Ingredients:

  • 1 pound (454g) elbow macaroni, or rotini, or farfalle pasta
  • Water for boiling, generously salted
  • 1 cup (150g) celery, finely diced
  • ½ cup (75g) red onion, finely diced
  • 1 cup (150g) green bell pepper, finely diced
  • ½ cup (75g) carrots, finely diced
  • ½ cup (75g) pitted black olives, sliced (optional)
  • 1 cup (240ml) good quality mayonnaise
  • ¼ cup (60ml) milk
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) yellow mustard
  • 1 teaspoon (5ml) sugar
  • ½ teaspoon (2.5ml) salt, or to taste
  • ¼ teaspoon (1.25ml) black pepper, freshly ground
  • Optional: 1/4 teaspoon celery salt

Instructions:

  1. Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse under cold water.
  2. While the pasta is cooking, dice all the vegetables into small, uniform pieces.
  3. In a small bowl, whisk together the mayonnaise, milk, apple cider vinegar, yellow mustard, sugar, salt, pepper, and celery salt (if using) until smooth.
  4. In a large mixing bowl, combine the cooked and cooled pasta, diced vegetables, and sliced olives (if using).
  5. Pour the dressing over the pasta and vegetable mixture. Gently toss to coat everything evenly.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
  7. Before serving, taste and adjust the seasoning as needed.