A delightful twist on the classic macaroni salad, featuring a creamy and tangy dressing with fresh vegetables.
Cook the macaroni in a large pot of salted boiling water until al dente. Drain and rinse under cold water to cool.
Rinsing the pasta under cold water stops the cooking process and prevents it from sticking together.
In a mixing bowl, whisk together the mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth.
Adjust the seasoning to taste by adding more salt or pepper if needed.
Chop the celery, grate the carrot, and dice the onion. Peel and chop the hard-boiled eggs.
Use a sharp knife for clean cuts and to avoid crushing the vegetables.
Combine the cooked macaroni, chopped vegetables, and eggs in a large bowl. Pour the dressing over and mix well to coat evenly.
Mix gently to avoid breaking the macaroni or eggs.
Cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Chilling the salad enhances the flavor and makes it more refreshing.
Serve the salad chilled as a side dish or a light meal. Enjoy!
Garnish with a sprinkle of fresh parsley or paprika for a pop of color.
