Hawaiian Macaroni Salad

1 lb elbow macaroni

2 Tbs apple cider vinegar

2 carrots, peeled and grated

1/4 c grated onion

2 c mayonnaise

1/2 c sour cream

1/4 c milk

1 Tbs sugar

1 tsp kosher salt

In a large pot of boiling, salted water, cook the macaroni according to directions (cook just to al dente-- don't overcook this!).

While the pasta is cooking, get your carrots and onions all prepped and set aside.  Whisk together mayonnaise, sour cream, milk, sugar and salt.  Set aside.

When pasta is done cooking, drain but DO NOT RINSE!  Immediately transfer to a large food storage bowl.  While still hot, drizzle with the apple cider vinegar and toss.  Then add onions and toss, then add the carrots (and peas, if desired!).  Allow to cool for 15-20 minutes on the counter.

Reserve 1/3 c of the dressing in an airtight container in the fridge.  Drizzle the remaining dressing over the pasta and toss to combine.  Cover and refridgerate 4-5 hours.  Immediately before serving, add reserved dressing.  Season with freshly ground black pepper and adjust seasonings if necessary.  

From Our Best Bites