This was inspired by the version I ate from a local deli! Still hits home every time I make it!

Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.

In a large bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth and creamy.

Add the cooled macaroni to the bowl and toss to coat with the dressing.

Fold in the chopped green bell pepper, red onion, and celery until evenly distributed.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.

Before serving, give the salad a good stir and adjust the seasoning with additional salt and pepper if needed.

For a bit of extra protein, consider adding some diced cooked chicken or ham to the salad. If you like a bit of heat, toss in some finely chopped jalapeños or a dash of hot sauce. You can also swap out the mayonnaise for Greek yogurt for a lighter version. For a touch of sweetness, add some raisins or dried cranberries. Feel free to experiment with different types of pasta shapes if you don’t have elbow macaroni on hand.