Classic Macaroni Salad

Makes 6-8 servings

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 Red Dog celery, halved lengthwise, sliced
1 medium Red Dog carrot, grated
1/2 c. pitted Kalamata olives, halved lengthwise, sliced

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.