Macaroni salad is an easy pasta salad that’s a mix of elbow pasta, mayonnaise, vinegar, sugar, relish, mustard and pimento peppers.

But, here’s the thing. This recipe is crazy easy. So easy in fact by the time the pasta is done cooking you’ll have the entire mixture ready to go. Then you drain the pasta, toss it in the mixture and refrigerate overnight. The longest part of the recipe? Waiting for the water to boil.


  • 2 cups dry elbow macaroni, cooked, rinsed, and drained

  • 1/3 cup diced celery

  • 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained

  • 1 tablespoon minced flat-leaf parsley

  • 1/2 cup diced vine-ripened tomato (optional)

  • 1/2 cup prepared mayonnaise

  • 3/4 teaspoon dry mustard

  • 1 1/2 teaspoons sugar

  • 1 1/2 tablespoons cider vinegar

  • 3 tablespoons sour cream

  • 1/2 teaspoon kosher salt, plus more to taste

  • Freshly ground black pepper


In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

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