Ingredients
Method
- Cook 3 cups of elbow macaroni in a large pot of salted boiling water according to package directions, just until al dente. Drain well and rinse under cold running water until completely cool. Spread on a sheet pan and pat dry if needed.
- While the pasta cools, dice 3 stalks of celery, ½ red onion, and 1 red bell pepper into small, uniform pieces. Chop 4 hard-boiled eggs into small pieces and set aside.
- In a large mixing bowl, whisk together 2 cups mayonnaise, 2 tablespoons yellow mustard, 2 tablespoons apple cider vinegar, 3 tablespoons granulated sugar, 1 teaspoon salt, and ½ teaspoon black pepper until smooth and fully combined. Taste and adjust seasoning as needed.
- Add the cooled pasta, chopped eggs, celery, red onion, red bell pepper, and 3 tablespoons sweet pickle relish to the bowl. Gently fold everything together until the pasta and vegetables are thoroughly coated in the dressing.
- Cover tightly with plastic wrap and refrigerate for at least 2 hours before serving. For best results, refrigerate overnight.
- Before serving, give the salad a good stir. If needed, stir in an extra spoonful of mayo to bring it back to a creamy consistency. Transfer to a serving bowl and dust lightly with paprika. Serve cold.
Nutrition
Notes
For best flavor, make this salad the night before. The dressing gets absorbed into the pasta and everything melds together into a much more flavorful, cohesive dish after a full overnight chill.
This is a great nutritious, protein-packed side dish thanks to the addition of hard-boiled eggs. To boost it even further, you can stir in a half cup of diced cheddar cheese for extra protein and calcium.
Leftovers will keep in a covered airtight container in the refrigerator for up to 3 to 4 days. Do not freeze as the mayo-based dressing will separate and the pasta texture will suffer.