Ingredients:

  • 1 lb elbow macaroni (use a ridged brand to help the creamy dressing cling to the outside of each noodle)
  • 2 tbsp apple cider vinegar (always apply while the pasta is steaming to ensure it absorbs into the center)
  • 1 tsp fine sea salt
  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt (use full fat yogurt for the best mouthfeel and a velvety finish that won't separate)
  • 1.5 tbsp yellow mustard
  • 2 tbsp granulated sugar
  • 1/2 tsp smoked paprika
  • 1/4 tsp celery seed
  • 1/2 tsp black pepper
  • 1 cup celery, small diced (want that specific snap)
  • 1 cup red bell pepper, small diced (want that specific snap)
  • 1/3 cup red onion, finely minced
  • 1/4 cup sweet pickle relish (provides the essential sugary pop that cuts through the savory onion and mustard)
  • 2 large hard-boiled eggs, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add macaroni and cook for one minute less than package instructions to achieve a firm al dente texture.
  2. Drain the pasta in a colander. While still steaming, transfer to a large bowl and toss with 2 tablespoons of apple cider vinegar. Let cool for 10 minutes to allow the acid to absorb.
  3. In a separate medium bowl, whisk together the mayonnaise, Greek yogurt, mustard, sugar, smoked paprika, celery seed, and black pepper until smooth and the sugar is dissolved.
  4. Fold the diced celery, red bell peppers, minced onions, and sweet pickle relish into the cooled pasta.
  5. Pour the creamy dressing over the pasta mixture and use a spatula to fold until every noodle is evenly coated.
  6. Gently fold in the chopped hard-boiled eggs. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.