Bring a large pot of water to a boil, add a pinch of salt, and cook the elbow macaroni until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process and cool the pasta.
8 oz elbow macaroni
In a large mixing bowl, whisk together mayonnaise, mustard, and vinegar until smooth and well combined. This creates the creamy dressing base for the salad.
1/2 cup mayonnaise, 2 tbsp yellow mustard, 2 tbsp apple cider vinegar
Add the cooled macaroni to the bowl with the dressing, then fold gently to coat all the pasta evenly. This forms a smooth, creamy mixture with a glossy appearance.
8 oz elbow macaroni, 1/2 cup mayonnaise
Chop the diced celery, red onion, and pickles into small, uniform pieces. Add these chopped vegetables to the pasta mixture, then fold again to distribute evenly, creating a colorful, textured salad.
1 cup diced celery, 1/2 cup diced red onion, 1 cup diced pickles
Season the salad with salt and pepper to taste, stirring gently until all ingredients are well seasoned. Look for a balanced flavor with a slightly tangy and savory taste.
to taste Salt and pepper
Cover the bowl and refrigerate the macaroni salad for at least 30 minutes to allow flavors to meld and the salad to chill. Serve cold, garnished with additional pickles or herbs if desired.
