Macaroni Salad with Mustard Dressing

• 300 g Macaroni
• 2 medium Celery
• 1 small Red onion
• 150 g Mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp Apple cider vinegar
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 10 g Fresh parsley

1. Bring a large pot of well-salted water to the boil. Cook the macaroni until just tender, following the packet timing, then drain in a colander. Rinse briefly under cold water to cool it quickly, then shake well to remove excess water.
2. Finely dice the celery and red onion. Finely chop the parsley. Tip the cooled macaroni into a mixing bowl and add the celery, onion and most of the parsley, reserving a little for the top.
3. In a small bowl, stir together the mayonnaise, Dijon mustard, apple cider vinegar, fine sea salt and black pepper until smooth. Pour the dressing over the macaroni and toss until everything is evenly coated. Taste and adjust with a pinch more salt or pepper if needed.
4. Cover and chill for at least 15 minutes so the flavours meld. Give it a final stir, then sprinkle over the reserved parsley to serve. Serve cold.

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