Macaroni Salad Recipe

Cook macaroni

Bring 2 liters of water and 1 tablespoon salt to a rolling boil in a large pot. Add 3 cups elbow macaroni and cook uncovered according to package instructions until just tender (al dente), about 7–9 minutes. Stir occasionally to prevent sticking.

Reserve 1/4 cup of the pasta cooking water, then drain the macaroni in a colander and immediately rinse under cold running water until pasta is cool to the touch to stop cooking and remove surface starch. Shake off excess water and transfer pasta to a large mixing bowl.

While pasta cooks, finely dice 3 celery stalks, 1 cup red bell pepper, and 1 small red onion. If using frozen peas, place them in a colander and run under warm water to thaw and drain. If using hard-boiled eggs, peel and chop 2 large eggs into bite-sized pieces.

Add the diced celery, bell pepper, red onion, thawed peas (if using), chopped eggs (if using), and 2 tablespoons dill pickle or 2 tablespoons sweet pickle relish to the cooled pasta in the large mixing bowl. Toss gently to combine.

In a separate medium bowl, whisk together 1 cup mayonnaise, 1 tablespoon sour cream or Greek yogurt, 2 teaspoons yellow mustard, 1 teaspoon apple cider vinegar, 1 teaspoon granulated sugar, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon celery seed until smooth and uniform.

Taste the dressing and adjust seasoning if necessary (add more salt, pepper, or a splash of vinegar for brightness). If dressing seems too thick, whisk in up to 2 tablespoons of the reserved pasta cooking water to reach desired creaminess.

Pour the dressing over the bowl with pasta and vegetables. Gently fold everything together with a silicone spatula or large spoon until the pasta and add-ins are evenly coated.

Stir in 2 tablespoons chopped fresh parsley. Cover the bowl and refrigerate at least 1 hour (preferably 2–4 hours) to let flavors meld. Taste again before serving and adjust salt or pepper if needed.

Before serving, give the salad a final gentle stir, sprinkle 1 teaspoon paprika over the top for color, and serve chilled.