Ingredients:

  • 1 lb elbow macaroni or rotini pasta
  • 1 cup celery, finely diced
  • 1/2 cup red onion, finely minced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup fresh parsley, chopped
  • 1 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 1 minute less than the package directions for al dente.
  2. Drain the pasta immediately in a colander and rinse under cold running water until the noodles are completely cool to the touch. Shake well to remove excess water.
  3. In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until the mixture is smooth and the sugar has dissolved.
  4. Transfer the cooled pasta to a large mixing bowl and stir in the diced celery, red onion, and red bell pepper.
  5. Pour the dressing over the pasta and vegetables, folding gently with a spatula until every noodle is evenly coated.
  6. Fold in the fresh parsley at the end and chill for 30 minutes if desired before serving.