Hawaiian Macaroni Salad

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  • 1 (1-lb.) box elbow macaroni
  • 4 tablespoons apple cider vinegar, divided
  • 1/2 cup grated onion, with juice
  • 3/4 cup shredded carrots
  • 3/4 cup mayonnaise
  • 1/3 cup milk
  • 1 1/2 tablespoons brown sugar
  • Kosher salt and freshly ground black pepper


Cook macaroni according to package instructions. Drain well and transfer to a bowl.
Sprinkle 2 tablespoons of cider vinegar over hot pasta. Stir well. Mix onion and carrot into pasta.
In a separate bowl, combine mayonnaise, milk, brown sugar and remaining apple cider vinegar. Mix well. Combine pasta and dressing; season to taste with salt and pepper.
Chill and serve cold with your favorite Hawaiian dishes

Recipe from Central Market Mill Creek - Culinary Resource Center
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