Hawaiian Macaroni Salad

• servings: 4 servings
• active time: 5 minutes
• total time: 2 hours 45 minutes

Ingredients

Kosher salt

1/2 lb. elbow pasta

1 c. mayonnaise

1 tbsp. apple cider vinegar

1 tsp. granulated sugar

1/4 tsp. ground black pepper

1 medium onion, grated (about 1/2 c.)

2 medium carrots, shredded (about 1/2 c.)

2 stalks celery, finely chopped (about 1/2 c.)

Directions

Bring a large pot of water to a boil; generously season with salt. Cook pasta, stirring occasionally, until very past al dente, about 2 minutes more than package instructions. Drain.

Meanwhile, in a large bowl, whisk mayonnaise, vinegar, granulated sugar, pepper, and 1/2 teaspoon salt. Using a rubber spatula, fold in pasta, onion, carrots, and celery. Cover and refrigerate at least 2 hours or up to overnight.

Let stand at room temperature 20 minutes before serving.

Nutrition

• Calories: 630
• Total Fat: 45 g
• Saturated Fat: 7 g
• Trans Fat: 0 g
• Cholesterol: 23 mg
• Sodium: 389 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 8 g