Go Back

Classic Pasta Salad

Classic pasta salad with a traditional mayonnaise-based dressing and crisp diced vegetables. Elbow macaroni is cooked, rinsed cold, tossed thoroughly, then chilled for a creamy, picnic-ready texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
chilling 3 hours
Total Time 3 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

elbow macaroni
  • 1 lb elbow macaroni
mayonnaise
  • 1 cup mayonnaise
white vinegar
  • 2 tbsp white vinegar
sugar
  • 1 tbsp sugar
Dijon mustard
  • 1 tbsp Dijon mustard
celery, diced
  • 1 cup celery, diced
red bell pepper, diced
  • 0.5 cup red bell pepper, diced
red onion, finely diced
  • 0.5 cup red onion, finely diced
frozen peas, thawed
  • 1 cup frozen peas, thawed
salt and pepper to taste
  • 1 salt and pepper to taste

Method
 

Cook and cool the pasta
  1. Cook elbow macaroni according to package directions, then drain and rinse with cold water until cool to the touch (about 1 minute). The pasta should look firm and separate, not sticky.
Make the creamy dressing
  1. Whisk mayonnaise, white vinegar, sugar, Dijon mustard, salt, and pepper until smooth and glossy (about 1 to 2 minutes). Stop when no streaks remain and the dressing lightly coats the whisk.
Toss the salad
  1. Combine the cooled pasta, celery, red bell pepper, red onion, and frozen peas in a large bowl until evenly distributed (about 30 seconds). You should see visible celery and onion throughout.
  2. Pour the dressing over the pasta salad and toss to coat evenly for 1 to 2 minutes. The mixture should look creamy throughout with vegetables clearly visible.
Chill and finish
  1. Refrigerate the pasta salad for at least 3 hours or overnight for best flavor, covered. After chilling, the dressing should cling to the noodles and taste well blended.
  2. Stir before serving and adjust seasoning with additional salt and pepper if needed (about 20 seconds). Taste and refine until the flavors are balanced.

Notes

For the best creamy texture, rinse the pasta under cold water thoroughly so it stays al dente and doesn’t absorb extra dressing while cooling. Store in the refrigerator in a covered container for 3 to 4 days; freezing is not recommended because the vegetables and mayonnaise-based dressing can change texture. If you want a lighter version, use light mayonnaise in the same amount.