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Classic Macaroni Salad

Creamy macaroni salad gets a crunchy kick from celery, bell peppers, carrots, red onions and hint of twang from cider vinegar. Double the batch for your next outdoor party.
Course Sides
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings


  • 2 cups dry elbow macaroni, cooked, drained, and then rinsed in cold water and drained again
  • 1/3 cup diced celery
  • 1/4 cup minced red onion
  • 1/4 cup shredded carrots
  • 1/3 cup red or green bell pepper, chopped
  • 1/2 cup mayonnaise
  • 3/4 tsp. dry mustard
  • 1 1/2 tsp. sugar
  • 1 1/2 tbsp. cider vinegar
  • 3 tbsp. sour cream regular or light
  • 1/2 tsp. Kosher salt
  • freshly ground black pepper
  • 1 tbsp. fresh parsley, chopped


  1. Cook the macaroni and drain well. Rinse with cold water and drain again. Place in a large bowl and add celery, carrots, chopped pepper, onion and parsley.
  2. In a small bowl, whisk together the mayonnaise, dry mustard, vinegar, sugar, sour cream and salt. Pour dressing over macaroni and toss to coat well.
  3. Season with salt and pepper to taste. Adjust seasoning if necessary.
  4. Serve or store in refrigerator until ready to serve. Can be stored (covered) in fridge for up to 2 days.