Ingredients:

  • 1 lb (450g) elbow macaroni
  • 1 tbsp (15g) salt
  • 3 stalks (100g) celery, finely diced
  • 1/2 cup (50g) red onion, finely minced
  • 1/2 cup (75g) red bell pepper, diced
  • 1/4 cup (40g) sweet pickle relish
  • 2 large (100g) hard-boiled eggs, chopped
  • 1 cup (240g) mayonnaise
  • 1/4 cup (60ml) apple cider vinegar
  • 1 tbsp (15g) Dijon mustard
  • 2 tbsp (30g) granulated sugar
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Boil the macaroni in heavily salted water until al dente (usually 1–2 minutes less than package directions). Drain immediately and rinse under cold water until the pasta is completely chilled, then drain again thoroughly.
  2. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, pepper, and lemon juice until the sugar is fully dissolved and the texture is smooth.
  3. Combine the chilled macaroni, diced celery, onion, bell pepper, relish, and chopped eggs in a large mixing bowl. Pour the dressing over the top and fold gently with a spatula until every noodle is evenly coated.
  4. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to develop and the pasta to absorb the tang of the dressing.