Begin by bringing a large pot of salted water to a rolling boil. Add 16 ounces of uncooked macaroni and cook according to package instructions until al dente, about 7–9 minutes. Drain the macaroni in a colander, then rinse it under cold water to stop the cooking process. Set aside in the colander to drain completely while you prepare the rest of your Easy Macaroni Salad ingredients.

While the macaroni cooks, place 3 eggs in a small pot and cover them with water. Bring the pot to a boil, then reduce the heat and let it simmer for about 10 minutes. Afterward, transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and chop them into desired sizes. Set aside to add to your Easy Macaroni Salad.

In a large mixing bowl, combine 1 cup of mayo, 1 tablespoon of white vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of sugar, and 1/2 teaspoon of celery salt. Stir these ingredients together until fully blended and creamy. Add freshly cracked pepper to taste, ensuring your dressing is perfectly seasoned for your Easy Macaroni Salad.

In a large salad bowl, mix the cooled macaroni, chopped eggs, 1/2 cup of chopped pickles, 2 sticks of chopped celery, and 1/4 cup of finely chopped red onion. Gently fold the ingredients together until evenly distributed.

Pour the prepared dressing over the macaroni and vegetable mixture. Using a large spoon or spatula, toss everything together until the salad is well-coated and the dressing is evenly distributed.

For the best flavor, cover your Easy Macaroni Salad with plastic wrap and refrigerate for at least 2 hours before serving.