Ingredients:

  • 16 oz elbow macaroni
  • 1 tbsp salt
  • 1.5 cups mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp granulated sugar
  • 1 tbsp yellow mustard
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 3 large hard-boiled eggs, finely diced
  • 0.5 cup celery, finely diced
  • 0.5 cup red bell pepper, finely diced
  • 0.25 cup red onion, finely diced
  • 0.25 cup sweet pickle relish

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 1 minute less than the package directions to ensure an al dente texture.
  2. Drain the pasta into a colander and immediately rinse under cold running water until the noodles are cool to the touch to prevent clumping.
  3. In a large mixing bowl, combine the mayonnaise, apple cider vinegar, sugar, mustard, salt, and pepper. Whisk vigorously until the mixture is velvety and the sugar has completely dissolved.
  4. Add the cooled macaroni, diced hard-boiled eggs, celery, red bell pepper, red onion, and sweet pickle relish to the dressing.
  5. Fold the ingredients together until evenly coated. Transfer to an airtight storage container and refrigerate for 4 hours to allow the pasta to absorb the flavors.