Ingredients:

  • 1 pound (450g) elbow macaroni
  • Water, for boiling
  • 1 tablespoon (15ml) salt, for pasta water
  • 1 cup (240ml) mayonnaise (full-fat)
  • 1/4 cup (60ml) apple cider vinegar
  • 2 tablespoons (30ml) yellow mustard
  • 2 tablespoons (30ml) granulated sugar
  • 1 teaspoon (5ml) celery seed
  • 1/2 teaspoon (2.5ml) black pepper
  • 1/4 teaspoon (1.25ml) salt (or to taste)
  • 1 cup (115g) diced celery
  • 1/2 cup (60g) diced red onion (or sweet onion)
  • 1/2 cup (60g) diced red bell pepper
  • 1/4 cup (30g) chopped fresh parsley

Instructions:

  1. Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Spread on a baking sheet in a single layer and let cool for 30 minutes.
  2. In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, yellow mustard, sugar, celery seed, salt, and pepper until smooth.
  3. Dice the celery, red onion, and red bell pepper. Chop the fresh parsley.
  4. Add the cooled macaroni, diced celery, red onion, red bell pepper, and parsley to the dressing. Gently stir to coat everything evenly.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Stir before serving.