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 under cold water.

Finely shred the carrots and dice the onion. Set them aside.

In a large mixing bowl, combine the mayonnaise and rice vinegar, whisking until well blended. Season with salt, pepper, and sugar.

Once the macaroni has cooled, add it to the bowl with the dressing, carrots, and onion. Mix gently.

Cover tightly and refrigerate for at least 1 hour.

Before serving, stir gently and garnish with fresh herbs or toasted sesame seeds.