Hawaiian Mac Salad

Yield: 4 servings

Ingredients

• 8 oz. (227 g) elbow macaroni pasta
• 1 3/4 tsp salt, divided

Dressing Ingredients

• 1 cup mayonnaise - use Best Foods mayonnaise!
• 1 tbsp (10 g) yellow onion, finely minced
• 2 tbsp (20 g - about 2" stalk) celery, finely minced
• 2 tbsp (20 g - about 1/2 small) carrot, peeled and finely minced
• 1 tsp salt, divided
• 1/2 tsp pepper

Directions

1. Boil a liter (4 cups) of water and add 1 3/4 tsp salt. 
2. Add pasta, set timer 1 minute less to the suggested shortest cooking minutes to avoid over cooking. 
3. Drain pasta immediately and rinse with cold water. Drain and shake the water well. Place pasta in refrigerator to be cool.
4. Once the pasta is cool, mix all sauce ingredients then toss pasta. Refrigerate the salad until served.

Note

It is good to make it ahead of time so that the salad can be completely chilled!

Nutritional information - it may not be accurate as it is taken by the original recipe web site before I modify the recipe slightly.
Serving Size: 1 (135.5 g)
Calories 371.5
Total Fat - 11.9 g
Saturated Fat - 1.9 g
Cholesterol - 15.1 mg
Sodium - 1082 mg
Total Carbohydrate - 58.2 g
Dietary Fiber - 2.3 g
Sugars - 4.8 g
Protein - 8.2 g
Calcium - 27.9 mg
Iron - 1 mg
Vitamin C - 1 mg
Thiamin - 0.1 mg