Macaroni Salad

Cook the macaroni pasta according to package directions until al dente. Drain thoroughly and rinse with cold water to cool the pasta and prevent it from sticking. Set aside.

While the pasta cools, finely dice the celery stalks and half of the red onion.

In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, the remaining salt, and black pepper until the dressing is smooth and well combined.

Add the cooled macaroni, diced celery, and red onion to the bowl with the dressing. Toss gently until all ingredients are evenly coated. Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.