Ono Hawaiian Macaroni Salad

 Ono Hawaiian Macaroni Salad

Ingredients:

1 lb Capatava macaroni (most people use elbow)

1/2 cup apple cider vinegar

2 cups whole or 2% milk, divided (skim or 1% is just too thin)

2 cups mayonnaise, divided

1 Tbsp brown sugar

1 bunch scallions, thinly sliced

1 large carrot, peeled & grated

2 celery stalks, chopped

1/2 green bell pepper

1/2 tsp salt

1 tsp freshly ground black pepper

After chopping and grating all the veggies!

Cook the pasta and cook for a minute of two more than the time on the bag to make it slightly softer for a authentic result on this dish.  You are welcome to use elbow pasta, which is how it's make in Hawaii.  I used Capatava pasta, because...well, because I like it.  It's more interesting and it holds onto the diced/grated veggies better.

After cooking it, toss in the Apple Cider Vinegar and mix.  It will be absorbed in short order by the pasta.

 Next, place the sugar, salt and freshly ground black pepper in bowl.

 Mix it up!

 Add 1 cup of the Mayon- naise and then (not shown) 1 1/2 cups of the milk.

 Stir it all up with a whisk.

 Pour it over the pasta and mix.

 Next combine the remain cup of mayonnaise and 1/2 cup of milk.  Again, use a whisk for best results.

 I then combine the vegetable into the creamy mix before pouring then onto the pasta and mixing for the final result.  A word here about the vegetables.  In a traditional Ono Macaroni Salad, only celery and carrots are used.  Changing it up is fine and many include some form of onion.  I added the half of green pepper, because I happened to have a half of green pepper that needed to be used in something!  But that's how all GOOD cooks do it, right?

The Ono Macaroni Salad (after chilling for 30 minutes) was the perfect compliment to my Homemade Meatloaf Sandwich!  Bon Apeptit!