Hawaiian Macaroni Salad

 8 oz elbow macaroni pasta

1/4 cup apple cider vinegar

3/4 cup carrot, grated (1 large carrot)

2-3 green onions, chopped

1 1/2 cups mayo

1/4 tsp sea salt

1/4 tsp pepper

1 Tbsp sugar

1 Tbsp apple cider vinegar

2 Tbsp milk or cream

1.  Bring a large pot of salted water to a boil.  Add the elbow macaroni reduce the heat so the water is at  a low boil and cook 5 minutes longer that the package instructions say.  The pasta should be soft and plump  Drain the liquid and add 1/4 cup of apple cider vinegar to the cooked macaroni, Stir and let sit for 5 minutes.

2.  Grate the carrot, chop the green onion, and mix up the dressing.  Add half of the dressing and grated carrot to the cooked macaroni and stir to combine.  Cover and refrigerate about 45-60 minutes or until cool.

3.  Add the chopped green onions and the remaining dressing.  Stir to combine, cover and refrigerate for 1-2 hours or until just before serving.  Stir and Serve.

Recipe: the salted pepper