Ingredients:

  • 1 pound Elbow Macaroni
  • 1 Tbsp Salt (for boiling water)
  • 2 large stalks Celery, finely diced
  • 1 medium Sweet Red Bell Pepper, finely diced
  • 1/4 cup Sweet Onion, very finely minced
  • 1/2 cup Pimento-stuffed Green Olives, sliced
  • 1/4 cup Sweet Pickle Relish
  • 1 1/2 cups Mayonnaise (full-fat recommended)
  • 2 Tbsp Yellow Mustard
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Granulated Sugar
  • 1 tsp Smoked Paprika
  • 1/2 tsp Celery Seed
  • 1/2 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1 tsp Fine Sea Salt (plus more to taste)
  • 1/2 tsp Black Pepper (plus more to taste)
  • 3 large Hard-Boiled Eggs, coarsely chopped

Instructions:

  1. Boil salted water. Add macaroni and cook 1 minute less than package directions (al dente). Drain immediately and rinse thoroughly under cold running water until completely chilled. Drain exceptionally well.
  2. Finely dice celery, pepper, and onion. Chop the hard-boiled eggs. Slice the olives. Set aside.
  3. In the large mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, and granulated sugar. Whisk until the dressing base is smooth.
  4. Whisk in the Smoked Paprika, Celery Seed, Onion Powder, Garlic Powder, salt, and pepper into the dressing. Taste and adjust seasoning—it should be boldly flavoured.
  5. Gently fold in the diced vegetables, sliced olives, pickle relish, and chopped hard-boiled eggs into the dressing.
  6. Add the thoroughly chilled and drained macaroni to the dressing mixture. Fold carefully until every piece is coated. Avoid over-mixing.
  7. Cover the bowl tightly and refrigerate for a minimum of 2 hours, but preferably overnight, to allow the pasta to absorb the dressing beautifully.
  8. Before serving, give it a final stir. If the salad seems too stiff, stir in 1-2 tablespoons of milk or a tiny splash more vinegar/mayo to restore the perfect creamy texture. Garnish with reserved olive rings.