Ingredients:

  • 16 oz (450g) Rotini or Elbow Macaroni
  • 1 cup (150g) Red bell pepper, finely diced
  • ½ cup (75g) Red onion, finely minced
  • ½ cup (60g) Celery, sliced thin
  • ¼ cup (30g) Fresh parsley, chopped
  • ½ cup (120g) Mayonnaise
  • 2 tbsp (30ml) Apple cider vinegar or lemon juice
  • 1 tbsp (15g) Sugar or honey
  • ½ tsp (3g) Garlic powder
  • ½ tsp (3g) Salt
  • ¼ tsp (1g) Black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (usually 1 minute less than the package directions). Immediately drain in a colander and rinse under cold running water until the pasta is chilled to the touch.
  2. In a small bowl, whisk together the mayonnaise, vinegar, sugar, garlic powder, salt, and pepper until the mixture is smooth and pale yellow.
  3. Place the chilled pasta in a large mixing bowl. Add the diced bell pepper, red onion, and celery.
  4. Pour the dressing over the top and fold gently with a spatula until every noodle is evenly coated and glossy. Stir in the fresh parsley last.