Ingredients:

  • 1 pound (450g) elbow macaroni
  • Water for boiling, plus salt
  • 1 cup (100g) diced celery
  • ½ cup (50g) diced red onion
  • ½ cup (75g) diced red bell pepper
  • ½ cup (75g) diced green bell pepper
  • ½ cup (75g) sweet pickle relish
  • 1 cup (240ml) mayonnaise (full-fat for best flavor, but light works too)
  • ¼ cup (60ml) yellow mustard
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15g) granulated sugar
  • ½ teaspoon (2.5ml) celery seed
  • ¼ teaspoon (1.25ml) black pepper
  • Salt to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions for al dente. Drain and rinse with cold water to stop the cooking process. Drain thoroughly.
  2. While the macaroni cooks, dice the celery, red onion, and bell peppers.
  3. In a large mixing bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth.
  4. Add the cooked macaroni, diced vegetables, and sweet pickle relish to the bowl with the dressing. Gently stir to combine, ensuring everything is coated evenly.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Taste and adjust seasoning as needed. Serve chilled.