This creamy macaroni salad with celery is a cool, crunchy picnic side that tastes even better after a short rest in the refrigerator.
Elbow pasta gets tossed with celery, sweet bell pepper, green onions, and grated carrot in a tangy dressing of mayonnaise, sour cream, Dijon, and cider vinegar. It comes together with one pot and one bowl, and it feeds a crowd.
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Why This Creamy Macaroni Salad with Celery Recipe Works
The dressing balances rich and tangy. Mayonnaise gives body, sour cream adds a light tang, and cider vinegar plus a little sugar keep it from tasting flat or heavy.
Finely cut vegetables spread crunch through every forkful instead of leaving big chunks at the bottom of the bowl. Grated carrot melts into the dressing and adds a gentle sweetness.
Letting the salad rest gives the pasta time to absorb some of the dressing, so every bite is seasoned. If it tightens up in the refrigerator, a splash of milk loosens it right back.
Ingredients for Creamy Macaroni Salad with Celery
- 8 oz dried elbow macaroni
- 1 tbsp kosher salt, for the pasta water
- 1 cup finely sliced celery (about 2 stalks)
- 3/4 cup finely diced red bell pepper (1 small)
- 3/4 cup finely sliced green onions (about 4)
- 1 medium carrot, grated on a box grater
- 1/2 cup mayonnaise
- 1/2 cup sour cream or plain yogurt
- 1 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 2 tsp sugar
- 3/4 tsp garlic powder
- 1/2 tsp kosher salt, for the dressing
- 1/2 tsp black pepper
Elbow macaroni. Cook it until just tender, about a minute past al dente, because the pasta firms up in the cold dressing. Drain well and let it cool to room temperature before mixing.
Celery, bell pepper, and green onions. These three give the salad its crunch and fresh flavor. Slice them finely so they blend with the pasta.
Carrot. Grated carrot adds color and sweetness without any extra effort.
Mayonnaise and sour cream. The two together make a creamy dressing that is not too heavy. Plain yogurt works if you want something lighter.
Dijon, vinegar, and sugar. This trio brightens the dressing and balances the richness, so the salad tastes lively even after a day in the refrigerator.
How to Make Creamy Macaroni Salad with Celery
1. Cook the pasta. Bring a large pot of water to a boil, stir in the salt, and cook the macaroni for the time on the package, or about 1 minute longer, until tender.
2. Cool the pasta. Drain the macaroni, rinse it briefly under cool water to stop the cooking, and let it drain completely so the dressing does not turn watery.
3. Mix the dressing. Whisk the mayonnaise, sour cream, vinegar, mustard, sugar, garlic powder, salt, and pepper in a large bowl until smooth.
4. Add the vegetables. Fold in the celery, bell pepper, green onions, and carrot so they are evenly coated.
5. Toss with the pasta. Add the cooled macaroni and stir gently until every piece is covered with dressing.
6. Rest and adjust. Chill the salad for at least 20 minutes, then taste and add a pinch of salt, a splash of vinegar, or a little sugar if needed.
How to Serve Creamy Macaroni Salad with Celery
Serve the salad cold or slightly cool, straight from the refrigerator, in a big bowl with a spoon. It pairs well with grilled and baked mains such as juicy cheeseburgers and oven baked BBQ chicken. Add crispy homemade fries for a full cookout plate, and finish the table with a pitcher of blueberry mojito for the grown ups.
How to Store and Reheat Creamy Macaroni Salad with Celery
Keep the salad in an airtight container in the refrigerator for up to 3 days. Stir in a spoonful of milk or sour cream before serving if the dressing has soaked into the pasta. Do not freeze it, because the dressing separates and the vegetables turn watery. Keep it chilled and do not leave it out for more than 2 hours.
Tips and Variations for Creamy Macaroni Salad with Celery
Cook the pasta a little past al dente. Pasta keeps absorbing moisture in the refrigerator, so slightly soft macaroni stays tender instead of turning hard.
Cool the pasta fully. Warm pasta melts the dressing and makes the salad oily, so let it cool before mixing.
Make it a day ahead. The flavors blend overnight, so this is a great make ahead side for parties.
Season at the end. Cold food tastes less salty, so taste after chilling and adjust the salt and vinegar.
Add protein. Diced ham, cooked chicken, or hard boiled eggs turn the salad into a light lunch.
Add a little heat. A pinch of cayenne or a spoonful of chopped pickled jalapenos adds a gentle kick.
Swap the dairy. Plain yogurt can replace the sour cream for a lighter dressing.
Keep it cold. Mayonnaise based salads should stay in the refrigerator until just before serving. The University of Illinois Extension picnic salad safety tips cover keeping cold salads safe outdoors.
Frequently Asked Questions About Creamy Macaroni Salad with Celery
How do I keep creamy macaroni salad with celery from drying out?
Cool the pasta before mixing, use enough dressing, and stir in a splash of milk or a spoonful of sour cream right before serving.
Can I make creamy macaroni salad with celery the day before?
Yes. It improves after a night in the refrigerator, and you can loosen it with a little milk before serving.
How long does creamy macaroni salad with celery last?
It keeps for up to 3 days in the refrigerator in a covered container.
Can I leave out the mayonnaise?
You can replace half of it with plain yogurt for a lighter version, but a little mayonnaise keeps the dressing rich.
What can I use instead of bell pepper?
Diced cucumber, radishes, or sweet pickles add crunch in place of the pepper.
Creamy Macaroni Salad with Celery and Bell Pepper
Equipment
- Large pot
- Large mixing bowl
- Whisk
- Box grater
Ingredients
Main Ingredients
- 8 oz dried elbow macaroni
- 1 tbsp kosher salt for the pasta water
- 1 cup celery finely sliced, about 2 stalks
- ¾ cup red bell pepper finely diced, 1 small
- ¾ cup green onions finely sliced, about 4
- 1 medium carrot grated on a box grater
- ½ cup mayonnaise for the dressing
- ½ cup sour cream for the dressing, plain yogurt also works
- 1 tbsp apple cider vinegar for the dressing
- 2 tsp Dijon mustard for the dressing
- 2 tsp sugar for the dressing
- ¾ tsp garlic powder for the dressing
- ½ tsp kosher salt for the dressing
- ½ tsp black pepper for the dressing
Instructions
Cooking
- Cook the macaroni. Boil the pasta in salted water for 1 minute past the package time, then drain and rinse briefly under cool water until no longer steaming.
- Whisk the dressing. Stir the mayonnaise, sour cream, vinegar, mustard, sugar, garlic powder, salt, and pepper until smooth and creamy.
- Combine. Fold the celery, bell pepper, green onions, and carrot into the dressing, then add the cooled macaroni and toss until evenly coated.
- Chill and adjust. Refrigerate for at least 20 minutes, then taste and add salt, vinegar, or sugar as needed.
