1. Bring a large pot of salted water to boil and cook pasta just until al dente—maybe a minute less than the package says. You want it slightly underdone since it’ll continue softening in the dressing.
2. Drain pasta and rinse with cold water until completely cool. This stops the cooking and prevents sticking.
3. While pasta cooks, whisk together mayo, vinegar, sugar, salt, and pepper until smooth. Taste and adjust sweetness or tang as needed (if you can resist eating it with a spoon).
4. Prep all your vegetables—dice peppers small, chop celery fine, slice onion paper-thin, and get those carrots ready.
5. In a large bowl, toss cooled pasta with about half the dressing first. Then add all vegetables and remaining dressing, mixing gently until everything’s coated.
6. Cover and chill for at least 2 hours, but overnight is even better. The flavors need time to get acquainted.
7. Give it a good stir before serving—the dressing settles and needs to be redistributed.

Notes:

• Don’t overcook the pasta—it continues to soften in the dressing
• This salad is actually better the next day, so make it ahead if possible
• Taste the dressing before adding it—everyone’s sweet tooth is different

Storage Tips:

• Keeps perfectly in the fridge for up to 3 days
• Give it a stir before serving leftovers—the dressing separates a bit
• Don’t freeze this one—the texture gets weird and watery