4 cups elbow macaroni, cooked and rinsed 1 red bell pepper, chopped
2 ribs celery, finely chopped
1⁄2 cup red onion, finely chopped
1⁄2 cup dill pickles, chopped
3 hard boiled eggs, chopped
1 cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp yellow mustard
1 tbsp sugar
1⁄2 tsp salt
1⁄4 tsp black pepper
In a large salad bowl, combine pasta, pepper, celery, onion, pickles and eggs. Set aside. In a medium bowl, whisk mayonnaise, vinegar, mustard, sugar, salt and pepper until smooth. Add dressing to salad and toss until coated. Cover and chill macaroni salad in the refrigerator for at least two hours before serving.