Ingredients:

  • 1 lb rotini or elbow macaroni
  • 1 tbsp salt
  • 1 cup celery, finely diced
  • 1/2 cup red onion, finely minced
  • 1 cup red bell pepper, diced
  • 1/2 cup carrots, shredded or finely diced
  • 1/4 cup fresh parsley, chopped
  • 1 cup mayonnaise
  • 1/4 cup apple cider vinegar
  • 2 tbsp granulated sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp 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 instructions).
  2. Immediately drain the pasta into a colander and rinse under cold running water until the noodles are completely chilled to the touch. Drain thoroughly.
  3. In a medium mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, garlic powder, onion powder, salt, and pepper until smooth and glossy.
  4. Place the chilled pasta and all diced vegetables into a large mixing bowl. Pour the dressing over the top and fold together until every noodle is evenly coated.
  5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld.