Best Macaroni Salad

In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and rinse with cold water to cool.

In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix until well combined.

To the dressing, add the diced celery, bell pepper, shredded carrots, and red onion. Stir until all the veggies are well coated.

Add the cooled macaroni to the bowl of dressing and vegetables. Gently fold the ingredients together until everything is evenly mixed.

Taste the salad and adjust seasoning if needed. If you prefer a creamier salad, feel free to add more mayonnaise.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully.