Ingredients:

  • 1 lb elbow macaroni
  • 2 large hard-boiled eggs, chopped
  • 1 cup celery, finely diced
  • 1/2 cup red onion, minced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup carrots, shredded
  • 1 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp yellow mustard
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp sweet pickle relish

Instructions:

  1. Boil the elbow macaroni in heavily salted water until al dente (about 1 minute less than package directions). Drain immediately and rinse under cold water until the pasta is cool to the touch and the water runs clear.
  2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, mustard, sugar, salt, pepper, and relish until the sugar is dissolved and the mixture is uniform.
  3. In a large mixing bowl, combine the rinsed pasta, chopped eggs, celery, onion, bell pepper, and carrots.
  4. Pour the dressing over the pasta mixture and fold gently with a spatula until every noodle is evenly coated.
  5. Chill the salad in the refrigerator for at least 1 hour to allow flavors to develop before serving.