Hawaiian-style Macaroni Salad
The vinegar trick is what makes this better than grocery store macaroni salad. Hot pasta soaks it up like a sponge and adds tang without making it soggy.
Ingredients
- 2 cups whole milk
- 2 cups mayonnaise
- 2 tbsp light brown sugar
- 1 tsp black pepper
- 3/4 tsp kosher salt plus more for pasta water
- 1 pound elbow macaroni
- 1/3 cup white vinegar
- 4 scallions thinly sliced
- 1 large carrot peeled and shredded
- 1 celery stalk finely diced
Instructions
- Whisk milk, mayonnaise, brown sugar, pepper, and salt until smooth.
- Reserve 1 cup dressing; refrigerate both portions.
- Cook macaroni in salted water until very soft, about 15 minutes.
- Drain pasta, transfer to bowl, toss with vinegar, let cool 10 minutes.
- Mix pasta with larger portion of dressing until well coated.
- Fold in scallions, carrot, and celery.
- Refrigerate at least 1 hour.
- Stir in reserved dressing before serving.
- Season to taste with salt and pepper and serve cold.