Ingredients:

  • 1 lb (450g) elbow macaroni
  • 1 tbsp (15g) salt
  • 2 stalks (60g) celery, finely diced
  • 1/2 cup (50g) red onion, finely diced
  • 1/2 cup (75g) red bell pepper, finely diced
  • 1/4 cup (40g) carrots, shredded or finely diced
  • 3 large (150g) hard-boiled eggs, chopped
  • 1 1/2 cups (340g) mayonnaise
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (12g) granulated sugar
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/2 tsp (2g) paprika

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook for 1-2 minutes less than the package instructions to ensure it is al dente. Drain in a colander and rinse immediately with cold water until the pasta is completely cool to the touch.
  2. Finely dice the celery, red onion, and bell pepper into uniform pieces (roughly 1/8 inch). Place the diced vegetables and the chopped hard-boiled eggs into a large mixing bowl.
  3. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, pepper, and paprika until the mixture is smooth and the sugar has dissolved.
  4. Add the cooled macaroni to the vegetable mixture and fold in the prepared dressing until every noodle is evenly coated.
  5. Cover and refrigerate for 2 hours to allow the flavors to meld and the dressing to set.