No catchy name here. This is the pasta salad I grew up on.  The catch – my mother was a great cook so she taught me the secret to all cold pasta/potato dishes.  The combination of sweet, salty, sour in perfect balance applied to any warm starch is the trick.  When these elements are in place, simple is perfect.

1/2 lbs dried Pasta – cooked to the package directions.  I used little shells, but your choice

1 large Carrot, finely shredded

1 stalk Celery, diced

1/2 cup Frozen Baby Peas, thawed

1/4 cup Mayonnaise, more to taste – when it sits in the refrigerator, it may absorb and need more

Black Pepper to taste

Applied to warm pasta, mix in a small bowl:

1 Tbs  Cider or White Vinegar

1 tsp Sugar

1/2 tsp Salt

• Boil Pasta according to the directions on the box
• To the warm pasta add the vinegar, sugar and salt mixture and stir to coat
• Let cool and add the finely grated carrot, celery and frozen baby peas and stir to combine
• Fold in the mayonnaise, start with 1/4 cup you may want more depending on how much is absorbed into the pasta
• refrigerate and serve cold