Ingredients:
- 1 lb. ditalini pasta
- 1 red bell pepper, chopped
- 2 ribs celery, finely chopped
- 1/2 cup finely chopped red onion
- 1/2 cup chopped sweet pickles
- 3 hard-boiled eggs, chopped
Ingredients for the Macaroni Salad:
- 1 cup mayonnaise
- 2 tbsp. apple cider vinegar
- 1 tbsp. Dijon mustard
- 1 tbsp. sugar
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Directions:
- Bring a large pot of salted water to a boil and cook pasta to al dente. Transfer the pasta to a colander, rinse with cold water and drain well. Set pasta aside to cool while you prepare the rest of the salad ingredients. Stir pasta occasionally to prevent it from sticking together.
- In a large bowl, combine the red bell pepper, celery, onion, pickles and hard-boiled eggs.
- FOR THE DRESSING: Combine the mayonnaise, apple cider vinegar, Dijon, sugar, salt and pepper in a medium bowl. Whisk until well combined and smooth. When the pasta is completely cooled, add it to the bowl with the other pasta salad ingredients.
- Pour on the dressing and stir until everything is well combined.
- Cover and chill macaroni salad in the refrigerator for at least 2 hours before serving.
