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Classic Southern Pasta Salad with Easy Homemade Dressing

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A creamy, tangy, and slightly sweet pasta salad loaded with crunchy vegetables and hard-boiled eggs, perfect for potlucks, barbecues, and family gatherings. The homemade dressing elevates this classic Southern side dish to unforgettable comfort food.

Ingredients

Scale
  • 16 oz elbow macaroni
  • 6 large hard-boiled eggs, chopped
  • 1 ½ cups mayonnaise
  • ½ cup sweet pickle relish
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon yellow mustard
  • Salt and black pepper to taste
  • 1 medium green bell pepper, finely diced
  • 3 ribs celery, finely diced
  • ½ medium red onion, finely diced
  • 1 medium carrot, grated
  • ¼ cup fresh parsley, chopped

Instructions

  1. Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente—usually about 7-8 minutes. Stir occasionally to prevent sticking. Drain in a colander and rinse immediately with cold running water to stop the cooking. Shake off excess water and set aside to cool completely.
  2. Hard-boil the eggs: Place 6 eggs in a medium saucepan and cover with cold water by about an inch. Bring to a boil over high heat, then cover, remove from heat, and let sit for 12 minutes. Transfer eggs to an ice bath and let cool for 5 minutes. Peel under cold running water, then chop into small pieces. Set aside.
  3. Prep the vegetables: While the pasta and eggs cool, dice the green bell pepper, celery, and red onion into small, uniform pieces—about ¼-inch. Grate the carrot using the large holes of a box grater. Chop the parsley. Combine all vegetables in a large bowl.
  4. Make the dressing: In a small bowl, whisk together the mayonnaise, sweet pickle relish, apple cider vinegar, sugar, and yellow mustard until smooth and creamy. Season with salt and pepper to taste. The dressing should be thick but pourable—if it’s too thick, add a teaspoon of milk or water to loosen it up.
  5. Combine everything: Add the cooled pasta and chopped eggs to the bowl with the vegetables. Pour the dressing over the top. Use a large rubber spatula or wooden spoon to fold everything together gently but thoroughly. Make sure every piece of pasta is coated. Taste and adjust seasoning—more salt, pepper, or sugar if needed.
  6. Chill: Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours, but overnight is better. The flavors meld and deepen as it sits. Give it a good stir before serving.
  7. Serve: Transfer to a serving bowl and garnish with a sprinkle of paprika and extra parsley if desired. Serve cold or at room temperature.

Notes

For best results, make a day ahead to allow flavors to meld. If the salad seems dry after chilling, stir in a little extra mayonnaise or a splash of milk. To reduce onion sharpness, soak diced red onion in cold water for 10 minutes before adding.

Nutrition

Keywords: southern pasta salad, classic pasta salad, homemade dressing, potluck recipe, barbecue side, creamy pasta salad, easy pasta salad

Find it online: https://tablemira.com/classic-southern-pasta-salad-with-easy-homemade-dressing/