Ingredients:

  • 1 pound (450g) elbow macaroni pasta
  • Water, for boiling
  • 1 tablespoon salt, for pasta water
  • 1 cup (120g) diced celery
  • 1/2 cup (75g) diced red onion
  • 1/2 cup (60g) diced red bell pepper
  • 1/4 cup (30g) chopped fresh parsley
  • 1/2 cup (60g) shredded carrots
  • 1 cup (240ml) mayonnaise
  • 1/4 cup (60ml) milk
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika

Instructions:

  1. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain and rinse with cold water.
  2. Dice the celery, red onion, red bell pepper, and parsley. Shred the carrots.
  3. In a large mixing bowl, whisk together the mayonnaise, milk, apple cider vinegar, sugar, Dijon mustard, salt, pepper, and paprika.
  4. Add the cooled macaroni and diced vegetables to the dressing. Stir to combine.
  5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Before serving, stir and add more mayonnaise or milk if needed.