1 lb. elbow macaroni
1/2 small red onion, finely diced or grated
1 carrot, grated
2 tbsp. apple cider vinegar
3-4 scallions, finely chopped
4 boiled eggs, diced
1/4 cup finely chopped kosher dill pickles
1 rib celery, finely chopped
1 small red bell pepper, seeded and finely diced
1/ cup ham, diced
1 tsp. Dijon mustard
1/4 tsp. garlic powder
2 cups Best Foods Mayonnaise (regular or light)
1 cup milk
1 tbsp. brown sugar
1 1/2 tsp. kosher salt
1 tsp. black pepper
1/2 tsp. paprika
1. Cook the macaroni 25-30 minutes until well cooked (past al dente). Pour the cooked pasta into a colander.
2. Once the pasta has drained, pour into a large bowl or pan. Add the grated onion, carrot and apple cider vinegar and gently toss with a spatula or large spoon until combined. Set aside for 20 minutes until slightly cooled.
3. In the meantime, combine all the dressing ingredients together in a separate bowl and set aside.
4. Add the dressing, scallions, diced boiled eggs, chopped kosher dills and any of the optional ingredients as desired to the macaroni and gently toss until just combined.