Cool, creamy, and packed with flavor—your new favorite side dish is here!
Hey there!
This elbow pasta salad is one of those recipes that always disappears fast at BBQs, potlucks, and family dinners.
It’s creamy, crunchy, a little tangy, and super easy to throw together.
My kids even eat the veggies in it (major win!).
Whether you’re feeding a crowd or making lunch for the week, this is a go-to you’ll come back to again and again.
🍴 Why I Love This Recipe
This one brings back summer memories of backyard cookouts and picnic tables full of family. It’s simple, it’s tasty, and it works with just about everything.
- Kid-approved (even with the veggies!)
- Comes together in about 20 minutes
- Perfect for making ahead
- Stays yummy in the fridge for days
🧂 What You’ll Need
- 2 cups elbow macaroni (uncooked)
- ½ cup diced red bell pepper
- ½ cup chopped celery
- ¼ cup shredded carrots
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- Salt and black pepper to taste
- Optional: 2 tbsp chopped parsley for garnish
🧑🍳 Pro Tips
- Salt your pasta water—it really helps flavor the macaroni!
- Let the pasta cool before mixing so the dressing doesn’t get oily.
- Want to sneak in more veggies? Add peas or cucumbers!
- Chill the salad for at least an hour—it tastes better cold.
- Make a double batch for meal prep—it keeps great in the fridge.
🛠 Tools You’ll Need
- Medium pot for boiling pasta
- Colander
- Cutting board and knife
- Mixing bowls
- Wooden spoon or spatula
- Measuring cups and spoons
🔁 Substitutions and Variations
- Pasta: Any small pasta shape works (shells, rotini, etc.)
- Mayo: Use Greek yogurt or a mayo/yogurt mix
- Vinegar: Swap apple cider vinegar with white vinegar or lemon juice
- Add-ins: Chopped hard-boiled eggs, ham, or shredded cheese
🧊 Make Ahead Tips
- Make the salad a day before and store it covered in the fridge.
- The flavors get better after chilling for a few hours.
- If it looks dry the next day, just stir in a tablespoon of mayo.
🧑🍳 How to Make It
Step 1: Boil the Pasta
Bring a medium pot of salted water to a boil. Add 2 cups of elbow macaroni and cook until tender, about 8–10 minutes. Drain and let it cool.
Step 2: Prep the Veggies
While the pasta cooks, dice ½ cup red bell pepper, chop ½ cup celery, and shred ¼ cup carrots.
Step 3: Make the Dressing
In a large bowl, mix ½ cup mayo, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tsp sugar, and a good pinch of salt and black pepper.
Step 4: Mix Everything Together
Add the cooled macaroni, prepped veggies, and dressing into a large mixing bowl. Stir until well coated.
Step 5: Chill and Serve
Cover and chill for at least 1 hour. Garnish with chopped parsley before serving, if you’d like.
🍽 What to Serve With
- Grilled chicken or burgers
- BBQ ribs or pulled pork
- Fresh fruit salad
- Corn on the cob
- Iced tea or lemonade
❄️ Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days.
- Stir before serving—sometimes the dressing settles.
- Not freezer-friendly (the mayo won’t hold up well).
❓ FAQ
Can I make this dairy-free?
Yes! Just use a dairy-free mayo.
Can I use store-bought shredded carrots?
Totally—saves time and works just fine.
How do I stop the pasta from sticking?
Stir it right after dropping it into the boiling water and rinse it under cold water after draining.
🥄 Time to Dig In!
I hope this elbow pasta salad becomes a new family favorite for you like it is for us. It’s simple, tasty, and perfect for everything from weeknight dinners to big family gatherings. If you try it, drop a comment below—I’d love to hear how it went or help with any questions!
Let’s get cooking! 🍝💛