Ingredients:

  • 16 oz elbow macaroni
  • 1 tbsp salt
  • 1.5 cups mayonnaise
  • 0.25 cup apple cider vinegar
  • 2 tbsp granulated sugar
  • 2 tbsp yellow mustard
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 2 stalks celery, finely diced
  • 1 small red onion, finely minced
  • 1 small red bell pepper, finely diced
  • 0.5 cup grated carrots
  • 0.25 cup sweet pickle relish

Instructions:

  1. Boil water. Fill a large pot with water and add 1 tbsp salt. Note: This is the only chance to season the pasta itself.
  2. Cook macaroni. Add 16 oz elbow macaroni to the boiling water. Cook for 8 minutes until tender but still firm.
  3. Rinse thoroughly. Drain in a colander and immediately run cold water over the pasta. Note: This washes away the starch that makes salads gummy.
  4. Whisk dressing. In a large bowl, combine 1.5 cups mayonnaise, 0.25 cup apple cider vinegar, 2 tbsp sugar, and 2 tbsp yellow mustard.
  5. Season base. Add 0.5 tsp sea salt and 0.25 tsp black pepper to the dressing. Whisk until the sugar granules disappear.
  6. Prep vegetables. Finely dice 2 stalks celery, 1 small red onion, and 1 small red bell pepper. Grate 0.5 cup carrots.
  7. Incorporate relish. Fold 0.25 cup sweet pickle relish into the creamy dressing base.
  8. Combine ingredients. Add the cooled macaroni and all chopped vegetables to the bowl.
  9. Fold gently. Use a large spatula to coat the noodles until every crevice is filled with white dressing.
  10. Chill time. Cover and refrigerate for at least 1 hour. Wait until the flavors are cold and married.