While the pasta water comes to a boil, prepare all your vegetables to save time during assembly. Finely dice the red bell pepper, chop the celery into small pieces, shred the carrots, and mince the red onion as finely as possible—this ensures even distribution throughout the salad and prevents any one vegetable from dominating a bite. Set all the prepared vegetables aside in a large mixing bowl.

Bring a large pot of salted water to a boil and add the gluten-free macaroni. Cook for 9-10 minutes until tender but still holding its shape—gluten-free pasta can become mushy quickly, so don't overcook it. Drain the pasta in a colander and spread it on a baking sheet or large plate to cool to room temperature. I like to let it cool completely before mixing with the creamy dressing so the mayo doesn't warm up and become too thin.

In a small bowl, whisk together the mayo, white vinegar, yellow mustard, sugar, smoked paprika, and black pepper until completely smooth and well combined. The vinegar and mustard add brightness and depth to the mayo-based dressing, while the smoked paprika gives it a subtle smoky note that elevates this classic salad beyond typical versions. Taste and adjust seasonings as needed—remember that the vegetables will add their own flavors, so don't oversalt.

Add the cooled cooked pasta from Step 2 to the bowl with the prepared vegetables from Step 1. Pour the dressing from Step 3 over the pasta and vegetables, then fold everything together gently but thoroughly until every piece is coated with the creamy dressing. I find that using a rubber spatula and folding rather than stirring aggressively helps keep the pasta intact and prevents it from breaking apart. Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.