A refreshing twist on the classic macaroni salad, featuring a creamy dressing and crunchy vegetables.
Cook the macaroni in a pot of boiling water until tender.
Stir occasionally to prevent the pasta from sticking together.
Drain the macaroni and rinse it under cold water to cool.
Rinsing with cold water stops the cooking process and prevents overcooking.
In a mixing bowl, combine the mayonnaise, lemon juice, salt, and pepper to make the dressing.
Whisk the dressing until smooth for even coating.
Add the cooked macaroni, cucumber, carrot, celery, and chopped hard-boiled eggs to the bowl with the dressing.
Ensure all ingredients are evenly coated with the dressing.
Refrigerate the salad for at least 30 minutes before serving.
Chilling enhances the flavors and makes the salad more refreshing.
Serve the salad chilled and enjoy.
Garnish with a sprinkle of fresh herbs for added flavor and presentation.
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