About this recipe

A creamy, crowd-pleasing classic that belongs at every backyard cookout, potluck, and summer picnic. Tender elbow macaroni is tossed with crisp vegetables and a tangy, slightly sweet mayo-based dressing that gets better the longer it chills. Simple, satisfying, and endlessly reliable.

Instructions

1. 1

   Bring a large pot of generously salted water to a boil. Cook the elbow macaroni 1–2 minutes beyond the package's al dente time — you want it slightly softer so it holds up to the dressing. Drain in a colander, rinse under cold water until completely cool, and shake off excess water.

2. 2

   While the pasta cooks, whisk together the mayonnaise, apple cider vinegar, yellow mustard, granulated sugar, salt, black pepper, and garlic powder in a large mixing bowl until smooth and well combined.

3. 3

   Add the cooled macaroni to the bowl with the dressing and toss to coat evenly. Fold in the diced celery, red bell pepper, red onion, and chopped hard-boiled eggs (if using). Taste and adjust salt, black pepper, or apple cider vinegar as needed.

4. 4

   Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to overnight) to let the flavors meld and the dressing thicken. Before serving, give it a good stir — if it looks a little dry, stir in 1–2 tablespoons of extra mayonnaise. Garnish with fresh Italian flat-leaf parsley and serve cold.