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Cold Macaroni Salad Recipe Summer - Creamy, Fresh, and Perfect for Picnics

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Elbow macaroni (12 ounces)
  • Mayonnaise (3/4 cup)
  • Plain Greek yogurt or sour cream (1/4 cup)
  • Apple cider vinegar (1–2 tablespoons)
  • Dijon mustard (1 tablespoon)
  • Sugar or honey (1–2 teaspoons)
  • Celery, finely chopped (2 ribs)
  • Red bell pepper, finely chopped (1 small)
  • Red onion, finely minced (1/4 cup)
  • Frozen peas, thawed (1 cup)
  • Hard-boiled eggs, chopped (2, optional)
  • Cheddar cheese, small cubes (1/2 cup, optional)
  • Fresh parsley or dill, chopped (2 tablespoons)
  • Salt and black pepper

Method
 

  1. Cook the pasta: Boil the elbow macaroni in well-salted water until just al dente. Don’t overcook—soft pasta gets mushy once dressed.
  2. Rinse and cool: Drain and rinse the pasta under cold water to stop cooking and remove excess starch. Shake off water well.
  3. Make the dressing: In a large bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon, and sugar. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust acidity or sweetness.
  4. Add the mix-ins: Stir in celery, bell pepper, red onion, peas, and herbs. If using, fold in chopped eggs and cheddar.
  5. Combine: Add cooled macaroni to the bowl and toss gently until everything is evenly coated.
  6. Chill: Cover and refrigerate for at least 1 hour, preferably 2–4 hours. This helps flavors meld and the dressing set.
  7. Finish and serve: Before serving, taste again. Adjust with a splash of vinegar, pinch of salt, or spoon of mayo if it’s tightened up. Serve cold.