Ingredients
Scale
- 1 pound 16 ounce elbow macaroni, uncooked
- 3 tablespoons apple cider vinegar
- 2 large carrots (peeled and grated)
- 2 ribs celery (single sticks, finely chopped)
- ½ medium sweet onion (finely grated)
- 1 bunch green onions (sliced)
- 2 cups Mayonnaise (Best Foods)
- 1 cup half and half
- 2 teaspoons granulated sugar
- 1 ½ teaspoons salt (or to taste)
- ¾ teaspoon black pepper (or to taste)
- ½ teaspoon paprika
Instructions
- First, boil a large pot of salted water and cook your elbow pasta 3 minutes longer than the package directions say for al dente. Once done, drain the cooked pasta using a colander and put the hot pasta into a large bowl.
- Next, drizzle some apple cider vinegar over the warm pasta and gently mix it with a wooden spoon. Let it cool while you prep the other ingredients.
- Mix the carrots, celery, both types of onions, mayonnaise, half and half, sugar, salt, pepper, and paprika in a separate bowl. Give it a good stir until it’s well combined. Do a quick taste test and tweak the seasonings to your liking.
- Now, pour this mixture into the bowl with the cooled pasta. Use a wooden spoon or spatula to gently fold everything until the pasta is nicely coated in the dressing.
- Cover the bowl with plastic wrap and refrigerate for 2-4 hours to let the flavors meld. For the best results, let it chill overnight.
- When you’re ready to serve, sprinkle a little bit of fresh chopped green onions or parsley on top. Serve it chilled, and enjoy!