Ingredients:

  • 1 lb (450g) elbow macaroni
  • 1 cup (150g) diced celery (about 2 stalks)
  • 1/2 cup (75g) diced carrot (1 medium carrot)
  • 1/2 cup (70g) finely diced onion (yellow or white)
  • 3 large hard-boiled eggs, peeled and chopped (optional but traditional)
  • 1 1/4 cups (300g) mayonnaise
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15g) sugar
  • 1 teaspoon (5ml) Dijon mustard (optional)
  • 1/2 teaspoon (3g) salt, or to taste
  • 1/4 teaspoon black pepper
  • 2 teaspoons (10ml) pickle juice
  • 1/2 cup (120ml) cold water or ice cubes

Instructions:

  1. Bring a large pot of salted water to a boil, add elbow macaroni and cook until al dente, about 7-8 minutes. Drain and rinse with cold water.
  2. Dice the celery, carrot, and onion; chop the hard-boiled eggs if using.
  3. In a bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, pepper, and pickle juice. Gradually whisk in cold water or add ice cubes until the dressing is creamy yet pourable.
  4. Combine the cooled pasta, vegetables, and eggs in a large bowl. Pour the dressing over and gently fold to coat evenly.
  5. Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Adjust seasoning if needed before serving.
  6. Serve cold or at room temperature as a delicious side dish.