Instructions:
- Cook the Macaroni:
- Cook the elbow macaroni according to the package instructions. Drain and rinse with cold water to cool them down.
- Prepare the Vegetables:
- Finely chop the celery, red bell pepper, green bell pepper, red onion, and fresh parsley.
- Make the Dressing:
- In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper. Adjust the seasoning to taste.
- Combine Ingredients:
- In a large mixing bowl, combine the cooked and cooled macaroni, chopped hard-boiled eggs, chopped celery, chopped red bell pepper, chopped green bell pepper, chopped red onion, and chopped fresh parsley.
- Add the Dressing:
- Pour the dressing over the macaroni and vegetables. Gently toss everything together until the macaroni and veggies are evenly coated with the dressing.
- Chill:
- Cover the bowl with plastic wrap and refrigerate the macaroni salad for at least 2 hours to allow the flavors to meld and the salad to chill.
- Serve:
- Before serving, give the macaroni salad a final toss. Adjust the seasoning if needed. Serve chilled.
- Garnish (Optional):
- Garnish the macaroni salad with additional chopped parsley or a sprinkle of paprika before serving if desired.
