• 1/ 2 pound elbow pasta
• 1/ 2 cup shredded carrots
• 1 tablespoon apple cider vinegar
• 1 cup real mayonaise
• 1 1/ 2 tablespoon raw sugar
• 1 teaspoon sea salt
• 1/ 2 teaspoon black pepper
• parsley for garnish

Method

• Step 1

  Cook pasta according to package directions. Drain and cool by running the pasta under cool water.

• Step 2

  In a bowl, add cooled pasta and remaining ingredients and mix well. Cover and refrigerate for at least 30 mins or overnight.

• Step 3

  Garnish with fresh parsley and serve.