Claimed to be authentic Hawai'ian recipe, trivial to make and a crowd-pleaser.
8-10 people
| 2 cups | whole milk |
| 2 cups | mayonnaise |
| 1 tbsp | brown sugar |
| 2 tsp | pepper |
| ½ tsp | table salt, plus salt for cooking pasta |
| 1 lb | elbow macaroni |
| ½ cup | cider vinegar |
| 4 | scallions, sliced thin |
| 1 large | carrot, peeled and julienned |
| 1 rib | celery, chopped or sliced fine |
1. Whisk milk, mayonnaise, sugar, pepper, and teaspoon salt together in bowl. Reserve and refrigerate 1 cup dressing for finishing salad. Set both aside.
2. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until very soft, about 15 minutes. Drain pasta in colander and shake to remove excess water. Transfer pasta to large bowl, add vinegar, and toss until vinegar is absorbed. Let pasta cool for 10 minutes.
3. Stir the larger portion of dressing into pasta mixture until combined. Stir in scallions, carrot and celery until combined. Cover and refrigerate until fully chilled, at least 1 hour, but will keep up to a couple of days. Stir in reserved 1 cup dressing and season with salt and pepper to taste just before serving.