Preparation Steps

• Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the macaroni, rinse thoroughly with cold water to stop cooking and remove excess starch, then drain well again.
• Prepare the dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, granulated sugar, smoked paprika, garlic powder, salt, and black pepper. Whisk until completely smooth and well combined.
• Add vegetables: To the dressing, add the finely diced celery, red onion, red bell pepper, and sweet pickle relish. Stir gently to incorporate all the vegetables into the dressing.
• Combine ingredients: Add the cooled and well-drained macaroni to the bowl with the dressing and vegetables. Fold gently until all the macaroni is evenly coated with the dressing. Be careful not to overmix, which can break down the pasta.
• Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and develop. Give it a good stir before serving.
• Serve and garnish: Before serving, taste and adjust seasoning if necessary. Garnish with fresh chopped parsley. Enjoy this seriously flavorful macaroni salad!