1/4 cup sour cream (optional, for extra creaminess)
1 tbsp apple cider vinegar or white vinegar
1 tbsp Dijon mustard (optional)
1/2 tsp salt (or to taste)
1/4 tsp pepper
1/4 tsp garlic powder
1/2 cup celery, diced
1/4 cup red onion, finely diced
1/2 cup frozen peas (optional, but adds a nice pop of color)
1/4 cup bell pepper, finely chopped (optional)
1 hard-boiled egg, chopped (optional, for extra texture)
Instructions:
Cook the macaroni: Boil the elbow macaroni according to package instructions. Drain and rinse with cold water to stop the cooking process. Let it cool completely.
Make the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream (if using), vinegar, mustard, salt, pepper, and garlic powder until smooth.
Combine the ingredients: Add the cooled macaroni to the bowl with the dressing. Mix to coat the pasta evenly.
Add veggies and eggs: Stir in the diced celery, red onion, peas, bell pepper, and chopped hard-boiled egg. Mix well.
Chill and serve: Cover and refrigerate for at least 30 minutes to let the flavors meld together. Serve cold and enjoy!