Polynesian Macaroni Salad


















This macaroni salad is made iconic for it's simplicity as well as how good it is. And it really is both.


1 lb. elbow macaroni
1 1/4 c. hellemans mayo
3 Tbsp milk
Salt and Pepper to taste
2 carrots, grated
3 - 4 green onions, sliced, white part only

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.

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