Serves: 6
Prep: 20 minutes
Chill: 1 hour

4	ounces elbow pasta
½	tablespoon apple cider vinegar
1	large carrot, shredded
1	ounce whole milk
1	teaspoon granulated sugar
¾	cup mayonnaise

1.  Cook pasta according to package directions. Drain and rinse until pasta is cool.
2.  Place all ingredients in medium bowl and stir to combine. Refrigerate until fully chilled, about 1 hour.

Per Serving:  283 cal., 21 g fat (2 g sat. fat), 11 mg chol., 201 mg sodium, 90 mg pot., 17 g carb., 1 g sugar, 1 g fiber, 3 g pro.