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
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, finely minced
  • 1/2 cup carrots, shredded
  • 1/4 cup red bell pepper, finely diced
  • 2 tbsp sweet pickle relish

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook for 1 minute less than the package directions to ensure a firm bite. Drain immediately and rinse under cold running water until the pasta is completely chilled to the touch.
  2. In a medium bowl, combine the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper. Whisk vigorously until the sugar is dissolved and the mixture is a smooth, uniform cream.
  3. Add the chilled macaroni, diced celery, red onion, shredded carrots, bell pepper, and relish to the large mixing bowl. Pour the dressing over the top and use a rubber spatula to fold gently until every noodle is evenly coated.
  4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours. Just before serving, stir once more; if the salad looks too thick, stir in 1 tbsp of milk or water to refresh the creaminess.