Ingredients:

  • 225 g (8 oz) Dried Elbow Macaroni Pasta
  • 2 litres Water
  • 1 tbsp (15 g) Kosher Salt
  • 350 g (12 oz) Cherry or Grape Tomatoes, halved
  • 3 Sticks Celery, finely diced
  • 1/2 Small Red Onion, finely minced (about 1/4 cup)
  • 1/2 Small Green Bell Pepper (optional), finely diced
  • 240 ml (1 cup) Good Quality Mayonnaise
  • 2 tbsp (30 ml) Apple Cider Vinegar
  • 1 tbsp (15 g) Caster Sugar
  • 1 tsp (5 ml) Dijon Mustard
  • 1 tsp (3 g) Celery Seed
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 tsp Smoked Paprika (for dusting, optional)
  • 2 tbsp Fresh Chives or Parsley, finely chopped (optional)

Instructions:

  1. Cook and Cool the Pasta: Bring the salted water to a rolling boil. Add the macaroni and cook according to package directions, aiming for al dente. Drain the pasta immediately. Crucial Step: Rinse the cooked pasta thoroughly under cold running water for 1–2 minutes to stop cooking and wash away excess starch. Set aside to drain completely.
  2. Prepare the Vegetables: Finely dice the celery, red onion, and green pepper (if using). Halve the tomatoes. Pat the tomatoes gently with a paper towel to remove excess moisture. Place all prepared vegetables in the large mixing bowl.
  3. Whisk the Dressing: In a separate medium bowl, combine all the dressing ingredients: mayonnaise, apple cider vinegar, caster sugar, Dijon mustard, celery seed, garlic powder, salt, and pepper. Whisk vigorously until the mixture is smooth, creamy, and uniform. Taste and adjust seasoning.
  4. Combine and Chill: Add the cooled, drained macaroni to the bowl containing the vegetables. Pour the prepared creamy dressing over the pasta and vegetables. Fold gently until everything is evenly coated. Cover the bowl tightly and refrigerate for a minimum of 60 minutes, or preferably 2–3 hours, to allow the flavors to properly meld.
  5. Final Check and Serve: Before serving, give the salad a final stir. Taste again and add a splash more vinegar or a pinch more salt/sugar if required, as the pasta will have absorbed seasoning. Garnish with a light dusting of smoked paprika and the chopped chives or parsley.