Creamy Picnic Macaroni Salad

Let’s make it

1. Bring a large pot of salted water to a boil. Cook the macaroni according to the package, usually 8–10 minutes, until tender.
2. Drain, rinse under cool running water, and drain very thoroughly. Spread in a shallow bowl and cool for about 30 minutes in the refrigerator.
3. Whisk the mayonnaise, vinegar, mustard, sugar, salt, and pepper in a large bowl.
4. Add the cooled pasta, celery, bell pepper, onion, and pickles. Fold until evenly coated.
5. Cover and refrigerate for at least 1 hour. Stir before serving and taste again; cold pasta may need a little extra seasoning.
6. Serve chilled. Keep the bowl refrigerated until needed and return leftovers promptly.

Storing & reheating

Refrigerate in a covered container for up to 3 days. Do not leave out longer than 2 hours, or 1 hour in temperatures above 90°F.