Hawaiian Macaroni Salad

1 pound elbow macaroni
1 1/2 cup Best Foods mayonnaise
2 teaspoon sugar
2 1/2 teaspoons red wine vinegar
1 teaspoon salt
2 teaspoons freshly ground pepper
3/4 cup diced yellow onion (from about 1/4 onion)
3/4 cup diced carrot (from about 2 small carrots)
3/4 cup diced celery (from about 2 stalks)

1. Bring a medium pot of salted water to a rapid boil. Cook elbow macaroni according to package instructions, about 5-6 minutes. Drain and transfer to a large bowl; set aside.

2. Meanwhile, in a medium bowl, add mayonnaise, sugar, vinegar, salt and pepper; mix until combined. 

3. The pasta should still be warm--this is good! Add the yellow onion, diced carrot and diced celery to the pasta and toss. Add the mayonnaise mixture and toss until pasta and vegetables are thoroughly coated. If you like more mayonnaise, by all means add one more 1/4 cup. Salt to taste just to make sure you're pleased with the salt content. Cover the bowl with plastic wrap and refrigerator for a minimum of 3 hours. The pasta will have absorbed some of the mayonnaise. If you like you can add more mayonnaise, if you like.