1-First Step: Cook and Cool the Pasta Bring a large pot of salted water to a boil. Cook 1 pound of elbow macaroni according to package directions until tender or slightly overcooked for a softer texture typical of Hawaiian style. Drain and rinse thoroughly under cold water to stop cooking and cool noodles completely. Drain well to remove excess moisture.

2-Second Step: Prepare Fresh Veggies and Mix Pasta Shred two medium carrots finely and optionally shred ¼ cup of onion for added flavor. In a large bowl, toss the cooled macaroni with apple cider vinegar, shredded carrots, and shredded onion if using. Cover and refrigerate for at least 15 minutes to let flavors meld and pasta cool further.

3-Third Step: Make the Creamy Dressing In a separate bowl, whisk together 2 ½ cups of traditional mayonnaise, ¼ cup milk, 2 teaspoons sugar, and any optional spices such as garlic powder, onion powder, paprika, turmeric, and cayenne pepper. This dressing should be creamy but light enough to coat the pasta evenly.

4-Fourth Step: Combine Pasta and Dressing Fold the dressing gently into the pasta mixture, ensuring the noodles are evenly coated. Season with kosher salt and freshly ground black pepper to taste. Cover the salad and refrigerate for a minimum of 4 hours, ideally overnight, allowing flavors to fully develop and meld.

5-Final Step: Serve and Garnish Before serving, gently stir the salad to refresh the texture. If needed, add 1 to 2 tablespoons of milk to achieve your preferred creaminess. Garnish with sliced green onions or chives for a pop of color and fresh flavor. Serve chilled as a perfect side dish for barbecues, luaus, or traditional plate lunches.