1-First Step: Cook the pasta the right way Bring a large pot of salted water to a boil. Add the 2 cups of elbow macaroni and cook until al dente, usually 7 to 8 minutes. The pasta should be tender but still have a slight bite, since it will soften a little more as it chills. Once the pasta is done, drain it right away. Rinse it under cold running water for about 30 seconds to stop the cooking process and remove extra starch. This helps keep the salad from turning sticky or mushy. Let the macaroni drain well so the dressing does not get watered down.

2-Second Step: Prepare the vegetables and herbs While the pasta cools, finely chop the 2 stalks of celery, dice the 1 cup of red bell pepper, and finely chop the 1/4 cup of red onion. Keep the pieces small and even so every bite has a good mix of texture. If the red onion taste feels strong to you, you can soak the chopped onion in cold water for 5 minutes, then drain well. Chop the parsley or chives and set them aside for the finish. Fresh herbs make the salad look brighter and taste fresher, especially after chilling.

3-Third Step: Mix the dressing In a large mixing bowl, stir together the 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, and 1 tablespoon white wine vinegar. Mix until smooth. Taste the dressing and add salt and freshly ground black pepper little by little. The dressing should taste a little bolder than you want in the final salad because the pasta and vegetables will mellow it out. This is a simple trick that keeps the flavor from fading after the salad rests in the fridge.

4-Fourth Step: Bring everything together Add the cooled macaroni to the bowl with the dressing. Toss gently until each piece is coated. Then fold in the celery, red bell pepper, and red onion. Stir slowly so you do not break the pasta or crush the vegetables. If the salad looks too thick, add a teaspoon of water or a tiny extra splash of vinegar. If it seems too loose, let it sit for a few minutes because the pasta will absorb some of the dressing as it rests.

5-Fifth Step: Chill before serving Cover the bowl and place it in the refrigerator for at least 30 minutes. One hour is even better if you have time. Chilling gives the flavors time to settle and helps the salad taste more complete. Before serving, give it one more gentle stir. Taste again and adjust the salt and pepper if needed. This is also the time to check the texture, since chilled pasta salads often need a small final seasoning touch.

6-Final Step: Garnish and serve Spoon the macaroni salad into a serving bowl and top with the chopped parsley or chives. Serve cold with grilled chicken, burgers, sandwiches, or anything else you like at lunch or dinner.