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Parve
Easy
2 Hours, 30 Minutes
Diets 
Almost every lunch plate is served with two scoops of rice and one scoop of mac salad. It can be made well in advance and is a great summer side to bring to barbecues and picnics. Adding vinegar to hot macaroni helps the pasta absorb more flavor. Toss with shredded carrots, green onions, and mayonnaise for a creamy, filling side dish.
2 and 1/2 cups raw Gefen Elbow macaroni
1 and 1/4 teaspoons salt, divided
1 tablespoon apple cider vinegar
1 cup Gefen Mayonnaise
1/4 cup non-dairy creamer
1 tablespoon Haddar Brown Sugar
1/4 teaspoon pepper
1/4 cup thinly shredded carrot
2 tablespoons grated or thinly shredded onion
2 to 4 tablespoons thinly sliced green onions
Boil eight cups of water with one teaspoon salt. Add pasta and cook according to package directions.
Drain pasta and transfer to a large bowl. Add vinegar and stir to coat thoroughly. Let cool for 10 minutes.
Whisk mayonnaise, non-dairy creamer, brown sugar, remaining 1/4 teaspoon salt, and pepper.
Add to pasta along with shredded carrot and onion and mix well. Let chill for at least two hours or overnight. For the perfect Hawaiian-style scoop, serve with an ice cream scoop. Garnish with green onions.
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