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Cook the pasta in a large pot of salted boiling water until al dente. Drain and immediately rinse with cold water to keep the noodles firm.
In a small bowl, combine the mayonnaise, vinegar, honey, mustard, and celery seed. Whisk until smooth and creamy.
In a large mixing bowl, toss the cooled pasta with the shredded cabbage, carrots, and onions. Pour the dressing over the top and fold gently until everything is perfectly coated.
Chill in the refrigerator for at least 60 minutes to allow the pasta to absorb the tangy flavors while keeping the vegetables crisp.
For an extra kick, add a squeeze of fresh lemon juice or a handful of chopped parsley just before serving.