Labor Day Macaroni Salad | Cooking Professionally

Ingredients

• 3/4 pound elbow macaroni
• extra-virgin olive oil, to taste
• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1 teaspoon granulated sugar
• kosher salt, to taste
• freshly ground black pepper, to taste
• 2 plum tomatoes, ripe, chopped into 1/2-inch pieces
• 2 stalks celery, halved lengthwise and sliced
• 1 medium carrot, grated
• 1/2 cup Kalamata olives, pitted, halved lengthwise and sliced