This is straightforward and very adaptable to any other veggies you may wish to add. Reminder: tomatoes & cucumbers don’t adapt well in a salad that is kept stored – they get mushy. Serve them on the side or add them at the last minute before serving.
1 lb. box of elbow or small shell macaroni
1 cup mayonnaise (I only use Hellmann’s)
1/4 cup spicy brown mustard – (don’t use plain mustard)
1 tsp. brown sugar
4 cloves minced garlic
1 tsp. Kosher salt
1 tsp. black pepper
1/2 cup chopped celery
1/2 cup chopped carrots
Cook the macaroni according to package directions. Drain & cool it under cold running water. Drain well. Place in a large bowl.
In separate small bowl, whisk the mayo, mustard, sugar, garlic, salt & pepper. Mix well into pasta; taste and adjust, if needed. Add the celery, carrots and/or any other veggies you want. Refrigerate it now or you can serve it now.
See my “A Few Tid Bits” Category for trying it with wheat pasta.