Hawaiian Mac Salad

SERVES 8-10

For the Macaroni Salad
1 lb elbow macaroni
½ cup finely chopped green onion
¼ cup finely grated yellow onion
1 cup shredded carrots
½ cup finely diced red bell pepper

For the Dressing
2 cups mayonnaise
1–2 tbsp sugar, to taste
1–2 tsp apple cider vinegar
1 tsp kosher salt
½ tsp black pepper

Cook the Macaroni
1. Bring a large pot of salted water to a boil. Cook the macaroni according to package directions until tender. Drain well and allow to cool slightly.

Make the Dressing
2. In a large bowl, combine the mayonnaise, apple cider vinegar, sugar, grated yellow onion, salt, and black pepper. Stir until smooth and well combined.

Add the Vegetables
3. Add the green onion, shredded carrots, and diced red bell pepper to the dressing and stir to combine.

Combine
4. Add the slightly warm macaroni to the dressing and vegetables. Toss thoroughly until all of the pasta is evenly coated.

Chill
5. Cover and refrigerate for at least 2 hours, preferably overnight. The flavors will develop and the macaroni will absorb some of the dressing as it chills.

Serve
6. Stir well before serving.