Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for about 7-8 minutes until al dente. Drain and rinse with cold water.

Prepare the Veggies: Finely shred the carrots and dice the onions, then set aside.

Make the Dressing: In a mixing bowl, combine mayonnaise, rice vinegar, salt, pepper, and sugar. Whisk until smooth.

Combine Ingredients: Add the cooled macaroni to the dressing, tossing to coat. Then add shredded carrots and diced onions, stirring until combined.

Chill Before Serving: Cover and refrigerate for at least 1 hour to allow the flavors to meld.

Serve and Garnish: Stir gently before serving and consider garnishing with fresh herbs or toasted sesame seeds.