Ingredients

• Dressing

  • 2 cups mayonnaise or Miracle Whip

  • ½ cup sour cream

  • 3 tablespoons Dijon mustard

  • Salt and pepper, to taste

• Salad

  • 1 pound elbow macaroni

  • ½ cup apple cider vinegar

  • 1 cup finely chopped celery

  • 1 cup finely chopped Vidalia onion

  • 2 cups of diced hard-boiled eggs

  • 2 cups cherry tomatoes, halved

  • ¼ cup fresh basil, chopped

  • Salt and pepper, to taste

Directions

• Preparing the Dressing

  • In a medium bowl, whisk together the mayonnaise (or Miracle Whip), sour cream, Dijon mustard, salt, and pepper.

  • Set aside.

• Prepare the Salad

  • Bring a large pot of salted water to a boil. Add the macaroni and cook until very tender, about 15 minutes.

  • Drain the pasta and transfer it to a large mixing bowl.

  • Add the apple cider vinegar and stir until completely absorbed.

  • Allow the pasta to cool for about 10 minutes.

  • Add the prepared dressing and stir until the pasta is evenly coated.

  • Stir in the celery, onion, tomatoes, and basil.

  • Season with additional salt and pepper to taste.

  • Cover and refrigerate for at least 1 hour before serving.

Yield: 10–12 servings

Tip: For the best flavor, prepare the salad several hours in advance or the day before serving to allow the flavors to meld.