1-First, cook 1 pound of macaroni according to the package directions. Once it’s done, rinse it under cold water until it’s completely cool, then drain it well and transfer it to a large bowl. This step is crucial for that perfect texture, as rinsing stops the cooking and prevents mushiness something I learned from my first attempt that turned out a bit too soft.

2-Next, sprinkle 2 tablespoons of apple cider vinegar over the macaroni and add the 2 shredded carrots and ¼ cup shredded onion if you’re using it. Toss everything together until it’s well combined, then pop it in the fridge for about 15 minutes to cool down. For a vegan version, you can use plant-based milk here to keep things aligned with your preferences.

3-Now, in a small bowl, whisk together 2 ½ cups of mayonnaise, ¼ cup of milk, and 2 teaspoons of sugar until it’s smooth and creamy. Fold this mixture into the cooled macaroni, making sure all the noodles are evenly coated. Add kosher salt and ground black pepper to taste, then cover and refrigerate for at least 4 hours overnight is even better for the flavors to really meld.

4-Before serving, give it a gentle stir, and if it seems a little thick, add just one or two tablespoons of milk to loosen it up. This keeps the salad creamy and fresh. For more ideas on pasta dishes, explore our Lemon Shrimp Pasta recipe, which pairs well with salads like this one.