Bring a pot of salted water to a boil. Cook
Elbow Macaroni (2 cups)
according to package instructions. Drain and set aside.
In a mixing bowl, add
Mayonnaise (2/3 cup)
Dijon Mustard (1 Tbsp)
Distilled White Vinegar (2 Tbsp)
Granulated Sugar (1/2 Tbsp)
Salt and Pepper (to taste)
. Mix together.
To the dressing, add
Celery (1/3 cup)
Red Bell Peppers (1/2 cup)
Onions (1/4 cup)
Carrots (1/3 cup)
. Store in fridge until pasta is ready.
When the macaroni has cooled completely, combine it with the dressing.
Wrap the bowl in plastic wrap and place it in the fridge for 4 hours.
Taste and adjust seasonings. Serve and enjoy!