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
  • 1/4 tsp black pepper
  • 2 stalks celery, finely diced
  • 1/2 cup red onion, finely minced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup carrots, shredded

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook for 1–2 minutes less than the package directions to ensure it remains al dente.
  2. Drain the macaroni immediately and rinse under cold running water until the noodles are completely chilled to the touch.
  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 sauce is smooth.
  4. In a large mixing bowl, combine the chilled macaroni, diced celery, minced red onion, diced red bell pepper, and shredded carrots.
  5. Pour the dressing over the macaroni mixture and gently fold with a rubber spatula until all ingredients are evenly coated.
  6. Transfer to a sealed container and refrigerate for 2 hours to allow flavors to meld before serving.