Ingredients
Equipment
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Do not overcook.
- Drain the macaroni in a colander and immediately rinse under cold running water until completely cool. This stops the cooking process and prevents a mushy salad. Allow to drain very well.
- While the pasta cools, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper in a large mixing bowl until smooth.
- Add the completely drained macaroni, diced celery, red bell pepper, red onion, and chopped hard-boiled eggs to the bowl with the dressing. Gently fold until everything is well combined and evenly coated.
- Cover the bowl and refrigerate for at least 2-4 hours, or ideally overnight. This allows the flavors to fully meld together.
- Before serving, give the macaroni salad a gentle stir. Taste and adjust seasoning if necessary. Serve chilled.
Notes
Tip 1: For an extra creamy salad, you can reserve a little bit of the dressing to stir in just before serving, as the pasta will absorb some of it as it chills.
Tip 2: Soaking the diced red onion in cold water for 10 minutes before adding it to the salad can help mellow its sharp bite.
Tip 3: Ensure the pasta is well-drained before mixing to prevent a watery dressing.
Tip 2: Soaking the diced red onion in cold water for 10 minutes before adding it to the salad can help mellow its sharp bite.
Tip 3: Ensure the pasta is well-drained before mixing to prevent a watery dressing.
