Recipe Details

Ingredients

• Kosher salt 

• 3/4 lb. 

  elbow pasta

• Extra-virgin olive oil, for drizzling

• 1/2 c. 

  mayonnaise

• 2 tbsp. 

  fresh lemon juice

• 1 tsp. 

  granulated sugar

• Freshly ground black pepper

• 2 

  ripe plum tomatoes, chopped into 1/2" pieces

• 2 

  stalks celery, halved lengthwise, sliced

• 1 

  medium carrot, grated

• 1/2 c. 

  pitted Kalamata olives, halved lengthwise, sliced

Description

1. Step 1In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente. Drain and immediately rinse pasta with cold water. Drain again and transfer to a large bowl. Drizzle with oil to prevent sticking.
2. Step 2Meanwhile, in a small bowl, whisk mayonnaise, lemon juice, and granulated sugar until emulsified; season with salt and pepper. 
3. Step 3Add tomatoes, celery, carrot, and olives to bowl with pasta. Pour dressing over and toss until well combined, about 1 minute.