Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp salt
  • 2 stalks celery, finely diced
  • 1/2 cup red onion, finely minced
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup carrots, shredded
  • 2 tbsp sweet pickle relish
  • 1 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 3 large hard-boiled eggs, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook for 1-2 minutes less than the package instructions for al dente. Drain in a colander and rinse immediately with cold water until the pasta is completely chilled. Drain again thoroughly.
  2. Finely dice the celery, onion, and bell pepper into uniform, small pieces. In a large mixing bowl, combine the chilled pasta, diced vegetables, and sweet pickle relish.
  3. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, sugar, salt, pepper, and paprika until smooth and the sugar has dissolved.
  4. Pour the dressing over the pasta mixture and fold gently with a spatula until every noodle is coated. Carefully fold in the chopped hard-boiled eggs.
  5. Chill the salad in the refrigerator for 2 hours before serving to allow flavors to penetrate and the dressing to stabilize.