Classic Macaroni Salad

Instructions

1. 1

   Cook the pasta in heavily salted boiling water according to package directions until just tender (al dente). Drain and rinse under cold water to stop cooking and cool the noodles—this keeps them plump and prevents gluey salad. Drain well.

2. 2

   In a large bowl, whisk together the mayonnaise, vinegar, Dijon mustard, sugar, salt, and pepper until smooth. Taste and adjust—if you like it tangier, add a touch more vinegar; if too sharp, a little extra sugar will soften it.

3. 3

   Add the cooled pasta to the dressing and toss gently to coat. Fold in the diced celery, onion, carrots, peas (if using), pickles or relish, and half the chopped herbs.

4. 4

   If using, gently fold in the chopped hard‑boiled eggs—be gentle so they don’t turn to mush. Adjust seasoning with more salt and pepper if needed.

5. 5

   Cover and chill for at least 1 hour (overnight is best) to let flavors marry. Stir again before serving and sprinkle with remaining herbs and a pinch of paprika for color.

6. 6

   Make‑ahead tip: This keeps well for 3–4 days refrigerated. If it thickens, stir in a tablespoon or two of milk or a little extra mayo to loosen it up before serving.