Hawaiian Mac Salad

• servings: 8 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

16 ounce box macaroni noodles

1/2 cup shredded carrots

1/2 cup celery

3 Tablespoons finely diced shallot (or sweet onion)

2 cups mayonnaise

1/3 cup whole milk

2 Tablespoons seasoned rice vinegar (or apple cider vinegar)

2 teaspoons granulated sugar

1 teaspoon freshly ground black pepper

1 teaspoon celery salt (optional)

Directions

Boil 16 ounce box macaroni noodles (boil the noodles, not the box obviously) according to box directions until al dente; about 9 minutes.

Drain noodles, rinse under cold water until cool (allow to drain well again) then put into a large bowl.

Add in 1 cup shredded carrots, 3 Tablespoons finely diced shallot and 2 boiled eggs, diced.

In a separate bowl, whisk together 2 cups mayonnaise, 1/3 cup whole milk, 2 Tablespoons seasoned rice vinegar, 2 teaspoons granulated sugar, 1 teaspoon salt, 1 teaspoon freshly ground black pepper and 1 teaspoon celery seed. Whisk together until sugar is completely dissolved, about 2 minutes.

Pour over noodles and stir.

Cover with plastic wrap and chill for at least an hour before serving.

Nutrition

• Calories: 344 kcal
• Total Fat: 19 g
• Saturated Fat: 3 g
• Cholesterol: 60 mg
• Sodium: 404 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 2 g
• Total Sugars: 12 g
• Protein: 5 g