Ingredients:

  • 16 oz elbow macaroni
  • 1 tbsp salt
  • 1 ½ cups mayonnaise
  • ¼ cup apple cider vinegar
  • 2 tbsp lemon juice
  • 2 tbsp granulated sugar
  • 1 tbsp yellow mustard
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup celery, finely diced
  • ½ cup red onion, finely minced
  • ½ cup red bell pepper, finely diced
  • ¼ cup carrots, shredded
  • ¼ cup sweet pickle relish

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook according to package directions, but stop 1 minute early to keep them al dente. Drain in a colander and rinse briefly with cool water to stop the cooking process.
  2. In a large mixing bowl, combine the mayonnaise, apple cider vinegar, lemon juice, sugar, mustard, salt, and pepper. Whisk vigorously until the mixture is smooth and the sugar has completely dissolved.
  3. Add the cooled macaroni, diced celery, minced onion, bell pepper, carrots, and relish to the dressing. Using a spatula, gently fold the ingredients together until every noodle is thoroughly coated in the creamy sauce.
  4. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow the flavors to integrate.