Hawaiian Macaroni Salad
, 1 h 35 min, Serves 8 to 10
A creamy, tangy pasta salad with grated carrot and celery, chilled and finished with a reserved dressing.
| prepBring 4 quarts water to boil in large pot | ||||
| 480 ml whole milk | Whisk dressing, reserve 1 cup | Stir in remaining dressing & vegetables | Chill 1 hr, stir in reserved dressing, season | |
| 480 ml mayonnaise | ||||
| 1 tablespoon packed brown sugar | ||||
| 2 teaspoons pepper | ||||
| 1/2 teaspoon table salt | ||||
| 455 g elbow macaroni | Cook pasta until very soft, 15 min; drain | Toss pasta with vinegar, cool 10 min | ||
| 120 ml cider vinegar | ||||
| 4 scallions, sliced thin | ||||
| 1 large carrot, peeled and grated | ||||
| 1 celery rib, chopped fine | ||||
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