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Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente. Drain and rinse under cold water to cool the pasta and stop the cooking process.
Prepare the Vegetables:
While the pasta cooks, dice the celery, bell pepper, and onion, and shred the carrots.
Mix the Dressing:
In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, garlic powder, salt, and pepper until smooth.
Combine the Ingredients:
Add the cooled macaroni, prepared vegetables, and pickle relish to the dressing. Gently toss until everything is evenly coated.
Chill the Salad:
Cover the bowl and refrigerate the salad for at least 1 hour before serving to let the flavors meld.
Serving and Storage Tips:
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