Deli-style macaroni salad

Boil elbow pasta in salted water until al dente; do not overcook.

Finely dice celery and bell pepper, and finely chop red onion and parsley, so everything mixes evenly with no big chunks.

Drain the pasta and cool it under cold water to stop the cooking; put it in a large bowl with the vegetables.

Make the dressing of mayo, mustard, white vinegar and seasonings.

Mix the dressing into the pasta, cover and refrigerate for a while; it benefits from being made the day before.

Variation: hard boiled eggs can be added (not added this time).