Hawaiian Macaroni Salad

• portions: 8 servings
• temps actif: 15 minutes
• temps total: 1 hour 15 minutes

Ingrédients

1 lb elbow macaroni

1/4 cup apple cider vinegar

2 ½ cups Best Foods or Hellmann's Mayo ((reserve 1/2 cup to achieve desired consistency after refrigerating))

1/2 cup onion (finely grated)

1/2 cup carrot (shredded)

3 scallions (chopped)

1 can canned tuna (about 5oz)

2 eggs (hard boiled)

1/4 tsp white pepper

1/2 tsp freshly cracked black pepper (to taste)

1 tsp kosher salt (to taste)

Instructions

Cook macaroni in salted boiling water 3-4 minutes past instructions for al dente. The pasta should be soft, as it will firm up once mixed and cooled in the fridge.

Once the macaroni is drained and cooled, add 1/4 cup apple cider vinegar and mix into the pasta to absorb.

Add mayo, onion, carrot, scallions, tuna, egg, black and white pepper, salt and mix thoroughly.

Cover with plastic wrap and refrigerate for 1-2 hours until chilled. Add the reserved 1/2 cup of mayo to the salad, or enough to achieve your desired consistency. Serve with your plate lunch and enjoy!