Ingredients

The following ingredients have 4 Servings
  • 8 ounces uncooked elbow macaroni
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/4 cup red onion, finely diced (about 1/2 a small onion)
  • 1/4 cup finely diced Dill pickles (about 1 small pickle)
  • 2 hard boiled eggs, chopped
  • 1 cup mayonnaise
  • 1/4 cup apple cider vinegar
  • 2 tbsp yellow mustard
  • 1 tsp finely ground sea salt
  • 1 tsp ground black pepper

Instruction

  • Cook the pasta according to al dente according to package directions. Drain and rinse with cool water.
  • In a large bowl, mix together the cooked macaroni, red bell pepper, green bell pepper, red onion, dill pickles, and chopped egg. Set aside.
  • In a small bowl, whisk together the mayonnaise, apple cider vinegar, yellow mustard, sea salt, and black pepper until well-combined.
  • Pour the dressing mixture over the macaroni mixture and toss gently to combine. Cover and refrigerate for at least 1 hour before serving.