Cook pasta in salted water according to box instructions.
Drain cooked pasta and let it cook until no longer scalding hot.
Dice all vegetables and herbs while pasta is cooking and whisk all ingredients for the dressing in a separate bowl.
In a large mixing bowl, combine pasta vegetables, and herbs and mix.
Pour dressing into the bowl with the pasta and mix everything together until dressing is evenly incorporated throughout.
Cover the bowl with plastic wrap or transfer the salad into a food storage container with a lid. Refrigerate for at least 2 hours before serving.
Storing: Store all the leftovers in the refrigerator. When properly stored in an air-tight container, in the refrigerator, macaroni salad should last 3 to 4 days.
Making Ahead: You can prepare the whole salad a day ahead of time and store it in a refrigerator, in an air-tight food storage container.
Can I Add Pickles? While I personally feel that pickles overpower the macaroni salad and the dressing flavor, some people do like to add pickles. It comes down to a personal preference whether you want to add sweet pickles or not. If you do, add 1/2 cup of finely diced sweet pickles.