Classic Hawaiian Macaroni Salad

Plump and fatty Hawaiian mac salad is an affordable and fast side dish to go with any bold and savory bbq and rice plate.

📝 Ingredients

• 140 g Best Foods mayonnaise (or Hellman's)
• 1/4 fl oz apple cider vinegar
• 7 g white granulated sugar
• 40 g yellow onion (1/8 medium sized) (minced)
• 21 g carrot (1/2 medium sized) (cut into thin strips)
• 64 fl oz filtered water (for boiling)
• 6 g salt (for seasoning)
• 115 g dried large macaroni

👨‍🍳 Instructions

1. 1Make the dressing: In a medium bowl, mix all dressing ingredients using a spoon or spatula to incorporate all the ingredients evenly, then set aside.
2. 2In a pot, add the water and salt and bring to a boil on high heat.
3. 3When it hits a boil, add the macaroni and lower the heat a bit to maintain a strong boil, but not so its spraying everywhere. Cook for 8-9 minutes. Test the pasta every 30 seconds around the 7 minute mark to make sure it doesn't overcook. When the pasta is soft, but not mushy, drain the water and don't rinse the pasta.
4. 4After a minute or so of resting the pasta to cool off, add it directly to the dressing.
5. 5Stir until the pasta is completely coated.
6. 6Taste test and reseason with salt if you like. Serve immediately or chill to serve cold.