Hawaiian Macaroni Salad
1/2 cup uncooked elbow macaroni pasta
1 Tablespoon apple cider vinegar
2/3 cup mayonnaise
1/4 cup whole milk
1/2 Tablespoon brown sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1 green onion
1/2 large celery stalk
1/8 cup shredded carrots
Cook the elbow macaroni according to package directions and then drain well.
Place the hot pasta in a medium bowl and pour in the apple cider vinegar, stirring to coat. Let it sit about 10 minutes stirring occasionally.
At the same time, dice the green onion and celery on a cutting board.
After the pasta sits for 10 minutes, add the green onions, celery, and carrots to it.
In a small bowl, whisk together the mayo, milk, brown sugar, salt and pepper.
Fold the mayo dressing into the macaroni mixture, stirring to coat.
Cover and refrigerate for at least 1 hour, or overnight.
Stir before serving and adjust seasonings if needed.