Hawaiian Macaroni Salad

This was delicious and perfect for a day on the boat!!

Ingredients

1 lb. elbow macaroni
2 tablespoons apple cider vinegar (we prefer murky organic ACV like Bragg’s)
2 carrots, peeled and grated
1/4 cup grated onion
2 cups mayonnaise
1/2 cup sour cream
1/4 cup milk
1 tablespoon sugar
1 teaspoon kosher salt
freshly ground black pepper to taste

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Instructions

In a large pot of boiling, salted water, cook the macaroni according to package directions (cook just to al dente…you don’t want to over cook this).

While the pasta is cooking, make sure the vinegar, onion, and carrots are measured and prepared. Set aside. Whisk together mayonnaise, sour cream, milk, sugar, and salt. Set aside.

When the pasta is done cooking, drain. Do not rinse! Immediately transfer to a large food storage bowl. While still hot, drizzle with apple cider vinegar and toss. Add onions and toss, then add the carrots. Allow to cool slightly (15-20 minutes on the counter).

Reserve 1/3 cup of the dressing in an airtight container. Drizzle the remaining dressing over the pasta and toss to combine. If desired, add any mix-ins. Cover and refrigerate for at least 4-5 hours. Immediately before serving, add reserved dressing. Season with freshly ground black pepper and adjust seasonings if necessary.

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Notes

OPTIONAL MIX-INS

·       1 cup shelled peas

·       1 cup diced ham

·       1 cup shredded cheddar cheese or cheese cubes

·       1 cup chopped celery

·       1 cup chopped red bell pepper

·       green onions for garnish

·       3-4 chopped hard-boiled eggs