Preparation Steps

• If using red onion, place onion in a bowl with enough cold water to cover. Set aside to soak for 20 minutes; drain.
• Meanwhile, stir mayonnaise, cider vinegar, sugar, salt, and black pepper together in a large bowl. Stir in red onion immediately after draining. Stir in grated carrot; set aside.
• Bring a large pot of generously salted water to a rolling boil, and boil elbow macaroni until tender with a bite, about 5 minutes, or according to package directions. Pour into a strainer set in the sink. Run cold water over pasta until pasta is cooled to room temperature, about 30 seconds. Drain in the strainer for about 20 seconds.
• Pour macaroni into the bowl with dressing and mix well. Scrape down the sides of the bowl, cover salad with a sheet of plastic directly touching the surface, and refrigerate for at least 3 hours and preferably overnight.
• Remove salad from refrigerator and stir thoroughly. Adjust texture by stirring in a spoonful of mayonnaise, and about ¼ cup water. Stir again, and add more mayonnaise and/or water as needed. Taste for salt and adjust if needed.