Ingredients

12 oz rotini pasta
¾ cup mayonnaise
2 tablespoons white vinegar
1 tablespoon sugar
½ teaspoon salt
¼ teaspoon black pepper
1 cup chopped celery
1 cup shredded carrots
1 cup chopped green bell pepper

Directions

Cook rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

Chop celery, carrots, and green bell pepper into small pieces.

In a large bowl, whisk together mayonnaise, white vinegar, sugar, salt, and black pepper until smooth.

Add cooled pasta and chopped vegetables to the dressing. Toss until everything is evenly coated.
Cover and refrigerate for at least 1 hour to allow flavors to meld.
Stir before serving and enjoy!