- 15 minutes
- 20 minutes
- Prepare pasta water by adding 1 pinch of salt and olive oil. Boil pasta until elbow macaroni is al dente, cooked well but slightly firm. Drain pasta and place in fridge to cool.
- Finely grate carrots and mix them with the sugar. Set 1/4 of the carrots aside in a separate bowl.
- Once pasta has cooled, mix in mayo and carrots. Stir well and add pepper and remaining salt. Garnish with remaining carrots and serve.