Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp salt
  • 1 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp granulated sugar
  • 1 tsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup celery, finely diced
  • 1/2 cup red onion, finely minced
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup sweet pickle relish
  • 2 hard-boiled eggs, diced

Instructions:

  1. Boil the macaroni in heavily salted water until just under al dente (about 1 minute less than the package directions).
  2. Immediately drain the pasta in a colander and run under cold water for 30 seconds until chilled to the touch.
  3. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, mustard, salt, and pepper until smooth and sugar is dissolved.
  4. In a large mixing bowl, combine the chilled pasta, diced celery, red onion, red bell pepper, relish, and diced eggs.
  5. Pour the dressing over the pasta mixture and fold gently with a spatula until evenly coated.
  6. Cover and refrigerate for at least 2 hours before serving.