Scale

2 cups elbow macaroni (dry)

3/4 cup mayonnaise

1 tbsp apple cider vinegar

1 tbsp granulated sugar

1 tsp yellow mustard

1/2 tsp salt (plus more for pasta water)

1/4 tsp black pepper

1/2 cup celery, finely diced

1/3 cup red onion, finely diced

1/2 cup carrot, shredded

2 tbsp sweet pickle relish

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Cook macaroni in well-salted boiling water according to package directions until al dente. Drain and rinse with cold water.

In a large bowl, whisk together mayonnaise, vinegar, sugar, mustard, salt, and pepper.

Add cooled macaroni, celery, onion, carrot, and relish. Stir until evenly coated.

Cover and refrigerate for at least 1 hour before serving for best flavor.

Rinse pasta with cold water to stop cooking and prevent sogginess.
For ultra-creamy salad, stir in 1–2 extra tablespoons of mayo just before serving.
Chill overnight for deeper flavor—this salad gets better with time.