Ingredients:

  • 8 oz dry elbow macaroni
  • 1 tbsp sea salt
  • 1/2 cup high-quality mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1/2 tsp smoked paprika
  • 1/2 tsp freshly cracked black pepper
  • 2 stalks celery, finely diced
  • 1/2 small red onion, finely minced
  • 1/2 red bell pepper, finely diced
  • 2 tbsp fresh parsley, chopped
  • 2 hard-boiled eggs, chopped (optional)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente, approximately 8–10 minutes. Drain in a colander and rinse immediately with cold water to stop the cooking process.
  2. In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, honey, smoked paprika, and black pepper until the mixture is smooth and emulsified.
  3. Fold the cooled macaroni, diced celery, minced red onion, and diced bell pepper into the dressing. If using, gently fold in the chopped hard-boiled eggs.
  4. Cover the bowl and refrigerate for at least one hour before serving to allow the flavors to meld and the dressing to set.