This creamy Hawaiian Macaroni Salad is a classic side dish made with simple ingredients, perfect for potlucks, Easter, and summer BBQs.

2 cups elbow pasta, uncooked

1 cup mayonnaise

1/4 cup milk

1 teaspoon granulated sugar

1/4 cup apple cider vinegar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 cup shredded carrots

1 cup celery, finely chopped

1/2 cup yellow onion, finely chopped

(Optional) 1 cup ham, cubed

Green onions, roughly chopped (to garnish)

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Prepare pasta according to package directions.
While pasta is cooking, prepare the dressing. In a mixing bowl, add the mayonnaise, milk, sugar, apple cider vinegar, salt, and pepper. Whisk together until smooth and no lumps remain. Set aside.
Drain pasta and transfer to a large mixing bowl. Add the shredded carrots, celery, onions, and ham (if using). Pour the dressing in a stir until the pasta is evenly coated.
Cover salad and chill in the refrigerator for at least two hours or overnight. Garnish with green onions and serve cold.

Storage instructions:

Store using an airtight container in the fridge for up to 5 days.