A Hawaiian classic! My husband and I spent several years on Oahu and fell in love with this staple. You could always get Huli Huli Chicken, 1 scoop rice and 1 scoop macaroni. It’s the perfect salad for gatherings and cookouts. Like most Hawaiian food it is simple and economical.

INGREDIENTS:

• 12 ounce box macaroni (gluten free if preferred)
• 2 tablespoons rice wine vinegar
• 2 carrots, grated on a box grater
• ¼ cup sweet onion, grated
• 2 ½ cups Dukes Mayo (or Japanese Mayo)
• 2 teaspoon sugar
• Hawaiian Sea Salt ( or Kosher) to taste
• Ground black pepper, to taste

Instructions:

• Boil the pasta. I always use Barilla gluten free pasta and find that it comes out best if I cook it 2 minutes less than suggested. This give you an al dente pasta that won’t become mushy. If gluten is not a concern, any kind of macaroni noodle will work.
• While the pasta is boiling grate the onion and carrots, set aside.
• Drain the pasta and place in a large bowl
• Add the onion and carrots
• If you are not using Japanese Mayo let’s make some. Combine the mayo, sugar and rice wine vinegar. Whisk until creamy.
• Pour Mayo over pasta and fold gently
• Add salt and pepper to taste
• Refrigerate for at least 2 hours. Overnight is best.