Hawaiian Macaroni Salad

Ingredients

• Kosher salt
• 1/2 lb. elbow pasta
• 1 c. mayonnaise
• 1 tbsp. apple cider vinegar
• 1 tsp. granulated sugar
• 1/4 tsp. ground black pepper
• 1 medium onion, grated (about 1/2 c.)
• 2 medium carrots, shredded (about 1/2 c.)
• 2 stalks celery, finely chopped (about 1/2 c.)

Directions

Bring a large pot of water to a boil; generously season with salt. Cook pasta, stirring occasionally, until very past al dente, about 2 minutes more than package instructions. Drain. 

Meanwhile, in a large bowl, whisk mayonnaise, vinegar, granulated sugar, pepper, and 1/2 teaspoon salt. Using a rubber spatula, fold in pasta, onion, carrots, and celery. Cover and refrigerate at least 2 hours or up to overnight.

Let stand at room temperature 20 minutes before serving.