Ingredients:

  • 1 lb rotini pasta
  • 1 tbsp salt
  • 1 cup mayonnaise
  • 1/4 cup apple cider vinegar
  • 1 tbsp fresh lemon juice
  • 2 tbsp granulated sugar
  • 1 tsp dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup celery, finely diced
  • 1/2 cup red onion, finely minced
  • 1 cup red bell pepper, diced
  • 1/2 cup carrots, shredded or finely diced
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package directions for al dente. Drain into a colander and immediately rinse under cold running water until the noodles are completely chilled to the touch. Shake well to remove excess moisture.
  2. In a separate bowl, combine the mayonnaise, apple cider vinegar, lemon juice, sugar, mustard, and spices. Whisk vigorously until the sugar has dissolved and the mixture is smooth and glossy.
  3. Combine the chilled pasta and all diced vegetables in a large mixing bowl. Pour the dressing over the mixture, fold gently to combine, and refrigerate for 2 hours to allow flavors to absorb.