The Seasoned MomHawaiian Pasta Salad
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Ingredients
Serves 8- ½ cup peeled and shredded carrots ((about 1 large carrot))
- ¼ cup thinly sliced celery ((about ½ of a large stalk))
- 2 tablespoons apple cider vinegar
- Optional garnish: chopped green onions or chives
- 1 cup mayonnaise, (plus more to taste)
- ¼ cup whole milk, (plus more to taste)
- 2 tablespoons sugar
- Kosher salt and ground black pepper, (to taste)
- 8 ounces (about 2 cups) uncooked elbow macaroni pasta
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Steps
- Step 1
Cook the macaroni in a large pot of salted boiling water according to package directions for al dente. Drain and rinse under cold water. Set aside to dry and cool to room temperature.
- Step 2
Meanwhile, in a large bowl, whisk together the mayonnaise, milk, vinegar, and sugar. Season with salt and pepper to taste.
- Step 3
Add the pasta, carrots, and celery to the mayonnaise dressing. Toss gently until completely combined. There will be a lot of dressing initially, but the pasta will absorb a good amount of it as the salad chills. Cover and refrigerate for at least 2 hours (or overnight).
- Step 4
Just before serving, give everything a good stir. If desired, add extra mayo and/or a little bit of milk to moisten the salad until it reaches the desired consistency. Taste and season with additional salt and pepper if necessary. Garnish with chopped green onion.
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Cook the macaroni in a large pot of salted boiling water according to package directions for al dente. Drain and rinse under cold water. Set aside to dry and cool to room temperature.
Source: The Seasoned Mom
