Bring a large pot of lightly salted water to a boil. Add the macaroni and cook until tender, about 8-10 minutes. Drain and set aside to cool.
4 cups uncooked elbow macaroni
In a large bowl, mix the mayonnaise, vinegar, brown sugar, milk, salt, and pepper.
½ cup mayonnaise, 1 tablespoon red wine vinegar, 2 tablespoons brown sugar, ⅓ cup whole milk, salt, ground pepper
Stir in the celery, carrot, roasted peppers, green onions, chicken, and cooked macaroni.
2 stalks celery, ½ cup grated carrot, 4 roasted red peppers, 3 green onions, 2 cups cooked chicken
Chill for at least 4 hours before serving, but preferably overnight.