Gather Elbow Macaroni, Mayo, Mustard, Vinegar, Celery, Onion, Bell Pepper, Hard- Boiled Eggs, Salt, And Pepper For This Classic Salad.

Cook The Elbow Macaroni According To Package Instructions, Then Drain And Rinse Under Cold Water To Stop The Cooking Process And Cool It Down.

Dice Celery, Onion, And Bell Pepper Into Small Pieces. These Crunchy Vegetables Will Add Texture And Flavor To The Creamy Salad

Dice Celery, Onion, And Bell Pepper Into Small Pieces. These Crunchy Vegetables Will Add Texture And Flavor To The Creamy Salad

In A Bowl, Combine Mayonnaise, Mustard, Vinegar, Salt, And Pepper. Stir Until Smooth For A Tangy And Creamy Dressing That Binds The Salad Together.

In A Large Bowl, Mix The Cooled Macaroni, Chopped Veggies, And Boiled Eggs. Toss Everything Gently To Combine, Creating A Colorful Base For The Salad.

Pour The Creamy Dressing Over The Pasta And Veggie Mixture. Stir Until Everything Is Well-Coated And The Flavors Are Evenly Distributed.

Taste Your Macaroni Salad And Adjust Seasoning As Needed. Add More Salt, Pepper, Or Vinegar For Extra Tang, Depending On Your Preference.

Refrigerate The Macaroni Salad For At Least 30 Minutes To Allow The Flavors To Meld Together. Serve Cold And Enjoy This Classic, Creamy Dish!