Cook the pasta: Boil elbow macaroni in salted water until tender, about 7–8 minutes. Drain and rinse under cold water to cool.
Make the dressing: In a large mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy.
Combine the ingredients: Add the cooked macaroni, chopped hard-boiled eggs, celery, red bell pepper, and onion to the bowl. Gently stir to coat everything evenly with the dressing.
Chill: Cover and refrigerate for 1–2 hours to allow the flavors to develop.
Serve: Stir before serving and sprinkle with paprika for a colorful finishing touch if desired.
Variations :
Add some crunch: Mix in diced pickles or relish for a briny twist.
Spice it up: Add a pinch of cayenne or a few dashes of hot sauce to the dressing.
Protein boost: Stir in diced ham or shredded chicken for a heartier version.
Herbal flair: Fold in chopped fresh dill or parsley for extra freshness.
Tips :
Cook pasta just to al dente—overcooking will make it mushy once dressed.
Rinse macaroni well to prevent it from absorbing too much dressing immediately.
Make it a day ahead for best results—the flavors improve overnight.
Use a wide, shallow bowl for mixing to ensure even distribution of ingredients.
