This creamy pasta salad is loaded with tender pasta, crunchy veggies smothered in a sweet and tangy dressing. It's easy to make in under 1 hour and perfect for potlucks and summer BBQs.
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, but add 2 to 3 minutes to the cook time. You want the pasta to be just slightly overdone.
When the pasta has finished cooking, drain the water and place the pasta in a large bowl and pour the apple cider vinegar over the noodles. Toss gently.
Add the carrots, onion and celery and toss gently.
In a medium sized bowl, add the mayonnaise, milk and sugar. Mix well with a rubber spatula.
Pour the mayonnaise dressing over the pasta veggie mix and toss gently to coat.
Sprinkle the salt and pepper over the pasta salad.
Chill the salad in the fridge for 30 minutes to 1 hour. Serve chilled.