Hawaiian Macaroni Salad

The BEST macaroni salad I've ever eaten - store bought will never suffice since making this recipe!

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Step 1

Boil water, add salt and pasta. Cook pasta for 2 minutes longer than package directions - you do not want al dente pasta for this recipe.

Step 2

While pasta boils, prepare the dressing: combine mayo, milk, salt, pepper, and brown sugar. Whisk until smooth.

Step 3

After the pasta is done, drain well. Pour into a large bowl, and "sprinkle" the apple cider vinegar over top. Stir gently, but thoroughly to combine until the pasta as absorbed all of the vinegar.

Step 4

Allow the pasta to cool completely to room temp while you prep the veggies: Carrots: peel and shred on a large box grater Celery: dice into small pieces Green onions: cut off root end, and slice thinly (use the whole thing, not just the greens).

Step 5

Once the pasta is cooled completely, add the veggies and toss to combine.

Step 6

Add 1/2 of the dressing (reserving 2 cups for serving). Stir to combine and place in refrigerator until chilled (2-3 hours minimum).

Step 7

When ready to serve, add the reserved dressing and stir to combine!