Name: Hawaiian Macaroni Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 8 oz wheat macaroni ((dry)); 3 tbsp apple cider vinegar; 1 carrot ((peeled and finely grated)); 1/4 small onion ((grated or minced, about 1/4 cup total)); 1 tbsp granulated sugar; 1/3 cup unsweetened plain milk ((I like oat milk)); 3/4 cup mayonnaise ((avacado or vegan)); 1/4 tsp garlic powder; 1 tsp salt ((plus more to taste)); black pepper ((to taste))

Cook the pasta. Make sure to salt your water generously, then follow the package directions to cook your pasta till al dente. Add a few extra minutes if you’re cooking at elevation.
Grate the onion and carrot. I use a box grater, shredding the carrot on the fine side and the onion on the medium side. Feel free to dice them up if you prefer.
Mix the dressing: Add the onion and carrot to a large mixing bowl along with mayo, apple cider vinegar, sugar, granulated garlic, plant milk, and plenty of fresh cracked black pepper. Whisk it all together.
Add the cooked pasta: When the pasta is al dente, drain it and give it a quick rinse with cool water. It's ok if there is still some residual heat. Add it to the bowl with the dressing and toss to coat.
Let it chill. At first the pasta salad will seem to be on the wet side. Don’t panic! Cover the pasta salad and allow it to chill for at least 2 hours (more is better). The macaroni will absorb the dressing as it chills and the pasta will take on the perfect texture — tender and creamy but not mushy.
Hawaiian macaroni salad can be refrigerated in an airtight container for up to 5 days. I think it's best enjoyed within the first 3 days for the freshest flavor.

Hawaiian Macaroni Salad

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