Ingredients:
• 1 lb elbow macaroni
• 1 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 cup celery, finely chopped
• 1/2 cup red bell pepper, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup pickles or relish, chopped (optional)
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (optional)
• 1-2 hard-boiled eggs, chopped (optional)
Instructions:
1. Cook the Pasta: Boil a large pot of salted water. Add the elbow macaroni and cook according to package instructions (usually 8-10 minutes) until al dente. Drain the pasta and rinse it under cold water to cool it down quickly. Set aside.
2. Prepare the Dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar. Add a pinch of salt and pepper to taste. If you like a bit of sweetness, you can add a teaspoon of sugar or honey.
3. Add Veggies: Stir in the chopped celery, red bell pepper, red onion, and optional pickles or relish for an extra tangy flavor.
4. Combine with Pasta: Once the macaroni is cooled, add it to the bowl with the dressing and vegetables. Mix until all the pasta is coated with the dressing.
5. Optional Add-ins: Add chopped hard-boiled eggs for extra creaminess and protein. Sprinkle with fresh parsley for added flavor and a pop of color.
6. Chill and Serve: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. The salad tastes even better the next day!
Enjoy your delicious and refreshing macaroni salad as a perfect side dish for picnics, barbecues, or any meal!