Hawaiian Macaroni Salad
Rating
Can we get a round of applause for Hawaiian Macaroni Salad
Ingredients
- Kosher salt
- ½ lb. elbow pasta
- 1 c. mayonnaise
- 1 tbsp. apple cider vinegar
- 1 tsp. granulated sugar
- ¼ tsp. ground black pepper
- 1 medium onion, grated (about ½ c.)
- 2 medium carrots, shredded (about ½ c.)
- 2 stalks celery, finely chopped (about ½ c.)
Instructions
- Bring a large pot of water to a boil; generously season with salt. Cook pasta, stirring occasionally, until very past al dente, about 2 minutes more than package instructions. Drain.
- Meanwhile, in a large bowl, whisk mayonnaise, vinegar, granulated sugar, pepper, and ½ teaspoon salt. Using a rubber spatula, fold in pasta, onion, carrots, and celery. Cover and refrigerate at least 2 hours or up to overnight.
- Let stand at room temperature 20 minutes before serving.
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