Creamy Macaroni Salad Recipe

• 1 pound (450 grams) Cut Elbow Macaroni
• ¼ cup Red Onion, finely chopped
• 1 cup Red Bell Pepper, finely chopped
• 1 cup Celery, finely chopped
• 1 cup Carrot, finely chopped
• ½ cup Pecans, coarsely chopped (optional)
• 3 tbsp Sweet Pickle Relish
• 2 tbsp Fresh Parsley, finely chopped
• 1 tbsp Fresh Chives, finely chopped

For Dressing

• 1¼ cup Mayonnaise
• 1 Tbsp Dijon Mustard
• ½ tsp Garlic Powder
• ½ tsp Ground Black Pepper
• 1½ tbsp Granulated Sugar
• 2 tbsp Apple Cider Vinegar
• Salt to taste

1. Bring a large pot of water to a boil and generously season the water with salt. Add the macaroni and cook until tender (I cooked the macaroni for 17 minutes).
2. Drain and rinse the macaroni under cold water. Leave it in the colander to cool and drain completely.
3. Once the macaroni is dry, transfer it into a large bowl.
4. In a mixing bowl, combine the mayonnaise, mustard, garlic powder, pepper, sugar and vinegar. Whisk until combined.
5. In another bowl, add the chopped onions and add the other half of the vinegar and the remaining sugar. Leave it aside to marinate.
6. Chop all the vegetables, pecans into small cubes.
7. Finely chop the parsley and chives and keep aside.
8. Into the bowl with the macaroni, add all the veggies, eggs and pecans.
9. Pour 3/4 of the dressing over the salad, reserving the rest for later. Top with the finely chopped parsley and chives and stir to combine.
10. Cover with a plastic wrap and place in the refrigerator to rest for at least 4 hours (overnight is best) before serving.
11. Serve the salad chilled and before plating, pour on the remaining salad dressing and give it a stir.
12. Plate the salad and garnish with some more parsley and two sticks of chives.