Ingredients

3 cups uncooked elbow macaroni

1 cup celery, diced

1/2 cup carrots, peeled and shredded

1/2 cup green bell pepper, diced

1/4 cup red onion, diced

For the Dressing:

1 1/2 cups mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon granulated sugar

2 tablespoons sweet relish

1/2 tablespoon yellow mustard

Kosher salt and freshly ground black pepper, to taste

Instructions

Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

In a large mixing bowl, combine the cooked macaroni, celery, carrots, green bell pepper, and red onion.

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, sweet relish, and yellow mustard until smooth. Season with salt and freshly ground black pepper to taste.

Pour the dressing over the macaroni mixture and toss until everything is well-coated.

Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld together.

Serve chilled, garnished with additional black pepper or fresh herbs if desired.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes

Kcal: 290 kcal | Servings: 8 servings