Steps
- Boil 250g of elbow macaroni in a large pot of salted water according to the package directions. Drain and cool.
- Whisk ½ cup of whole-egg mayonnaise, ½ cup of full-fat plain yogurt, 1 tablespoon of cider vinegar, and 2 teaspoons of Dijon mustard.
- Mix in 2 teaspoons of sugar, ¾ teaspoon of garlic powder, 1¼ teaspoons of kosher salt, and ½ teaspoon of black pepper.
- Toss the pasta with 1 cup of finely sliced celery, ¾ cup of finely diced red bell pepper, ¾ cup of finely sliced scallions, and 1 medium grated carrot.
- Fold through the dressing and adjust the seasoning. Rest for at least 20 minutes before serving.