Creamy Macaroni (Print Version)

# Ingredients:

01 - 8 ounces dry elbow macaroni (about 2 cups).
02 - 1/4 cup chopped green or red onion.
03 - 1/2 cup diced red bell pepper.
04 - 1 cup diced celery.
05 - 1/2 cup grated carrots.
06 - 1 cup of mayo.
07 - 1/4 teaspoon ground black pepper.
08 - 1/4 teaspoon salt.
09 - 2 tablespoons sweet pickle relish.
10 - 3 tablespoons apple cider vinegar.
11 - 2 tablespoons granulated sugar.
12 - 1 teaspoon Dijon or yellow mustard.

# Instructions:

01 - Cook in salted boiling water. Drain. Rinse pasta under cold water to cool it quickly.
02 - Combine mayo, sugar, vinegar. Mix in mustard and relish. Sprinkle with salt and black pepper. Stir well.
03 - In a big bowl, toss cooked pasta with the dressing. Fold in all veggies. Adjust flavors as needed.
04 - Pop it in the fridge for at least an hour. Better if prepped a day early.

# Notes:

01 - Lasts up to 4 days in the fridge.
02 - Feel free to swap or skip veggies.
03 - Any small pasta can work.
04 - Yields approximately 6 cups.

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