Polynesian Macaroni Salad

I didn't grow up eating pasta salad, so when I was 18 and started working in a deli I started sampling some of the salads sold there. I really wasn't impressed, it wasn't really horrible, but there wasn't any reason I could come up seek it out for consumption. And pasta salad, all pasta salad, in my mind stayed in that category until I was introduced to the plate lunch. White rice, pulled pork, cabbage, and delicious, creamy pasta salad. That pasta salad, one I have recreated here is a game changer and one worth making over and over again.

1 lb. elbow macaroni
1 1/2 c. mayonnaise
3 Tbsp milk
Salt and Pepper to taste
2 carrots, grated
6 green onions, sliced
1 tsp. apple cider vinegar
1/2 tsp. sugar

Cook the pasta in salted water until tender. Drain and let cool on the counter. At this stage I like to mix or toss it with my hands every few minutes to make sure it's not sticking to itself. You don't want a congealed mass, but you also don't want to rinse the pasta.

Whisk together the mayo and 2 Tbsp of the milk. Adding more, 1 tablespoon at a time until you have reached the desired constancy for a good dressing. Then add everything else and pasta once it's cooled. Gently fold the pasta in to the dressing. Check to make sure the salad is well coated, just a little too much. It will dry out some as it chills. Chill for a couple hours and serve. 

Original Picture - Post update 5/5/2019