Ingredients:
- 2 cups elbow macaroni (uncooked)
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard (or yellow mustard)
- 2 tbsp apple cider vinegar
- 1 tsp sugar
- Salt and pepper to taste
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
- 1/4 cup chopped dill pickles (optional)
- 2 hard-boiled eggs (chopped, optional)
- 2 tbsp fresh parsley or dill (chopped, for garnish)
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente.
- Drain and rinse under cold water to cool. Set aside.
- Make the Dressing:
- In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth.
- Combine Ingredients:
- Add the cooled macaroni, celery, red bell pepper, red onion, and pickles (if using) to the bowl with the dressing. Toss until well coated.
- Add Eggs (Optional):
- Gently fold in the chopped hard-boiled eggs for extra richness.
- Chill:
- Cover and refrigerate the salad for at least 1 hour to let the flavors meld together.
- Garnish and Serve:
- Before serving, sprinkle with fresh parsley or dill. Serve chilled.
This creamy and tangy macaroni salad is a crowd-pleaser and easily customizable with your favorite add-ins like peas, bacon bits, or shredded cheese! 🌟