A delightful twist on the classic macaroni salad, perfect for gatherings or a refreshing side dish.
Bring a large pot of water to a boil and add a pinch of salt.
Adding salt to the water enhances the flavor of the pasta.
Cook the macaroni in the boiling water until al dente, then drain and rinse under cold water.
Rinsing the pasta in cold water stops the cooking process and cools it down for the salad.
Chop the onion, celery, and bell pepper into small, uniform pieces.
Uniformly chopped vegetables ensure even distribution in the salad.
In a large mixing bowl, combine the mayonnaise, mustard, sugar, vinegar, salt, and celery seed.
Mix the dressing well to ensure all ingredients are fully incorporated.
Add the chopped vegetables and cooked macaroni to the dressing and mix until evenly coated.
Gently fold the ingredients to avoid breaking the macaroni.
Cover the bowl and refrigerate for at least 1 hour before serving.
Chilling allows the flavors to meld together for a tastier salad.
Serve the salad chilled, garnished with a sprinkle of celery seed or fresh herbs.
Serve in a decorative bowl for an appealing presentation.
