Ingredients:

  • 16 oz rotini pasta
  • 1 tsp salt
  • 1 cup mayonnaise
  • 3 tbsp apple cider vinegar
  • 1 tbsp granulated sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup celery, finely diced
  • 1 cup red bell pepper, finely diced
  • 1/2 cup red onion, minced
  • 1/2 cup carrots, shredded
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook for 1 minute less than package instructions until it's al dente.
  2. Drain the pasta in a colander and immediately rinse under cold running water until the noodles are completely cool to the touch. Shake off excess water.
  3. In a medium bowl, combine mayonnaise, vinegar, sugar, garlic powder, onion powder, salt, and pepper. Whisk vigorously until the sugar is dissolved and the dressing is smooth.
  4. Place the cooled pasta in a large mixing bowl.
  5. Add the diced celery, bell pepper, red onion, shredded carrots, and parsley to the pasta.
  6. Pour the dressing over the mixture.
  7. Fold gently with a spatula until every noodle is coated.
  8. Cover the bowl with plastic wrap or a lid.
  9. Refrigerate for at least 1 hour until the flavors meld and the salad is chilled.