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Ingredients

  • 1 pound macaroni/elbow pasta
  • 1 green pepper
  • 2 carrots
  • 2 cups Hellman’s mayo
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons kosher salt or more to taste
  • 1/4 tablespoon freshly cracked black pepper or more to taste

Instructions

  1. Bring a large pot of salted water to boil.
  2. Dice peppers and carrots and put into a large bowl.
  3. Cook pasta al dente according to the box instructions.
  4. Drain pasta and immediately bring to room temperature by running cold water through the pasta. Dry very well before adding to bowl with peppers and carrots (you can use a paper towel to remove excess water from pasta).

  5. Add mayo, apple cider vinegar, salt and pepper and mix well. Cover with saran wrap and let chill for at least 1 hour. Before serving/enjoying, taste and add more salt and/or pepper to your liking. You may also want to add more mayo before serving if you want it creamier, since the mayo will absorb into the pasta during refrigeration.