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Cook your elbow pasta for 3-4 minutes past the recommended cooking time on the box. Be sure to generously salt the water.
Shred your carrots and onion and set that aside.
Mix the remaining ingredients together in a bowl.
After draining the water from your pasta and letting it cool (about 15 minutes) add it to a large bowl.
Add your shredded carrots and onions, and pour the sauce over the top.
Mix thoroughly and refrigerate for a few hours to allow the flavors to settle and the pasta to completely chill.
Give it one final stir and enjoy!