Amish Macaroni Salad

Ingredients:

• 1 pound elbow macaroni (about 4 cups uncooked)
• 1 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 teaspoons sugar
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 1/2 cup diced onion (red onion works well)
• 1 cup diced celery
• 1 cup diced bell pepper (optional for extra crunch)
• 1/2 cup sweet pickle relish or chopped pickles (optional, based on preference)
• 1 cup halved cherry tomatoes
• Chopped parsley for garnish (optional)

Instructions:

1. Cook the Pasta:
   
   • Cook the elbow macaroni according to the package instructions. Drain and rinse under cold water until the pasta is cool. Set aside to drain well.
3. Prepare the Dressing:
   
   • In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth and well combined.
5. Combine the Salad:
   
   • Add the cooked macaroni to the bowl with the dressing. Toss to coat the pasta thoroughly.
   • Stir in the diced onions, celery, bell pepper, and pickle relish (if using). Add the cherry tomatoes last to keep them from breaking up too much.
7. Chill:
   
   • Cover the salad and refrigerate for at least 2 hours, or overnight if possible, to allow the flavors to meld.
9. Garnish and Serve:
   
   • Before serving, garnish with chopped parsley for a pop of color and fresh flavor.

Enjoy this classic Amish macaroni salad at your next picnic, barbecue, or family meal!

Feel free to adjust the veggies or mustard amount based on personal taste preferences!