Ingredients
- 12 ounces elbow macaroni cooked and cooled
- 1 cup shredded carrots
- ⅓ cup green onions finely chopped
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package directions. Drain and rinse in cold water until the noodles are completely cooled.
- Stir together the macaroni, shredded carrots, and green onions until well mixed.
- In a separate bowl, whisk together the mayonnaise, vinegar, garlic powder, salt and pepper.
- Pour the dressing over the top of the macaroni salad ingredients and toss to coat.
- Serve immediately or chill until ready to serve.
Notes
Storage: Store in an airtight container in the refrigerator for up to 3-4 days, stirring and adding a spoonful of mayo before serving if needed.
