Ingredients
Scale
- one 16-ounce box elbow macaroni
- 1/4 cup apple cider vinegar
- 2 1/2 cups hellmann’s mayonnaise or other mayo of choice
- 1/2 cup whole milk
- 1 tablespoon brown sugar
- 2 medium carrots peeled and finely shredded
- 1/4 cup sweet onion (vidalia or maui) finely grated
- salt and freshly ground black pepper to taste
Instructions
- Cook the elbow macaroni according to the package instructions. Drain and return it to the pot.
- While the pasta is still warm, stir in the apple cider vinegar gently. Cover and let it sit for 10 minutes to absorb the flavor.
- In a separate bowl, whisk together the mayonnaise, whole milk, and brown sugar until smooth. Add this mixture to the warm pasta and stir gently to coat evenly.
- Fold in the shredded carrots and grated onion until everything is mixed well.
- Taste the salad and season with salt and freshly ground black pepper to your liking.
- Cover the salad and refrigerate for at least 4 hours, or overnight for the best flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, add diced pineapple or bell peppers to the salad.
This pasta salad can be made a day ahead for convenience.
Adjust the seasoning according to your taste if needed.
- Prep Time: 20 minutes
- Cook Time: NO DATA
- Category: Salad
- Method: Mixing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 7g
- Sodium: 330mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg