Authentic Macaroni Hawaiian Salad with creamy dressing and island flavor.

Scale

1 lb elbow macaroni

3 tbsp apple cider vinegar

2 large carrots grated

2 celery ribs finely chopped

1/2 sweet onion grated

1 bunch green onions sliced

2 cups mayonnaise

1 cup half-and-half

2 tsp sugar

1 1/2 tsp salt

3/4 tsp black pepper

1/2 tsp paprika

1. Boil salted water and cook macaroni 3 minutes past al dente.

2. Drain and place hot pasta in bowl.

3. Drizzle vinegar over pasta and stir gently.

4. Mix vegetables, mayonnaise, half-and-half, sugar, salt, pepper and paprika.

5. Fold dressing into cooled pasta.

6. Cover and refrigerate 2-4 hours or overnight.

7. Garnish and serve chilled.

Chill overnight for best flavor.

Add small splash of milk before serving if needed.