Ingredients:

  • 1 lb elbow macaroni
  • 2 tbsp apple cider vinegar
  • 1 tsp granulated sugar
  • 1 cup celery, finely diced
  • 1/2 cup red onion, minced
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup carrots, shredded
  • 1/2 cup sweet pickle relish
  • 1 1/2 cups mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp paprika

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the macaroni until just al dente (usually 1 minute less than the package directions).
  2. Drain the pasta in a colander. While the pasta is steaming hot, drizzle the apple cider vinegar and 1 tsp of sugar over the noodles. Toss gently and let it sit for 10 minutes to cool slightly.
  3. Dice the celery, red onion, and bell pepper into uniform pieces (approximately 1/4 inch). Combine the diced vegetables and the sweet pickle relish in a large mixing bowl.
  4. In a separate medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, pepper, and paprika until completely smooth.
  5. Add the acid-shocked macaroni to the bowl of vegetables. Pour the dressing over the mixture and fold gently with a spatula until every noodle is coated.
  6. Cover and refrigerate for at least 2 hours to allow flavors to meld.