Bring a large pot of salted water to a boil over high heat. Once boiling, add the elbow macaroni and cook until al dente, about 8-10 minutes. Drain the pasta and rinse with cold water to stop the cooking process, then transfer to a large mixing bowl.
8 ounces elbow macaroni
In a separate small bowl, whisk together mayonnaise, apple cider vinegar, and Dijon mustard until smooth and well combined. This will form the creamy dressing base.
1 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 teaspoon dijon mustard
Pour the dressing over the cooled pasta. Add the finely chopped celery, red onion, and diced pickles to the bowl. Toss everything together until the pasta is evenly coated and the ingredients are well distributed, ensuring the salad has a vibrant, creamy appearance with visible vegetable pieces.
1 cup mayonnaise, 1 cup celery, 1/2 cup red onion, 1 cup pickles
Season the salad with salt and pepper to taste. Mix again carefully to incorporate the seasonings, and adjust salt or vinegar if needed for flavor balance.
Salt and pepper to taste
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. Chilling allows the flavors to meld and the salad to reach a desirable chilled, creamy, and textured consistency.
Serve the macaroni salad cold, garnished with additional chopped herbs if desired. The final dish features tender pasta coated in a tangy, creamy dressing with crunch from the vegetables, presenting a colorful and textured appearance.
