Ingredients
1 lb (4 cups) uncooked elbow macaroni
for the dressing
1 cup mayonnaise, plus an extra spoon as needed
¼ cup white vinegar
1 or 2 Tbsp white sugar
2 Tbsp dijon mustard
2 tsp kosher salt, plus more to taste
½ tsp ground black pepper
⅛ tsp cayenne
½ cup green onions, white and light parts
1 cup finely diced celery
¾ cup diced red bell pepper
½ cup diced green bell pepper
½ cup grated carrot
Directions
In a bowl, combine mayonnaise, dijon mustard, vinegar, cayenne pepper, black pepper, and salt. Whisk thoroughly then add sugar. Add celery, carrots, onions, red bell pepper, and green peppers. Mix well with a spatula and refrigerate.
Bring water, generously salted, to a boil then add macaroni. Cook thoroughly then drain well. Do not rinse! Transfer macaroni to a large mixing bowl. Allow macaroni to cool, tossing often, until pasta is at room temperature.
Pour dressing over macaroni and mix well. Cover with plastic and refrigerate overnight.
Remove plastic and stir. Add a small spoon of mayonnaise and one or two tablespoons of cold water, stir to combine. Taste for seasoning and serve.