Ingredients

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.)

Directions

Directions

Step 1
Bring 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. 
Step 2
Meanwhile, 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.
Step 3
Let stand at room temperature 20 minutes before serving.