Hawaiian mac salad – so yummy and the perfect side for all your Summer dishes! My husband spent part of his youth growing up in Hawaii, and we still have family living there. We love to go visit and take in all the yummy dishes that are not as easy to find on the mainland. Mac salad is one of those dishes! I feel this recipe is as close to authentic tasting (at least to our taste buds) as I could get it.

Ingredients:
• 16 ounces dry elbow macaroni
• 2 tablespoons apple cider vinegar
• 1 large carrot peeled and grated
• 2 tablespoons grated onion (it will be liquidy)
• 2 1/2 cups mayonnaise
• 4 tablespoons milk
• 2 teaspoons sugar
• Sea salt and freshly ground black pepper

Instructions:
• Cook macaroni pasta according to package
• While pasta is cooking, grate carrot and onion into a mixing bowl
• Strain and cool pasta
• Into the mixing bowl, add ACV, mayo, sugar, milk and mix together with grated carrot and onion
• Once pasta has cooled (approximately 10 min) incorporate into other ingredients
• Salt and pepper to taste
• Cover and place in fridge for an hour or overnight (if letting sit overnight, add an extra 1/4 cup mayo and a tablespoon or 2 of milk to refresh and rehydrate the pasta before eating)