Ingredients:

  • 16 oz elbow macaroni
  • 1 tbsp salt
  • 1.5 cups mayonnaise
  • 2 tbsp apple cider vinegar
  • 2 tbsp granulated sugar
  • 1 tbsp yellow mustard
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp whole milk
  • 2 stalks celery, finely diced
  • 0.5 cup red onion, finely diced
  • 0.5 cup red bell pepper, finely diced
  • 0.25 cup sweet pickle relish
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil.
  2. Add the elbow macaroni and cook until al dente (usually 1 minute less than package instructions).
  3. Drain the pasta into a colander and immediately rinse under cold running water for 30-60 seconds; shake well to remove excess water.
  4. In a medium bowl, combine the mayonnaise, apple cider vinegar, sugar, mustard, salt, and pepper.
  5. Whisk vigorously until the sugar has dissolved and the mixture is smooth and glossy.
  6. Transfer the chilled macaroni to an extra-large mixing bowl.
  7. Fold in the diced celery, red onion, red bell pepper, sweet pickle relish, and chopped parsley.
  8. Pour the dressing over the pasta and vegetables, folding gently until evenly coated. Add milk if needed to thin the dressing.
  9. Refrigerate for at least 2 hours to allow flavors to meld before serving.