Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook for 7–8 minutes until al dente. Drain and rinse under cold water.

Finely shred carrots and dice onions while the macaroni cools.

In a mixing bowl, combine mayonnaise and rice vinegar. Season with salt, black pepper, and optional sugar. Mix until smooth.

Add cooled macaroni, shredded carrots, and diced onions to the dressing. Gently fold until well coated.

Cover and refrigerate for at least 1 hour to allow flavors to meld.

Before serving, stir and garnish with herbs or sesame seeds if desired.