This Hawaiian-style macaroni salad is creamy, tangy, and packed with soft pasta, shredded carrots, celery, peas, and onion. The rich dressing coats every bite, making it a perfect side for summer cookouts or family gatherings.
Cook pasta a few minutes longer than directed for extra softness. Rinse, cool for 10 minutes, then toss with vinegar and let sit for 15 minutes.
Whisk milk, cream, mayo, onion, sugar, salt, and pepper in a bowl. Pour over pasta.
Stir in green onions, peas, celery, and carrots. Season with salt and pepper if needed. Let cool, then cover and refrigerate for 1-2 hours before serving.
Decorate with green onions and more black pepepr on top.