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• 8 ounces elbow macaroni, cooked and drained
• 1 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/3 cup chopped onion
• 3/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon prepared mustard
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Mix the macaroni, celery, bell pepper and onion in a large bowl.

Whisk together the mayonnaise, vinegar, mustard, sugar, salt and pepper to make a smooth dressing. Pour dressing over the vegetables, mix well and refrigerate for several hours.

Give the salad a good stir before serving. Makes about 5 cups.

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