Classic Macaroni Salad

Ingredients

• Kosher salt 
• 3/4 lb. elbow pasta
• Extra-virgin olive oil, for drizzling
• 1/2 c. mayonnaise
• 2 tbsp. fresh lemon juice
• 1 tsp. granulated sugar
• Freshly ground black pepper
• 2 ripe plum tomatoes, chopped into 1/2″ pieces
• 2 stalks celery, halved lengthwise, sliced
• 1 medium carrot, grated
• 1/2 c. pitted Kalamata olives, halved lengthwise, sliced

Directions

In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente. Drain and immediately rinse pasta with cold water. Drain again and transfer to a large bowl. Drizzle with oil to prevent sticking.

Meanwhile, in a small bowl, whisk mayonnaise, lemon juice, and granulated sugar until emulsified; season with salt and pepper. 

Add tomatoes, celery, carrot, and olives to bowl with pasta. Pour dressing over and toss until well combined, about 1 minute.