Creamy Cold Macaroni Salad

Summer potlucks always have one dish that disappears first, and this macaroni salad is that crowd favorite. I learned this recipe from my neighbor who brought it to every block party, and people would literally ask her days in advance if she was making it again.

Last July I made three batches for my daughters birthday party because guests kept going back for seconds. My brother in law who claims to hate pasta salad took a helping just to be polite and ended up finishing the entire bowl himself.

Ingredients

• Elbow macaroni: The classic shape catches all that dressing in its curves
• Fresh vegetables: Finely diced for perfect texture in every bite
• Creamy dressing base: Mayo and sour cream create that silky coating
• Apple cider vinegar: Adds just enough tang to cut through the richness
• Frozen peas: They add sweetness and stay bright green even after chilling

Instructions

Cook the pasta perfectly:

Boil those elbows until theyre tender but still have a little bite, then rinse under cold water until completely cool to stop the cooking

Prep your vegetables:

Dice everything into small uniform pieces so you get all flavors in each forkful

Whisk the dressing:

Combine mayo sour cream mustard vinegar sugar salt and pepper until smooth and creamy

Combine everything:

Gently fold the cooled pasta and vegetables into the dressing until every piece is coated

Chill properly:

Refrigerate at least one hour but honestly two hours is better for flavors to really meld

Save

This became my go to dish for bringing to new parents or anyone needing a meal because it keeps beautifully and feels like comfort in a bowl. My sister texted me from the hospital after having her baby asking if I could drop some off because nothing else sounded good.

Making It Your Own

I once added diced pickles on impulse because my husband loves anything pickled and now half our family prefers it that way. The brine adds extra zip and keeps people guessing what makes it so good.

Lighter Variations

My sister started swapping half the mayo for Greek yogurt and honestly I cannot tell the difference except maybe it tastes even fresher. The tang works perfectly and you feel slightly less guilty going back for that third serving.

Serving Suggestions

This pairs alongside literally anything from grilled burgers to fried chicken or even as a light lunch on its own. Sometimes I top it with shredded sharp cheddar for extra creaminess.

• Serve in a chilled bowl to keep it extra cold on hot days
• Wait to add garnish until right before serving
• Make double because you will want leftovers for lunch

Save

There is something so satisfying about a dish that brings people together and starts conversations. This simple pasta salad has created more memories around our table than almost any fancy recipe I have ever made.

Recipe FAQs

→ How long should I chill the macaroni salad?

Refrigerate for at least 1 hour before serving to allow flavors to meld properly. It tastes even better if made a few hours ahead.

→ Can I make this lighter?

Yes, substitute half of the mayonnaise with Greek yogurt for a lighter version while maintaining creaminess.

→ What proteins can I add?

Diced hard-boiled eggs or cooked chicken work well for added protein. Stir them in after chilling.

→ How do I prevent mushy pasta?

Cook macaroni until al dente, then rinse thoroughly with cold water to stop cooking and prevent sticking.

→ How long does it keep?

Store covered in the refrigerator for up to 3 days. The pasta may absorb dressing over time, so you might need to add more before serving leftovers.