Easy Elbow Pasta Salad Recipe

Growing up, pasta salad at our house meant one thing – a box of elbow macaroni tossed with mayonnaise and a few sad chunks of celery. It’s what Mom brought to every summer picnic, and nobody ever complained because, well, that’s just what pasta salad was supposed to be.

But here’s the thing about elbow pasta salad – it doesn’t have to be boring. After years of making the same old recipe, I discovered that adding a few fresh ingredients and a zingy dressing could turn this simple dish into something people actually get excited about. No fancy techniques needed, just good ingredients and about 20 minutes of your time.

What Kind of Pasta Should I Use?

While this recipe calls for elbow pasta, you’ve got plenty of options when it comes to small-shaped pasta choices. Short pasta shapes with ridges or curves work best since they catch and hold onto the creamy dressing – think rotini, shells, or even bow ties. Regular elbow macaroni is classic for a reason though – it’s easy to find, cooks evenly, and has the perfect little curves to trap all that delicious dressing. Just make sure to cook your pasta al dente (with a little bite to it) since it will continue to soften slightly as it sits in the dressing, and nobody wants mushy pasta salad!

Options for Substitutions

This pasta salad recipe is super adaptable and you can make several swaps based on what you have in your kitchen:

• Elbow pasta: Any small pasta shape works great here – try rotini, shells, farfalle, or even orzo. Just cook according to the package instructions for the pasta shape you choose.
• Sour cream and mayonnaise: You can use all mayo or all sour cream if you prefer. Greek yogurt is another good swap for the sour cream to make it lighter. Just keep the total amount of creamy ingredients the same.
• Bell pepper: Any color bell pepper works fine, or try swapping with cucumber for a different crunch. You can also use cherry tomatoes instead.
• Apple cider vinegar: White vinegar or rice vinegar can step in here. Lemon juice is also a good substitute – use the same amount.
• Radishes: If you’re not a fan of radishes or can’t find them, just add extra celery or carrots for that nice crunch.
• Honey: Sugar or maple syrup work just as well for adding sweetness. Start with half the amount and adjust to taste since they’re sweeter than honey.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pasta salad is overcooking the pasta – always cook it just until al dente since it will continue to absorb dressing as it sits, and overcooked pasta can become mushy and unappetizing. Another common error is adding the dressing while the pasta is still hot, which causes the pasta to soak up too much dressing too quickly, leaving your salad dry – instead, rinse the pasta under cold water to stop the cooking process and allow it to cool completely before mixing with other ingredients. To keep your pasta salad fresh and crunchy, avoid chopping the vegetables too far in advance, and if you’re making it ahead, consider adding half the dressing initially and saving the rest to toss in just before serving. For the best flavor development, let the finished salad chill in the refrigerator for at least an hour before serving, allowing all the ingredients to meld together perfectly.

What to Serve With Pasta Salad?

This creamy pasta salad works perfectly as a side dish for your favorite grilled foods – think juicy burgers, hot dogs, or grilled chicken breasts. For a complete summer spread, I like to serve it alongside some corn on the cob and watermelon slices. If you’re bringing this to a potluck or picnic, it pairs really well with other classic cookout dishes like baked beans, potato chips, or a fresh green salad. Since this pasta salad already has lots of creamy elements, serving it with something from the grill adds a nice smoky contrast that everyone loves.

Storage Instructions

Keep Fresh: This pasta salad is perfect for making ahead! Pop it in an airtight container and keep it in the fridge for up to 5 days. The flavors actually get better after a day or two as everything mingles together. Just give it a good stir before serving.

Make Ahead Tips: If you’re planning to make this ahead for a party, I recommend saving a bit of the dressing mixture to toss in just before serving. This helps keep the salad nice and creamy. Also, the pasta tends to soak up the dressing over time, so having extra on hand is always a good idea!

Serving: When you’re ready to serve your pasta salad after it’s been in the fridge, let it sit out for about 15 minutes to take the chill off. Give it a quick toss to redistribute the dressing, and add a splash of vinegar or an extra dollop of mayo if it seems a bit dry.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 15-20 g
• Fat: 45-50 g
• Carbohydrates: 80-90 g

Ingredients

For the salad:

• 1 medium bell pepper (chopped into 1/2-inch pieces)
• 1/4 cup finely chopped red onion
• 1-2 dill pickles (finely chopped, I use a Vlasic Dill Pickle Spears)
• 8 oz elbow pasta
• 3 radishes, finely diced
• 2 celery stalks (finely diced for a delicate crunch)

For the dressing:

• 1/4 cup mayonnaise
• 1/2 tsp fine sea salt
• 1-2 tbsp honey (optional, for a touch of sweetness)
• 1/2 cup sour cream (full-fat for extra creaminess)
• 1 1/2 tbsp yellow mustard
• 1/4 tsp black pepper
• 1 tbsp apple cider vinegar

Step 1: Prepare the Macaroni

Start by cooking the macaroni according to the package directions.

Once cooked, drain the macaroni and rinse it well under cold water.

This helps to remove excess starch from the pasta, preventing it from sticking.

Step 2: Soak the Onions

While the macaroni is cooking, add the chopped onions to a small bowl and cover them with cold water.

Let them sit for about 5 minutes.

This process tones down the raw flavor of the onions so they won’t overpower the salad.

After soaking, drain the onions well.

Step 3: Create the Dressing

In the bottom of a large salad bowl, whisk together the sour cream, mayonnaise, mustard, apple cider vinegar, salt, and pepper to create the dressing.

For those who prefer a sweeter macaroni salad, consider adding honey or maple syrup to the dressing.

Start with half a tablespoon and adjust to taste, adding up to one or two tablespoons if desired.

Step 4: Assemble the Salad

Add the rinsed and drained macaroni, soaked and drained onions, bell pepper, celery, radish, and pickle to the salad bowl with the dressing.

Mix everything together until well combined.

Step 5: Adjust and Serve

Taste the macaroni salad and adjust the seasoning with additional salt and pepper if needed.

Serve the salad chilled or at room temperature, and enjoy your flavorful, creamy macaroni salad!