- 2 cups uncooked elbow macaroni
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/2 cup mayonnaise
- 1/4 cup white vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cook the macaroni according to the package instructions until it is al dente. Drain and rinse with cold water to cool the pasta.
- In a large mixing bowl, combine the cooled macaroni, chopped red onion, chopped celery, and chopped green bell pepper.
- In a small mixing bowl, whisk together the mayonnaise, white vinegar, Dijon mustard, salt, and black pepper until smooth and well combined.
- Pour the dressing over the macaroni mixture and toss well to coat.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight before serving.
- Before serving, give the salad a quick stir to make sure everything is well mixed. Taste and adjust seasoning as needed.
Enjoy your delicious macaroni salad!