Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain and rinse the pasta under cold water to stop the cooking process and cool it down. Set aside to fully drain and cool.
Prepare the Veggies and Eggs:
While the pasta is cooking, chop the celery, red onion, red bell pepper (if using), and hard-boiled eggs. Place them in a large mixing bowl.
Make the Dressing:
In a separate bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper. Stir until the dressing is smooth and all ingredients are fully combined.
Assemble the Salad:
Once the pasta has cooled, add it to the bowl with the chopped vegetables and eggs. Pour the dressing over the top and toss everything together until the pasta is well-coated with the creamy mixture.
Chill:
Cover the macaroni salad and refrigerate for at least 1-2 hours, or preferably overnight, to allow the flavors to meld together and the salad to chill.
Serve:
Once chilled, give the salad a good stir, and taste for seasoning. Add more salt, pepper, or sugar if needed. Garnish with fresh parsley before serving for a burst of color.
Enjoy:
This Classic Amish Creamy Macaroni Salad is now ready to be served as a perfect side dish for any meal!
Serving and Storage Tips:
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