Instructions

1. 1

   Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, about 7–8 minutes. Drain and rinse under cold water to stop the cooking and cool the pasta completely.

2. 2

   While pasta cooks, chop celery, bell peppers, and red onion. Place in a large mixing bowl.

3. 3

   In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.

4. 4

   Add the cooled pasta to the vegetables. Pour the dressing over and stir gently until all ingredients are evenly coated.

5. 5

   Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to let flavors meld.

6. 6

   Fold in chopped hard-boiled eggs or sweet pickle relish just before serving for added texture and flavor.

7. 7

   Scoop into a serving bowl and garnish with a sprinkle of paprika or fresh herbs if desired.