Food Truck Hawaiian Mac Salad

Servings: 9

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Inactive Time: 3 hours

Allergens: Gluten, Milk
Diet: Vegetarian

Dressing Ingredients:

• 2 cups half and half
• 2 cups mayonnaise
• 1/4 cup finely grated yellow onion
• 2 teaspoons granulated sugar
• 1 teaspoon salt
• 1 teaspoon black pepper

Salad Ingredients:

• 1 lb dried elbow macaroni
• 1/4 cup apple cider vinegar
• 2 finely grated carrots
• 1/4 cup finely diced celery

Preparation:

1. To prepare the dressing, whisk together the half and half, mayonnaise, grated onion, sugar, salt, and pepper in a medium bowl. Refrigerate the dressing until it’s needed.
2. Cook the elbow macaroni in a large pot of boiling salted water. Cook it for 5 minutes longer than the package instructions suggest to ensure better absorption of the dressing.
3. Drain the cooked macaroni and return it to the pot. Stir in the apple cider vinegar until it’s fully absorbed. Cover the pot and let it cool to room temperature, which should take around 20 minutes.
4. After the macaroni has cooled for 20 minutes, add half of the chilled dressing and mix well. Cover the pot again and allow it to cool for another 20 minutes.
5. Add the remaining dressing, grated carrots, and diced celery to the macaroni. Adjust the seasoning to your taste preference and refrigerate the salad for at least 2 hours before serving. Enjoy!