“Um, I have been craving this ever since we last went to Hawaii!!”

Boil the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the macaroni and return it to the pot.

Add Vinegar: While the macaroni is still hot, stir in the apple cider vinegar. Let the macaroni cool slightly, absorbing the vinegar.

Step 3: Assemble the Salad

Mix the Salad: Add the cooled macaroni to the bowl with the dressing. Add the finely grated carrots and finely diced celery.

Combine Ingredients: Gently stir the ingredients together until the macaroni is evenly coated with the dressing and the vegetables are well distributed.

Step 4: Chill and Serve

Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld together.

Serve: Serve the Hawaiian Mac Salad chilled, as a side dish with your favorite main courses.