Servings: 3 to 4

½ pound elbow or ditilini noodles ½ pound elbow or ditilini noodles
¼ red onion, minced (about ¼ cup) ¼ red onion, minced (about ¼ cup)
1 rib celery, finely diced 1 rib celery, finely diced
1 red bell pepper, minced (or mixed colors) 1 red bell pepper, minced (or mixed colors)
1 cup frozen peas, thawed 1 cup frozen peas, thawed
⅓ cup mayonnaise ⅓ cup mayonnaise
¼ cup cider vinegar ¼ cup cider vinegar
3 tablespoons minced fresh dill 3 tablespoons minced fresh dill
1 tablespoon sugar 1 tablespoon sugar
1 tablespoon sweet pickle relish 1 tablespoon sweet pickle relish
½ tablespoon Dijon style mustard ½ tablespoon Dijon style mustard
½ teaspoon smoked paprika ½ teaspoon smoked paprika
½ teaspoon salt ½ teaspoon salt
¼ teaspoon pepper ¼ teaspoon pepper
 
Optional Additions: subheading: Optional Additions:
⅓ cup carrots, shredded ⅓ cup carrots, shredded
¼ cup cucumber, chopped and drained ¼ cup cucumber, chopped and drained
⅓ cup tomato, chopped and drained ⅓ cup tomato, chopped and drained
¼ cup radish, chopped ¼ cup radish, chopped
¼ cup green onions, small-sliced (if using this, delete red onion above) ¼ cup green onions, small-sliced (if using this, delete red onion above)
½ cup cheddar cheese, shredded ½ cup cheddar cheese, shredded

Bring a large pot of salted water to a boil. Cook elbow noodles according to package directions. Drain and rinse with cold water until pasta is cooled. Drain well.
In a large mixing bowl, toss together cooked noodles with cheese, onion, celery, bell pepper, and peas.
In a small mixing bowl, whisk together mayonnaise, cider vinegar, dill, sugar, relish, dijon mustard, salt, and pepper.
Pour sauce over pasta and toss until everything is well coated. Cover bowl with plastic wrap and chill at least 1 hour before serving.

Original of this recipe found at: thestayathomechef.com/macaroni-salad/  Original of this recipe found at: thestayathomechef.com/macaroni-salad/