dressing: In a large mixing bowl (big enough to hold all the pasta), whisk together the mayonnaise, 2 tablespoons of white vinegar, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.
If the dressing seems very thick, whisk in 2–4 tablespoons of cold water or milk, a little at a time, until it reaches a creamy but still substantial consistency that will cling to the macaroni.
Combine pasta and celery: Add the cooled macaroni and the diced celery to the bowl with the dressing. Using a spatula or large spoon, fold everything together gently until the pasta is evenly coated and the celery is well distributed.
Taste and adjust the seasoning, adding a splash more vinegar for brightness or a pinch more salt and pepper if needed.
Chill before serving: Transfer the macaroni salad to a plastic storage container,
