I’ve been meaning to post this recipe for a long time and never get around to it. It’s one of my all-time favorites.
Hawaiian Macaroni Salad
adapted from I Believe I can Fry
16 oz or1 lb elbow macaroni (uncooked)
1/2 cup white wine vinegar (I’ve used apple cider and don’t like it as much)
1 cup milk, divided (I use unsweetened Silk coconut milk with no problems)
1 cup mayonnaise, mayo-not miracle whip, divided
1 Tbsp brown sugar
4 green onions, thinly sliced
1 large carrot, peeled & grated
1 celery stalk, minced
Salt & pepper
Bring 4 quarts of water to a boil. Add 1 Tbsp salt and the macaroni; cook until soft, about 15 minutes. Drain and return to pot; add the vinegar and toss until absorbed. Let cool for 10 minutes.
Meanwhile, whisk together 1/2 cup of the milk, 1/2 cup of the mayonnaise, the brown sugar, 1/2 tsp of salt and 2 tsp pepper.
Once the cooked pasta has cooled for 10 minutes, whisk in the dressing. Let cool completely.
Add the remaining 1/2 cup milk and 1/2 cup of mayonnaise, along with the scallions, carrot and celery. Stir to combine, then season to taste with salt & pepper. Chill for at least one hour before serving.