Boil a large pot of salted water. Add the macaroni and cook according to the package instructions until tender, but not mushy (al dente is key!). Drain and rinse under cold water to cool it down and stop the cooking.

While the pasta’s cooking, chop your celery, onion, bell pepper, and shred that carrot. I like to chop everything pretty fine so it blends well and gives that nice crunch in every bite.

In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, and a pinch of salt and pepper. If you’re using garlic powder or paprika, toss it in now.

Add the cooled macaroni to the bowl with the dressing, followed by all the chopped veggies. Stir it all together until well combined and evenly coated.

Cover the bowl and pop it in the fridge for at least 1 hour (more if you can). Trust me, letting it chill makes a huge difference—the flavors blend and mellow out beautifully.

Just before serving, give it a good stir and top it with a sprinkle of chopped parsley or green onions if you’re feeling fancy.