Elbow Macaroni Pasta Salad (Easy Recipe)

This classic elbow macaroni pasta salad side dish combines tender pasta, a quick homemade creamy dressing, and fresh, crunchy veggies.

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Tender elbow macaroni, a homemade sauce, and colorful, fresh veggies combine for this simple and quick elbow macaroni pasta salad. This delicious macaroni salad is a breeze to make from scratch and a classic favorite at barbecues and potlucks everywhere.

Elbow Macaroni Pasta Salad Ingredients

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You’ll need:

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

Substitutions And Additions

MIX-INS: If you’re feeling adventurous, there are so many ingredient possibilities that you can add to your salad. Try olives, red onion, dill pickles, sweet pickles, pickle relish, cucumbers, radishes, pimentos, green pepper, yellow bell peppers, roasted red peppers, grape tomatoes, kidney beans, boiled eggs, peas, baby corn, cheddar cheese cubes, red onions, banana peppers, bacon, ham, hot dogs, chicken, turkey, tuna, and crab.

How To Make This Elbow Macaroni Pasta Salad Recipe

STEP ONE: In a large pot, boil pasta according to the package directions but slightly undercook it so that it doesn’t become mushy when you add the dressing. Drain cooked pasta well but don’t rinse it. Add it to a large bowl and toss it with a little olive oil so it doesn’t stick together.

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

STEP THREE: For the salad dressing, whisk the mayonnaise, sour cream, sugar, vinegar, mustard, and parsley together in a small bowl 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 is even better.

How To Serve This Elbow Macaroni Salad

This classic macaroni salad is a simple side dish for backyard BBQs, potlucks, or even just a family dinner at home. Because of its versatility, you can serve it often and simply change up the extra ingredients you decide to add.

Serve alongside our popular potato salad and burgers or beer-marinated grilled chicken. This side dish would also be perfect to serve with popcorn chicken or turkey tenders.

This great 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 dill pickle pasta salad, KFC copycat coleslaw, classic coleslaw, cheesy potato casserole, and scalloped potatoes.

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Storing This Elbow Pasta Salad

IN THE FRIDGE: You can keep this creamy macaroni salad in the fridge for up to 4 days in an airtight container.

IN THE FREEZER: We do not recommend freezing this easy pasta salad as the mayo in the dressing will separate and leave the salad watery.

This classic elbow macaroni pasta salad recipe is a crowd-pleasing favorite that is quick and easy to make. Combine macaroni noodles with crisp vegetables, and a fast, from-scratch sauce for a winning side dish that is an excellent choice for any meal or potluck.

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Elbow Macaroni Pasta Salad

5 from 46 votes

This classic elbow macaroni pasta salad side dish combines tender pasta, a quick homemade creamy dressing, and fresh, crunchy veggies.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 10

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Ingredients

  

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• 1 pound elbow macaroni, cooked
• 2 stalks celery, finely chopped
• 1 red pepper, diced
• 1 cup carrots, shredded
• 1 cup mayonnaise
• ¼ cup sour cream
• 1½ tablespoons sugar
• 1½ tablespoons apple cider vinegar
• 1½ tablespoons Dijon mustard
• 2 green onions, chopped
• 1 tablespoon parsley, chopped

Instructions

 

• In a large bowl toss cooked macaroni with celery, red pepper, and carrots.
• In a small bowl, whisk together mayo, sour cream, sugar, vinegar, mustard, green onions, and parsley.
• Pour over macaroni and toss to coat. Refrigerate until serving.

Video

Notes

• If you decide to include bacon, I suggest cutting it into bite-sized pieces before you fry it. That way it’s ready to be tossed into the salad without further messy crumbling.
• Avoid using butter in place of the olive oil to toss the pasta because it will clump when it becomes cold and that changes the salad’s taste.
• The flavors meld better if the add-ins are in small pieces or chunks. For example, halve cherry tomatoes, dice the celery, and cube the ham.

Nutrition

Calories: 352kcal | Carbohydrates: 38g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 192mg | Potassium: 214mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2656IU | Vitamin C: 17mg | Calcium: 30mg | Iron: 1mg

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