Recipe Details

Ingredients

• Kosher salt

• 1/2 lb. 

  elbow pasta

• 1 c. 

  mayonnaise

• 1 tbsp. 

  apple cider vinegar

• 1 tsp. 

  granulated sugar

• 1/4 tsp. 

  ground black pepper

• 1 

  medium onion, grated (about 1/2 c.)

• 2 

  medium carrots, shredded (about 1/2 c.)

• 2 

  stalks celery, finely chopped (about 1/2 c.)

Description

1. Step 1Bring a large pot of water to a boil; generously season with salt. Cook pasta, stirring occasionally, until very past al dente, about 2 minutes more than package instructions. Drain. 
2. Step 2Meanwhile, in a large bowl, whisk mayonnaise, vinegar, granulated sugar, pepper, and 1/2 teaspoon salt. Using a rubber spatula, fold in pasta, onion, carrots, and celery. Cover and refrigerate at least 2 hours or up to overnight.
3. Step 3Let stand at room temperature 20 minutes before serving.