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Cook the Macaroni: Boil a large pot of salted water and cook the elbow macaroni until al dente. Rinse under cold water to stop cooking and prevent sticking. Drain well.
Prepare the Ingredients: Dice the celery and red bell pepper. Mince the red onion. Cube the cheddar cheese.
Mix the Dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, dill, sugar, Dijon mustard, salt, and pepper.
Combine Ingredients: In a large mixing bowl, toss together the cooked pasta, vegetables, and cheese. Pour the dressing over the mixture and toss until evenly coated.
Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve cold and enjoy!

To keep pasta from getting sticky, rinse it under cold water as soon as you drain it.

Change the Salad: To make the dish heartier, add protein like diced chicken, ham, or tuna.

If you want a lighter dressing, you can use Greek yogurt or sour cream instead of mayonnaise.

Refrigeration: Leftovers can be kept for up to three days in a container that doesn’t let air in.

Do Not Freeze: Freezing is not a good idea because the dressing might split.

Pairings

Main Dishes:This goes well with burgers, chicken, or ribs that have been grilled.

Drinks: A crisp white wine, lemonade, or iced tea goes well with this.