Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp kosher salt
  • 4 large hard-boiled eggs, diced
  • 8 oz cooked ham, small-diced
  • 3 stalks celery, finely diced
  • 1 medium Vidalia onion, finely diced
  • 1 medium red bell pepper, finely diced
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 cups full-fat mayonnaise
  • 1/4 cup sweet pickle relish
  • 2 tbsp distilled white vinegar
  • 1 tbsp prepared yellow mustard
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add elbow macaroni and cook until al dente (usually 1 minute less than the package directions).
  3. Drain the pasta into a colander and immediately rinse with cold water until the noodles are chilled to the touch. Set aside.
  4. Finely dice the celery, Vidalia onion, and red bell pepper.
  5. Chop the hard-boiled eggs and cooked ham into small, uniform pieces.
  6. Place all chopped vegetables, eggs, and ham into a large mixing bowl.
  7. In a medium bowl, whisk together the mayonnaise, sweet pickle relish, white vinegar, and yellow mustard until smooth.
  8. Stir in the salt and black pepper.
  9. Add the chilled pasta to the mixing bowl and fold in the dressing until every noodle is evenly coated.
  10. Cover and refrigerate for at least 2 hours to allow flavors to meld and the sauce to stabilize.