Bring a medium pot of generously salted water to boil. Add the macaroni and cook according to package instructions until al dente. You want it to have a slight bite to it, so it doesn’t get mushy when mixed with the dressing.
Once cooked, drain the macaroni and set it aside to cool completely. This is important as you don’t want to warm the dressing ingredients you'll add later.
In a medium bowl, combine all of the dressing ingredients: mayonnaise, white vinegar, granulated sugar, Dijon mustard, salt, black pepper, and a pinch of cayenne. Whisk everything together until smooth. The dressing should be creamy and well combined.
Add the finely diced green onion, bell pepper, celery, and carrot to the dressing. Toss to coat the vegetables evenly with the dressing. This is where the salad starts to come alive with color and texture.
Once the macaroni has cooled completely, add it to the bowl with the dressing and vegetables. Gently stir everything together until the macaroni is well coated with the dressing. Be careful not to break the pasta.
Cover the bowl with plastic wrap and refrigerate the salad for about 30 minutes. This allows the flavors to meld together beautifully. If you can let it sit longer, even better!
After chilling, give the salad a quick stir. Before serving, taste and adjust the seasoning if necessary. You might want to add a bit more salt or a dash of vinegar for extra zing.
Serve the Small Macaroni Salad in a big bowl. I love to garnish it with a sprinkle of extra green onion on top for a fresh touch. Enjoy it as a side dish or on its own!
