Simple Summer Macaroni Salad: Creamy

Instructions:

1. Bring a large pot of heavily salted water to a rolling boil.
2. Add the macaroni and cook for 1 minute less than the package instructions suggest to ensure an al dente texture.
3. Drain the pasta in a colander and immediately rinse with cold water until the noodles are completely chilled to the touch to stop the cooking process.
4. In a large mixing bowl, whisk together the mayonnaise, white vinegar, yellow mustard, salt, and pepper until smooth.
5. Stir the sweet pickle relish into the dressing until evenly distributed.
6. Add the chilled macaroni, diced celery, red onion, red bell pepper, and hard-boiled eggs to the bowl.
7. Fold the ingredients gently using a spatula until every noodle is coated in the dressing.
8. Cover the bowl and refrigerate for at least 2 hours to allow flavors to marry and the salad to chill.