Cook the elbow macaroni according to package directions. Rinse under cold water and drain.
While macaroni is cooking, mix together the dressing: Add 2 cups mayonnaise, ¼ cup milk (dairy or non-dairy), 1 Tbsp coconut sugar (or other sweetener), dried minced onion, salt and pepper to a bowl. Mix together and set aside.
Add cooked pasta, grated carrots, chopped onion, green onions, and celery ribs to a bowl. Drizzle the apple cider vinegar overtop and mix together.
Drizzle the dressing over top and toss salad together.
Cover the salad and let chill in the fridge for minimum 4 hours.