Bring a large pot of salted water to a boil.

Once boiling, add the pasta and cook until al dente, about 8-10 minutes.

Drain the pasta in a colander and rinse under cold water.

While the pasta cools, chop the cucumbers, tomatoes, and carrots.

In a mixing bowl, combine mayonnaise, apple cider vinegar, and sugar to make the dressing.

Add the cooled pasta and chopped vegetables to the bowl with the dressing, and toss gently to combine.

Season with salt and pepper to taste.

Cover and refrigerate for at least 30 minutes before serving.