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5 from 2 votes

Simple Macaroni Salad

This recipe is for a lightly dressed salad. If you want it to have more sauce, double the sauce ingredients.
Prep Time5 mins
Cook Time5 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Keyword: 30 Min or Less, BBQ, Vegetarian
Servings: 6 servings
Calories: 437kcal


  • 2 cups ditalini uncooked (or another small pasta shape of choice)
  • 1/2 Tablespoon olive oil
  • 1/3 cup red onion finely diced
  • 1/3 cup celery finely diced
  • 1/3 cup cherry tomatoes finely diced (optional)
  • 3/4 cup mayonnaise
  • 1 teaspoon dry mustard
  • 1 1/2 teaspoon sugar
  • 2 Tablespoons apple cider vinegar
  • 4 Tablespoons sour cream
  • 1/2 teaspoon salt
  • 1 Tablespoon fresh parsley minced (or 1/2 Tablespoon dried)
  • black pepper


  • In a large pot of boiling water, cook the ditalini until al dente as per package directions. Drain the pasta and place in a large tupperware.
  • Toss the pasta with the olive oil. Chill in the refrigerator at least 15 minutes.
  • Finely dice the celery, onion, and tomato. Place the onion only in a small bowl and cover with cold water. Let sit 5 minutes and then drain. (This will take some of the sharpness out of the raw onion).
  • In a small bowl, combine the mayo, dry mustard, sugar, vinegar, sour cream, and 1/2 tsp salt.
  • Take the pasta out of the refrigerator. Add the vegetables, sauce, and parsley. Stir to combine. Season with salt and pepper to taste. Serve immediately or chill until needed.


This macaroni salad has a little tang to it from the vinegar. If you are not a fan of a vinegar taste, reduce or omit the vinegar at first and then add a little at a time to taste preference.


Calories: 437kcal | Carbohydrates: 45g | Protein: 8g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 388mg | Potassium: 182mg | Fiber: 2g | Sugar: 4g | Vitamin A: 190IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg