Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp apple cider vinegar
  • 1.5 cups high-quality mayonnaise
  • 2 tbsp yellow mustard
  • 2 tbsp granulated sugar
  • 0.5 tsp fine sea salt
  • 0.25 tsp black pepper
  • 0.25 tsp smoked paprika
  • 2 stalks celery, finely diced
  • 0.5 medium red onion, minced and rinsed
  • 0.5 red bell pepper, finely diced
  • 2 hard-boiled eggs, chopped

Instructions:

  1. Bring a large stockpot of salted water to a rolling boil. Add 1 lb of elbow macaroni and cook for 8–9 minutes until al dente.
  2. Drain the pasta into a fine-mesh colander and immediately rinse with cold running water until the noodles are completely cool to the touch. Shake well to remove excess water.
  3. Transfer the cooled noodles to a large mixing bowl. Drizzle with 1 tablespoon of apple cider vinegar and toss to coat; this 'acid-priming' prevents the starch from absorbing the mayo later.
  4. In a separate small bowl, whisk together the mayonnaise, yellow mustard, sugar, sea salt, black pepper, and smoked paprika until a smooth emulsion forms.
  5. Add the diced celery, minced red onion, diced red bell pepper, and chopped hard-boiled eggs to the bowl with the pasta.
  6. Pour the dressing over the pasta and vegetables. Fold gently with a large spatula until every noodle is evenly coated. Chill for at least 30 minutes before serving for best flavor development.