Ingredients

• Elbow macaroni: 2 cups, uncooked
• Celery: 1/2 cup, chopped
• Carrots: 1/2 cup, shredded
• Mayonnaise: 1 1/2 cups
• Green onions: 2, thinly sliced
• Sweet onion: 1/4 cup, minced
• Apple cider vinegar: 1/4 cup
• Sugar: 1/4 cup
• Salt: 1 teaspoon
• Black pepper: 1/2 teaspoon

Instructions

1. Cook the Macaroni:
   • Cook the macaroni according to package instructions until just tender. Drain and allow to cool.
2. Combine Ingredients:
   • Once the macaroni has cooled, combine it with the chopped celery, shredded carrots, minced sweet onion, and sliced green onions in a large bowl.
3. Prepare the Dressing:
   • In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy.
4. Mix Together:
   • Pour the dressing over the macaroni mixture and toss to coat evenly.
5. Chill:
   • Chill the salad for at least an hour before serving to allow the flavors to meld.
6. Final Touches:
   • Before serving, give the salad a good toss and adjust the seasoning with additional salt and pepper if needed.

Variations and Tips

• Additions:
  • Enhance the flavor by adding chopped hard-boiled eggs or cooked and crumbled bacon.
  • For a different texture, mix in shredded cheddar cheese or use a combination of sour cream and mayonnaise in the dressing.
• Healthier Version:
  • Use reduced-fat mayonnaise or a blend of Greek yogurt and mayonnaise for a lighter version.

Enjoy your Hawaiian Macaroni Salad as a delightful addition to any meal, bringing a taste of the islands to your table!

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