Hawaiian Macaroni Salad

Ingredients

• 16 ounces dry elbow pasta
• Salt (for salting pasta water)
• Ham (diced (optional protein))
• Spam (diced (optional protein))
• Light canned tuna (drained, usually 2 cans (optional protein))
• Hard boiled egg (chopped (optional protein))
• 1/2 cup carrot (grated)
• 1/2 cup yellow onion (finely grated (juice and pulp))
• 2/3 cup sweet relish (relish and juice)
• 3 cups mayonnaise (we used Hellman's brand)
• 3/4 teaspoon cracked black pepper (plus more for garnish)
• 1/2 teaspoon salt
• 1/2 cup carrot (grated)
• 1/2 cup yellow onion (finely grated (juices and pulp))
• 3 cups mayonnaise (we used Hellman's brand)
• 3 tablespoons apple cider vinegar
• 2 1/2 tablespoons granulated sugar
• 3/4 teaspoon cracked black pepper (plus more for garnish)
• 1/2 teaspoon salt

Instructions

1. 1

   Cook the macaroni:Bring a pot of water to a boil and season generously with salt. Add the elbow pasta and cook until tender, NOT to al-dente, about 12 to 14 minutes. Stir occasionally.*We recommend adding about 1 tablespoon of salt per 4 quarts of water.*

2. 2

   Once cooked, drain the pasta well and set aside and let the pasta to cool completely.

3. 3

   Make the dressing:For either version of the dressing, combine the ingredients into a large mixing bowl and mix until well combined.

4. 4

   Assemble:Once the macaroni has cooled, add it to the prepared dressing and mix until everything is evenly coated. Cover and refrigerate for a couple of hours until chilled, or overnight.

5. 5

   Serve:Before serving, give the macaroni salad a gentle stir and sprinkle a little more cracked black pepper on top if desired. Enjoy!