First Step: Cook the Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions, typically about 7-9 minutes, until al dente. Drain the pasta and immediately rinse under cold water to stop the cooking process and cool it. This step also rinses away excess starch, reducing stickiness.

Second Step: Prepare the Vegetables
While the pasta cools, finely dice the red onion (then soak it in cool water for 5 minutes to soften sharpness), chop the celery, and dice the green bell pepper. Set these aside to be incorporated into the salad.

Third Step: Make the Dressing
In a medium bowl, whisk together the mayonnaise, yellow mustard, white vinegar, salt, black pepper, granulated garlic, and onion powder until smooth. This creamy dressing combines tangy and savory elements for balanced flavor.

Fourth Step: Assemble the Salad
In a large mixing bowl, combine the cooled macaroni with half of the dressing. Add the softened onions, celery, and green bell pepper, tossing gently to coat everything evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to let the flavors meld fully.

Final Step: Finish and Serve
Before serving, add the remaining dressing and gently toss the macaroni salad to refresh creaminess. Taste and adjust seasoning if needed, adding more salt or pepper to preference. Optionally, fold in chopped hard-boiled eggs, pimentos, olives, jalapeños, or crumbled bacon for extra texture and flavor. Garnish with a sprinkle of paprika or parsley for a colorful presentation.