Ingredients
2 cups elbow macaroni
1 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup diced celery
1/4 cup finely diced red onion
1/2 cup diced red bell pepper
1/4 cup shredded carrot
2 tablespoons chopped dill pickles or sweet relish (optional)
Instructions
- Cook the elbow macaroni according to the package instructions until tender. Drain and rinse under cold water to cool completely.
- In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
- Add the cooled macaroni to the bowl along with the celery, red onion, bell pepper, shredded carrot, and pickles if using.
- Stir gently until all the ingredients are evenly coated with the dressing.
- Cover and refrigerate for at least 1 hour to allow the flavors to blend.
- Stir before serving and adjust seasoning if needed.
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 6 servings
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