Ingredients:

  • 16 oz elbow macaroni
  • 1 tbsp salt
  • 2 stalks celery, finely diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup carrots, finely diced
  • 1 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp yellow mustard
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the elbow macaroni and cook according to package directions, stopping 1 minute before al dente to maintain texture.
  3. Drain the pasta in a colander and rinse immediately under cold water to stop the cooking process and remove excess starch.
  4. Dice the celery, red onion, red bell pepper, and carrots into uniform 1/8 inch pieces.
  5. In a medium mixing bowl, whisk together the mayonnaise, apple cider vinegar, yellow mustard, granulated sugar, salt, and black pepper until a smooth emulsion forms.
  6. In an extra-large mixing bowl, combine the cooled macaroni and the diced vegetables.
  7. Pour the dressing over the pasta mixture and toss until every noodle is evenly coated.
  8. Cover and refrigerate for 2 hours to allow the flavors to marry.