Southern Macaroni Salad

Ingredients:

• 6 ounces uncooked elbow macaroni pasta (about 1 ½ cups uncooked or 3 cups cooked)
• 1 cup mayonnaise (preferably Duke's brand)
• 2 tablespoons white vinegar
• 2 tablespoons white sugar
• 1 tablespoon yellow mustard
• 1 tablespoon sweet pickle relish
• ½ teaspoon minced, pressed, or grated fresh garlic
• 1 sweet onion, diced
• 2 cups chopped celery
• 1 red bell pepper, diced
• 3 hard-boiled eggs, chopped
• ¼ cup chopped fresh parsley

Instructions:

1. Cook the elbow macaroni in a large pot of salted boiling water according to package directions for al dente. Drain and rinse with cold water.

2. While the pasta cooks, chop the onion, celery, bell pepper, eggs, and parsley.

3. In a small bowl, whisk together mayonnaise, white vinegar, white sugar, yellow mustard, sweet pickle relish, and minced garlic until the dressing is smooth.

4. In a large bowl, combine the cooled pasta, diced onion, chopped celery, diced bell pepper, chopped hard-boiled eggs, and chopped parsley.

5. Pour the dressing over the macaroni mixture and toss gently until everything is evenly coated.

6. Refrigerate the macaroni salad until ready to serve, allowing the flavors to meld.