Fill a pot with some water and add 1 tablespoon of salt. Bring to a boil.

Once the water has come to a boil pour in the macaroni and cook for 9 minutes. Stir occasionally.

Drain and rinse with cold water to cool the noodles down. Be sure to toss the noodles a few times to remove any excess water. Then set aside for 30 minutes to allow the noodles to dry.

Remove the lima beans from the bag of vegetables and save for some other use or discard. If you like lima beans then you can just leave them in the mix.

Pour the frozen vegetables into a bowl and fill it with water. Microwave for 5 minutes to defrost the vegetables.

Drain and set aside for 30 minutes to allow the vegetables to dry.

In a bowl add in the mayonaise.

Then add in the apple cider vinegar. Stir to combine.

Also add in the dijon mustard with chardonnay. Stir to combine.

Add the sugar. Stir to dissolve the sugar.

Add the salt.

And lastly add the black pepper. Combine well. Place in the refrigerator for 30 minutes to chill.

Once the noodles have dried, pour the cooked macaroni into a large mixing bowl.

Add in only 1 to 1 1//3 cup of the dressing and reserve the rest for later. Do not add all of it in at this time. Toss to coat the macaroni with the dressing.

Next add in the vegetables and toss to combine.

Season with salt and black pepper. (Optional )

Sprinkle on some paprika. (Optional )

Cover and chill in the refrigerator for at least 2 hours.

The macaroni salad will dry up a bit in the refrigerator so right before serving, pour the remainder of the dressing onto the salad. If there is not enough dressing, you can always make another batch and add it to the bowl of macaroni.