles with fresh, crisp vegetables, and a fast, from scratch sauce for a winning side dish that is perfect for any meal or potluck.