Hawaiian Macaroni Salad
This is a traditional side dish in Hawaii. Its unique flavor is from the sugar and apple cider vinegar. It’s common to find it with traditional elbow macaroni, but I prefer the Ditaklini.
- 2 cups Macaroni (Ditaklini)
- 1/2 cup Milk
- 1/2 cup Mayo (Best Foods Only)
- 1 Tablespoon Apple Cider Vinegar
- 3 Tablespoon Sugar
- 1 Carrot (grated)
- 2 Scallions (diced)
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
The trick is not to overcook or undercook the pasta. I always rinse pasta in cold water when done. Mix ingredients together. I like to add sugar last. Last chill overnight. I add another fresh tablespoon of milk before eating. If you want it creamier, feel free to add additional tablespoon or two of mayo.