Ingredients

• 0.33 cups red onion , optional
• 2.67 cups mayonnaise
• 2 tablespoons apple cider vinegar
• 1.5 teaspoons sugar
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 2 small carrots
• 1 pound elbow macaroni

Instructions

1. 1 If using red onion, place onion in a bowl with enough cold water to cover. Set aside to soak for 20 minutes; drain.
2. 2 Meanwhile, stir mayonnaise, cider vinegar, sugar, salt, and black pepper together in a large bowl. Stir in red onion immediately after draining. Stir in grated carrot; set aside.
3. 3 Bring a large pot of generously salted water to a rolling boil, and boil elbow macaroni until tender with a bite, about 5 minutes, or according to package directions. Pour into a strainer set in the sink. Run cold water over pasta until pasta is cooled to room temperature, about 30 seconds. Drain in the strainer for about 20 seconds.
4. 4 Pour macaroni into the bowl with dressing and mix well. Scrape down the sides of the bowl, cover salad with a sheet of plastic directly touching the surface, and refrigerate for at least 3 hours and preferably overnight.
5. 5 Remove salad from refrigerator and stir thoroughly. Adjust texture by stirring in a spoonful of mayonnaise, and about 1/4 cup water. Stir again, and add more mayonnaise and/or water as needed. Taste for salt and adjust if needed.

Nutrition per serving