Cook the pasta following the manufacturer’s directions. I tend to subtract one minute of cooking time, making the resulting pasta a hair more al dante.
In a bowl, add the White Miso Malt Vinegar Mayonnaise, milk and DME, and mix with a whisk until combined. Adjust the seasonings with salt and pepper to taste. In a large bowl, add the cooled and cooked pasta, grated carrots and the dressing. Mix to incorporate evenly and transfer to a serving bowl.
If the salad is not served right away, refrigerate. Then refresh the salad with a touch of mayo and milk before serving, if it seems dry.
Another trick, to keep this salad cold, is to place a serving bowl over a bowl filled with crushed ice.