Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp salt
  • 1.5 cups mayonnaise
  • 1/4 cup apple cider vinegar
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 cup carrots, finely grated
  • 1/2 cup red onion, finely diced
  • 1/4 cup celery, finely diced

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 1-2 minutes past the package directions to ensure noodles are soft. Drain the pasta in a colander and let it cool slightly.
  2. In a large mixing bowl, combine the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Whisk vigorously until the sugar has dissolved and the mixture is smooth.
  3. Fold the grated carrots, diced onion, and diced celery into the dressing.
  4. Add the cooked macaroni to the bowl and gently stir until every noodle is evenly coated in the creamy dressing.
  5. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the texture to thicken.