A classic macaroni salad that’s creamy, tangy, and packed with crunchy vegetables. Perfect for picnics, barbecues, or a simple side dish.

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Cook the elbow macaroni according to package instructions. Drain and rinse with cold water. Set aside to cool.
In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper.
Add the cooled macaroni, celery, red bell pepper, red onion, dill pickles, and chopped eggs (if using) to the bowl.
Gently toss until everything is well coated with the dressing.
Cover and refrigerate for at least 1 hour before serving for best flavor.