Hawaiian Macaroni Salad
Ingredients:
- 16 ounces elbow pasta
- 1/4 cup grated onion
- 1/4 teaspoon garlic powder
- 2 tablespoons apple cider vinegar
- 2 cups mayonnaise
- 1/2 cup whole milk
- 1 tablespoon sugar
- 2 shredded carrots
- Salt and pepper
Instructions:
- Bring a large pot of water to a boil and add 1 tablespoons kosher salt.
- Cook pasta according to package directions.
- Place onion in a large bowl. When pasta is done, drain it well and add it to the bowl.
- Add garlic powder and apple cider vinegar and stir.
- Let sit 10 minutes.
- In a medium bowl, whisk together mayonnaise, milk, and sugar.
- Set aside about 1/2 a cup and add the rest to the macaroni along with carrots.
- Stir to combine.
- Season to taste with salt and pepper.
- Cover and refrigerate both the bowl of macaroni salad and the reserved 1/2 a cup of mayonnaise mixture.
- Refrigerate for at least 2 hours before serving.
- Stir in the reserved mayonnaise mixture just before serving.
Tags:
Salad
