Ingredients
Equipment
Method
Directions
- Bring a large pot of salted water to a boil. Add 1 cup of elbow macaroni and cook for 8-10 minutes until al dente. Drain and rinse under cold water.
- In a mixing bowl, combine 1 cup of mayonnaise, 1 tablespoon of Dijon mustard, and a sprinkle of salt and pepper. Whisk until smooth.
- Transfer cooled macaroni into the bowl with the dressing. Fold in chopped bell peppers, celery, tomatoes, onion, and pickle relish. Toss to coat.
- Cover the bowl and refrigerate for at least 1 hour before serving.
Nutrition
Notes
Make ahead for even better flavors. Avoid adding too many extra ingredients to maintain the classic flavor.