Hawaiian BBQ Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 shredded medium carrots
02 -
1/2 teaspoon garlic powder (optional)
03 -
1 tablespoon sugar
04 -
2 tablespoons vinegar made from apple cider
05 -
500g macaroni elbows
06 -
Black pepper, adjust as needed
07 -
1 cup mayo
08 -
Salt, adjust as needed
# Instructions:
01 -
Bring a large pot of salted water to a boil, and cook the elbows until extra soft, about 2 minutes past regular cooking time. Strain and leave it to cool off.
02 -
Grab a big bowl and whisk mayo, vinegar, sugar, optional garlic powder, a pinch of salt, and a dash of pepper until smooth and creamy.
03 -
Toss the cooled macaroni and shredded carrots into the dressing. Stir well until everything's coated evenly.
04 -
Cover the bowl and pop it into the fridge for at least 4 hours, or better yet, overnight, to let the flavors soak in and blend.
05 -
Mix up the salad before serving. Add chopped green onions or parsley on top if you like.
# Notes:
01 -
For the best taste, make this a day ahead so the flavors fully meld and the salad is well chilled.
02 -
Feel free to swap shredded carrots with thinly sliced or julienned veggies for a fun change in texture.