Ingredients:

  • 1 pound (454g) elbow macaroni pasta
  • Water, for boiling
  • 1 tablespoon salt, for boiling water
  • 1 cup (237ml) mayonnaise
  • 1/4 cup (60ml) apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon yellow mustard
  • 1 teaspoon celery seed
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt (or to taste)
  • 1 cup (approx. 150g) diced celery
  • 1/2 cup (approx. 75g) diced red onion
  • 1/2 cup (approx. 75g) diced green bell pepper
  • 1/2 cup (approx. 75g) diced red bell pepper (optional)
  • 1/2 cup (approx. 75g) sweet pickle relish
  • 1/2 cup (approx. 75g) cooked and crumbled bacon (optional)
  • 1/4 cup (approx. 35g) chopped fresh parsley (for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions (usually 8-10 minutes) until al dente.
  2. Drain the macaroni in a colander and rinse immediately with cold water to stop the cooking process. Shake off excess water.
  3. In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, yellow mustard, celery seed, salt, and pepper until smooth and well combined.
  4. Add the cooked and drained macaroni, celery, red onion, green bell pepper, red bell pepper (if using), sweet pickle relish, and bacon (if using) to the bowl with the dressing.
  5. Gently fold all the ingredients together until the macaroni is evenly coated with the dressing. Be careful not to overmix.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to several hours) to allow the flavours to meld.
  7. Just before serving, stir the macaroni salad again and garnish with chopped fresh parsley. Serve cold.