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.
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.