This Hawaiian macaroni salad is creamy, tangy, and loaded with carrots, celery, peas, and onion — a perfect side for summer cookouts or gatherings.
Cook pasta until very soft. Rinse, cool for 10 minutes, then mix with vinegar. Let sit for 15 minutes.
Whisk milk, cream, mayo, onion, sugar, salt, and pepper in a bowl.
Add sauce to pasta. Stir in green onions, peas, celery, and carrots. Adjust seasoning if needed.
Let cool at room temp. Cover and refrigerate for 1–2 hours.
Garnish with green onions and black pepper before serving.