Gather Ingredients You'll need elbow macaroni, mayonnaise, mustard, vinegar, sugar, salt, and pepper. For added flavor, include diced celery, red onion, bell pepper, and hard-boiled eggs.
Cook the Macaroni Boil the pasta until al dente. Overcooking will make it mushy. Drain and rinse with cold water to stop cooking and prevent sticking.
Prepare the Dressing In a bowl, mix mayonnaise, a splash of vinegar, a teaspoon of mustard, a pinch of sugar, salt, and pepper. Stir well until smooth.
Chop the Add-ins Dice celery, onion, and bell pepper into small pieces for crunch. Chop hard-boiled eggs for extra texture and protein.
Combine Everything Mix the cooled pasta with the dressing and chopped ingredients. Stir well so everything is coated evenly.
Chill Before Serving Refrigerate for at least an hour to let the flavors blend. Cold macaroni salad tastes even better!
Adjust Seasoning Taste the salad and add more salt, pepper, or mustard if needed. You can also add a little pickle juice for extra tang.
Store Properly Keep leftovers in an airtight container in the fridge for up to 3 days. Stir before serving again.