Ingredients:

  • 16 oz elbow macaroni
  • 1 tbsp salt
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely minced
  • 1/4 cup red bell pepper, diced
  • 2 large hard-boiled eggs, chopped
  • 1 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp granulated sugar
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook for exactly one minute less than the package directions to achieve a firm, al dente texture. Note: This prevents the noodles from becoming mushy during the chilling phase.
  2. Drain the pasta immediately. Rinse it under cold running water until the noodles are completely chilled to the touch. You should hear the water splashing against the pasta and feel the temperature drop instantly.
  3. Finely dice the celery, red onion, and red bell pepper. Chop the hard boiled eggs into small, uniform pieces. You'll notice the sharp, fresh aroma of the onion hitting you here.
  4. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, mustard, salt, pepper, and paprika. Whisk for about 2 minutes until the sugar has completely dissolved and the mixture is smooth and velvety.
  5. Transfer the chilled macaroni to a large mixing bowl. The noodles should feel slippery and cold, not sticky.
  6. Fold in the diced celery, red onion, bell pepper, and chopped eggs. Use a spatula to ensure the eggs are distributed and not smashed into a paste.
  7. Pour the dressing over the mixture. Fold gently with a spatula until every noodle is coated in a creamy sheen. You'll smell the tang of the cider vinegar blending with the richness of the mayo.
  8. Cover the bowl tightly with plastic wrap or a lid. Refrigerate for at least 2 hours. This is the most critical part of the Simple Macaroni Salad process.