Creamy Macaroni Salad with Hard-Boiled Eggs and Veggies

Instructions:

1. Cook the Macaroni:
   • Cook the elbow macaroni according to the package instructions. Drain and rinse with cold water to cool them down.
2. Prepare the Vegetables:
   • Finely chop the celery, red bell pepper, green bell pepper, red onion, and fresh parsley.
3. Make the Dressing:
   • In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper. Adjust the seasoning to taste.
4. Combine Ingredients:
   • In a large mixing bowl, combine the cooked and cooled macaroni, chopped hard-boiled eggs, chopped celery, chopped red bell pepper, chopped green bell pepper, chopped red onion, and chopped fresh parsley.
5. Add the Dressing:
   • Pour the dressing over the macaroni and vegetables. Gently toss everything together until the macaroni and veggies are evenly coated with the dressing.
6. Chill:
   • Cover the bowl with plastic wrap and refrigerate the macaroni salad for at least 2 hours to allow the flavors to meld and the salad to chill.
7. Serve:
   • Before serving, give the macaroni salad a final toss. Adjust the seasoning if needed. Serve chilled.
8. Garnish (Optional):
   • Garnish the macaroni salad with additional chopped parsley or a sprinkle of paprika before serving if desired.