Simple and delicious! This pasta salad goes with any summer bbq!
Hawaiian Pasta Salad
- 1 pound elbow macaroni noodles
- 2 tbsp apple cider vinegar
- 2 carrots, shredded
- 1 cup celery, diced
- 1 cup green pepper, diced
- 1/4 cup onion, diced
- 2 1/2 cups Mayonnaise (Best Food or Hellman’s!)
- 1/4 cup ilk
- 2 tsp sugar
- salt and pepper to taste
Cook macaroni according to package directions. Drain well and place macaroni in a large bowl.
While macaroni is still hot, sprinkle on vinegar and carrots, onion, celery, and green pepper. Stir gently, then refrigerate until cool.
In a separate bowl, whisk together the mayo, milk, sugar, salt, and pepper.
Fold mayo mixture into the macaroni until the noodles are evenly coated.
Cover and refrigerate for at least 4 hours (overnight is best). Gently stir before serving, adding a few tablespoons of mayo if necessary.
