Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp sea salt
  • 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
  • 1 1/2 cups mayonnaise
  • 1/4 cup apple cider vinegar
  • 2 tbsp Dijon mustard
  • 1 tbsp granulated sugar
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, garlic powder, salt, and pepper until smooth and velvety.
  2. Bring a large pot of heavily salted water to a rolling boil. Add the macaroni and cook until just al dente. Drain the pasta and immediately toss it with 2 tablespoons of the prepared dressing while still hot.
  3. In an extra-large mixing bowl, combine the cooled pasta, diced celery, red pepper, red onion, carrots, and parsley.
  4. Pour the remaining dressing over the pasta and vegetable mixture. Gently fold the ingredients together with a spatula until every noodle is evenly coated.
  5. Cover and refrigerate for a minimum of 2 hours to allow flavors to meld.