The other day I made Huli Huli chicken and I served this salad. Its another recipe from the June/July 2009 issue of Cook's Country magazine. Everyone liked the salad and it will be made again. The recipe says not to use low-fat milk or mayo or it will make the dressing too runny. I expected it to be sweeter than it was and in all the Hawaiian pasta salads I've had before the salad has been sweeter. I think next time I'd add an extra tablesppon of sugar to try to get the taste I remember. I also think I'd add some fresh peas to the salad.
2 cups whole milk
2 cups mayo
1 tablespoon brown sugar
salt and pepper
1 pound elbow macaroni
1/2 cup cider vinegar
4 scallions, sliced thin
1 large carrot, peeled and grated
1 celery rib, chopped fine
Make dressing: Whisk 1 1/2 cups milk, 1 cup mayo, sugar, 1/2 teaspoon salt, and 2 teaspoons pepper in bowl.
Cook pasta: 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 and return to pot. Add vinegar and toss until absorbed. Transfer to bowl. Cool pasta 10 minutes, then stir in dressing until pasta is well coated. Cool completely.
Make salad: Add scallions, carrot, celery, remaining milk, and remaining mayo to pot with pasta mixture and stir to combine. Season with salt and pepper. Transfer to large serving bowl and refrigerate, covered, for at least one hour or up to two days. Serve.