Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp salt
  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt
  • 2 tbsp apple cider vinegar
  • 1 tbsp fresh lemon juice
  • 2 tbsp granulated sugar
  • 1 tsp Dijon mustard
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup celery, finely diced
  • 1/2 cup red onion, finely minced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup sweet pickle relish
  • 2 large hard-boiled eggs, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 1 minute past the al dente stage.
  2. Drain the pasta into a colander and immediately rinse with cold water until the noodles are completely chilled to the touch. Shake well to remove excess moisture.
  3. In a medium bowl, combine the mayonnaise, Greek yogurt, apple cider vinegar, lemon juice, sugar, Dijon mustard, smoked paprika, salt, and pepper.
  4. Whisk vigorously until the mixture is smooth and the sugar has completely dissolved.
  5. Transfer the chilled macaroni to a large mixing bowl and stir in the diced celery, red onion, bell pepper, and pickle relish.
  6. Pour the dressing over the mixture and fold gently with a rubber spatula until every noodle is evenly coated.
  7. Gently fold in the chopped hard-boiled eggs.
  8. Refrigerate for 2 hours to allow flavors to infuse before serving.