Ingredients:

  • 1 lb elbow macaroni
  • 1 tsp salt
  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt
  • 2 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp celery seed
  • 2 stalks celery, finely diced
  • 1/2 cup carrots, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup red onion, finely diced
  • 2 tbsp sweet pickle relish

Instructions:

  1. Boil a large pot of salted water. Add the elbow macaroni and cook until just al dente (usually 1 minute less than package directions).
  2. Drain the pasta thoroughly and rinse with cold water immediately to stop the cooking process and remove excess starch.
  3. In a medium bowl, combine the mayonnaise, Greek yogurt, apple cider vinegar, lemon juice, sugar, salt, pepper, and celery seed. Whisk vigorously until the mixture is smooth and emulsified.
  4. Place the cooled macaroni in a large bowl and fold in the diced celery, carrots, red bell pepper, red onion, and relish.
  5. Pour the dressing over the pasta and vegetables, folding gently until evenly coated.
  6. Transfer to an airtight container and chill in the refrigerator for at least 4 hours before serving.