Combine dressing ingredients and set in the fridge to chill.
Boil macaroni in salted water until just al dente, about 7-8 minutes (verify time on package).
While the pasta cooks, prepare the celery, peppers, carrots, and onions.
Drain and rinse the macaroni with cold water until the water on the bottom of the colander comes through cold. Drain as much of the water as possible, (I lay my macaroni on a dry dish towel).
Add the pasta and the dressing to a large bowl. Use a silicone spatula to gently stir until evenly combined. Add vegetables and stir to combine. Transfer to a clean serving dish.
Cover and refrigerate 1-2 hours, or up to overnight. The pasta will absorb more of the dressing during this time. (See notes for pro tips on making this ahead of time.)
Garnish with green onions and paprika and serve!
Notes
Make-Ahead Method:
This can be made 1-day ahead of time.
Consider making a half portion of additional dressing, as the pasta absorbs the dressing as it sits. You can add the additional dressing prior just before serving, or right when you make it.
Add-on Options:
Optional add-ons include: Hard boiled eggs, pepperoni,olives, peas, sharp cheddar (cubed or shredded), chopped bacon,diced ham, diced pickles, and tuna.
Storage:
Store in an airtight container and refrigerate for up to 3-4 days.
Nutritional information is an estimate and is per serving. This recipe makes 12 servings.