Ingredients
Equipment
Method
Preparation
- Boil elbow macaroni in salted water for 8-9 minutes until tender and pale yellow. Drain and rinse with cold water immediately.
- In a bowl, combine mayonnaise, apple cider vinegar, and sugar. Whisk until the dressing is thick, glossy, and ivory-colored.
- Finely dice the red pepper and celery. Chop the hard-boiled eggs into small bits.
- In a large ceramic bowl, fold the macaroni, vegetables, and eggs into the dressing until heavily coated.
- Top with thinly sliced green scallions and a generous dusting of cracked black pepper. Serve with a wooden spoon.
Nutrition
Notes
Chill for at least 2 hours before serving to allow flavors to meld.
Ensure pasta is completely cold before adding mayo to maintain the ivory texture.
Ensure pasta is completely cold before adding mayo to maintain the ivory texture.
