Hawaiian Macaroni Salad is a staple in a Hawaiian plate lunch. This classic side dish features elbow macaroni smothered in a mayonnaise dressing with grated carrot and onion. It’s the perfect tangy and creamy counterpart to any meal.

Ingredients

• 8 ounces dry elbow macaroni
• 1 tablespoon apple cider vinegar
• 1 carrot peeled and grated
• 2 tablespoons grated onion (it will be liquidy)
• 1 1/4 cups Best Foods or Hellman’s mayonnaise (I use Light Hellman’s–same great taste, less calories!)
• 2 tablespoons milk
• 1 teaspoon sugar
• Kosher salt and freshly ground black pepper

Procedure

1. In a pot of boiling salted water, cook the macaroni according to package directions (see notes).
2. Drain and transfer to a mixing bowl. Sprinkle the apple cider vinegar over the top, add the carrot and onion, stir, and let it cool slightly, about 10 to 15 minutes.
3. In a small bowl, whisk together the mayonnaise, milk, and sugar.
4. Stir the mayonnaise mixture into the macaroni, and season with salt and pepper to taste.
5. Cover and refrigerate for at least 1 hour or overnight.
6. Gently stir before serving, and if needed thin it out with a teaspoon or two of milk or a little more mayo.