1-Getting started with this chicken noodle salad is as easy as boiling water, and we’ll walk you through each part. First, cook the elbow macaroni according to package instructions in boiling water until it’s just right, then drain and rinse with cold water to cool it down. This step keeps the pasta from getting mushy and locks in that perfect bite.

2-While the pasta cooks, whisk together 1 cup mayonnaise, 4 teaspoons yellow mustard, 1 teaspoon seasoned salt, and 1 teaspoon black pepper in a large bowl to create a smooth dressing. Next, thinly slice 1/2 cup celery and dice 1/2 cup onion, then mix these into the dressing for added crunch and flavor.

3-Once the pasta is ready, add the cooled macaroni to the bowl with the dressing and vegetables, stirring everything until it’s well coated. For the best results, serve it immediately or chill it in the fridge to let the flavors blend, preferably on the same day to keep it creamy.