Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp salt
  • 1.5 cups mayonnaise
  • 1/4 cup apple cider vinegar
  • 2 tbsp granulated sugar
  • 1 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 stalks celery, finely diced
  • 1/2 cup red onion, finely minced
  • 1/2 cup red bell pepper, finely diced
  • 1/2 cup carrots, shredded or finely diced

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook for 1 minute less than the package directions for al dente.
  2. Drain the pasta immediately and rinse under cold running water until completely chilled to the touch. Let it drain thoroughly in the colander for 5 minutes.
  3. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper until the sugar is dissolved and the mixture is a smooth emulsion.
  4. Place the chilled macaroni in a large bowl and stir in the diced celery, red onion, red bell pepper, and carrots.
  5. Pour the dressing over the macaroni and vegetable mixture, folding gently with a spatula until evenly coated.
  6. Cover and refrigerate for at least 4 hours to allow flavors to penetrate the pasta before serving.