Step 1

Combine all dressing ingredients in a medium bowl and whisk together until smooth. Cover and refrigerate until needed.

Step 2

Bring a large pot of salted water to a boil on the stove over high heat, then cook the macaroni noodles in it according to package directions. Except add an additional 5 minutes to the cooking time so the pasta will be very soft and plump and can absorb the dressing better.

Step 3

Drain the macaroni well in a colander, then return it to the pot and add the apple cider, stirring until the warm pasta absorbs the vinegar. Cover with a lid and let sit for 20 minutes.

Step 4

Add half of the dressing to the cooked pasta, stirring to coat, then cover with the lid again for another 20 minutes so the pasta can absorb some of the dressing.

Step 5

Add the remaining dressing, green onions, celery, and grated carrot to the pasta and stir well to combine. Taste and adjust seasoning with salt and pepper, as needed.

Step 6

Transfer to a large serving bowl and cover with plastic wrap. Chill in the fridge for 2 hours until completely cool before serving.