Ingredients:

  • 8 oz (227 g) elbow macaroni
  • 1 cup (150 g) diced celery
  • 1 cup (150 g) diced carrots
  • 1/2 cup (75 g) frozen peas (thawed)
  • 1/2 cup (75 g) diced red bell pepper
  • 1 cup (240 ml) mayonnaise
  • 1 tablespoon (15 ml) apple cider vinegar
  • 2 tablespoons (30 g) sugar (optional)
  • 1 teaspoon (5 g) garlic powder
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and rinse with cold water to stop cooking; set aside.
  2. Dice celery, carrots, red bell pepper, and thaw peas as necessary.
  3. In a mixing bowl, combine mayonnaise, apple cider vinegar, sugar, garlic powder, salt, and pepper. Whisk until smooth and well combined.
  4. In a large mixing bowl, add cooled pasta and diced vegetables. Pour dressing over the mixture and stir until all ingredients are evenly coated.
  5. Cover and refrigerate for at least 30 minutes before serving to let flavors meld.