Cook elbow macaroni in salted boiling water until tender but firm. This is called al dente. It usually takes about 8 to 10 minutes. Drain the pasta and rinse under cold water. This stops cooking and keeps texture firm.

Take a cutting board and chop all vegetables finely. Dice red and green peppers, celery, and onion evenly. Small pieces help mix better. Fresh vegetables give crunch and color. Set them aside in a large mixing bowl.

In a bowl, mix mayonnaise, Dijon mustard, vinegar, sugar, salt, and black pepper. Stir until smooth and creamy. This dressing gives the salad its rich and tangy taste. Taste and adjust seasoning if needed for balance.

Add cooled macaroni into the large bowl with vegetables. Pour the creamy dressing over it. Mix slowly using a spoon or spatula. Make sure every piece of pasta is coated evenly with the rich and smooth dressing.

Now gently fold in chopped boiled eggs and fresh parsley. Mix softly so eggs do not break too much. This adds extra protein and freshness. The herbs bring a light, fresh flavor to the creamy salad.

Cover the bowl with plastic wrap. Place it in the refrigerator for at least 30 minutes. Chilling helps flavors blend together. The salad becomes more delicious when served cold and slightly thickened after resting.

Before serving, take the salad out of the fridge. Stir gently again. Taste and adjust salt or pepper if needed. Now your Gordon Ramsay Macaroni Salad Recipe is ready to serve fresh and flavorful.