Optional: chopped fresh parsley or dill for garnish
Instructions
Cook the pasta according to package directions until al dente. Rinse under cold water, drain well, and set aside to cool.
In a large bowl, mix the mayonnaise, mustard, apple cider vinegar, sugar, salt, and pepper to create the dressing.
Add the cooled pasta, chopped hard-boiled eggs, diced onion, and celery to the bowl with the dressing. Stir gently until everything is well coated.
Cover and refrigerate the salad for at least an hour to allow the flavors to meld together.
Before serving, sprinkle with paprika and optional fresh herbs for garnish.
Notes
Cook the pasta al dente to prevent it from getting mushy in the salad.
• Cool the pasta under cold water after cooking to stop the cooking process and keep it firm.
• Chop the hard-boiled eggs while they're still a bit warm for easier mixing.
• Let the salad chill in the fridge for at least an hour before serving to let the flavors meld.
• Garnish with extra paprika and fresh herbs before serving for a pop of color and flavor.