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Elbow Macaroni Pasta Salad

Tender elbow macaroni, a homemade sauce, and colorful, fresh veggies combine for this simple and quick macaroni salad.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine American
Servings 10
Calories 352 kcal


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


  • 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.


TIP: 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.
TIP: 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.
TIP: 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.


Sodium: 192mgCalcium: 30mgVitamin C: 17mgVitamin A: 2656IUSugar: 5gFiber: 2gPotassium: 214mgCholesterol: 12mgCalories: 352kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 10gSaturated Fat: 3gFat: 19gProtein: 7gCarbohydrates: 38gIron: 1mg