We have been pretty much staying at home for a few weeks now due to the pandemic and subsequently haven’t eaten out a ton, so this week my daughter Dee and I decided we were going to make Hawaiian Macaroni Salad because we miss it so much from one of our favorite food trucks.  This pasta salad is a must have on any Hawaiian plate and we often ask them to double the scoops because we love it so much.  This macaroni salad is creamy, flavorful and completely addictive.  It’s the perfect summer pasta salad! 

Mac salad is one of those things that is so effortless to make and even easier to personalize because you can literally add in anything you want.  My absolute favorite has a very simple mixture of frozen peas and carrots stirred in, but if you don’t like peas or carrots, leave them out.  Add sweet corn, diced celery, olives, chopped red pepper, cubed ham or cheese, crispy bacon, whatever you like to make it your own!  I will suggest leaving in the shredded red onion though.  It adds SO much flavor and you don’t have to worry about any onion texture because it is shredded so finely!

*Note:  You can absolutely substitute fresh shredded carrot if you have it on hand – I have done 1/2 cup fresh shredded carrot and 1/2 cup frozen peas.

Ingredients:

• 16oz elbow macaroni
• 3 Tbsp apple cider vinegar, divided
• 1/4 cup finely shredded red onion
• 1 cup frozen peas/carrots (or just do carrots if you don’t like peas)
• 2 cups mayo
• 1/4 cup milk
• 2 Tbsp sugar
• 1 tsp salt
• 1 tsp black pepper

Instructions:

1. In a large stockpot, cook the elbow macaroni according to package directions.  Drain and place in large bowl. 
2. Immediately add 2 Tbsp apple cider vinegar to the warm pasta and toss it together.  
3. Add in the shredded onion and the frozen peas/carrots, mix together and let sit for 10-15 minutes.
4. In a separate bowl, combine the mayo, milk, sugar, remaining 1 Tbsp apple cider vinegar, salt and pepper and stir well to combine.
5. Add the dressing to the salad and toss to combine.  Place in the refrigerator for a minimum of a couple of hours before serving.  
6. Garnish with chopped parsley or thinly sliced green onions if desired.