Hawaiian Macaroni Salad

Ingredients

• 1 box of elbow macaroni
• 2 carrots, shredded
• 1/3-1/2 cup sweet or white onion, shredded
• 2 1/2 cups of mayonnaise
• 2 Tablespoons apple cider vinegar
• 2 teaspoons sugar
• 1/4 cup milk
• 2 teaspoons salt
• 2 teaspoons black pepper

Method

1. Boil the elbow macaroni in generously salted water, cooking it about 3-4 minutes longer than the package directions for a softer texture.
2. While the pasta cooks, shred the carrots and onion and set aside.
3. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, milk, salt, and black pepper to make the dressing.
4. Drain the pasta and let it cool for about 15 minutes, then transfer to a large bowl. Add the shredded carrots and onion, pour the dressing over everything, and mix well.
5. Refrigerate for a few hours to let the flavors meld and the salad chill completely.
6. Stir once more before serving.