Hawaiian Macaroni Salad

Rich, creamy and so delicious and comforting, with a contrasting crunch of crisp veggies.

📝 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. 1Cook 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. 2Pour the vinegar into the pasta and stir to combine. Cover and let sit for 20 minutes.
3. 3While 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. 4Add the veggies and the dressing to the pasta. Gently stir to fully combine.
5. 5Cover and refrigerate for at least an hour or overnight to chill.
6. 6Just before serving, stir in the reserved cup of dressing until fully combined and garnish with some scallions. Enjoy!