1. Cook the Pasta:
– Bring a pot of water to a boil and cook 2 cups of elbow macaroni (or your preferred pasta) until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
2. Prepare the Eggs:
– Place 6 large eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove the pan from heat, cover, and let the eggs sit for 12 minutes.
– Transfer the eggs to a bowl of ice water to cool, then peel and chop them into bite-sized pieces.
3. Make the Dressing:
– In a mixing bowl, whisk together 1 cup mayonnaise, 2 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 1 tbsp sugar, and a pinch of salt and pepper until well combined.
4. Assemble the Salad:
– In a large bowl, combine the cooked macaroni, chopped eggs, celery, red onion, pickles, and parsley. Pour the dressing over the salad and toss gently to coat everything evenly.
5. Chill and Serve:
– Cover the salad with plastic wrap and refrigerate for at least 1 hour to let the flavors meld. Before serving, stir the salad again and adjust the seasoning if needed. Garnish with paprika for an extra touch of color and flavor.
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