Hawaiian Macaroni Salad

Ingredients

• 1 lb macaroni or elbow-shaped pasta
• 1/2 cup cider vinegar
• 1 medium carrot, peeled and grated
• 4 scallion/green onions, thinly sliced (about 3/4 cup)
• 1 to 2 celery ribs, finely diced (about 1/2 cup)
• 1/4 cup sweet pickles, chopped
• 2 cups mayonnaise
• 1/2 cup whole milk
• 1 tsp Dijon mustard
• 2 Tbsp brown sugar
• Kosher salt
• Freshly ground pepper

Instructions

1. 1

   Cook the pasta until it is very soft in plenty of boiling, salted water (4 quarts). Go over the box directions' cook time by about 50%, then drain well and transfer to a large bowl. Example: If the box says 10 minutes, then it should cook for about 15 minutes.

2. 2

   Pour the vinegar into the pasta and stir to combine. Cover and let sit for 20 minutes.

3. 3

   While the pasta sits, make the dressing by whisking the mayonnaise, milk, mustard and sugar in a small bowl until the sugar fully dissolves. Taste test and adjust acidity levels by adding a little more sugar or some cider vinegar as needed. Season with salt and pepper. Reserve 1 cup of the dressing to add right before serving.

4. 4

   Add the veggies and the dressing to the pasta. Gently stir to fully combine.

5. 5

   Cover and refrigerate for at least an hour or overnight to chill.

6. 6

   Just before serving, stir in the reserved cup of dressing until fully combined and garnish with some scallions. Enjoy!