Ingredients: Serves 6 as a side dish

• 8oz. elbow macaroni
• 1 medium carrot, shredded
• ½ Maui sweet onion, thinly sliced (optional)
• ½ tsp. salt
• ½ tsp. black pepper
• 2 tsp. sugar
• 1 Tbsp. extra virgin olive oil

For the Sauce

• 1 c. KEWPIE Mayonnaise
• ¼ c. plain Greek yogurt

Directions

1. Prepare the Macaroni: 

• If using onion, place the sliced onion in a large bowl, and set aside.
• Cook the macaroni according to the package directions, adding one extra minute to the cooking time specified on the box.
• Drain the macaroni and transfer to the bowl with onion (or to a large bowl if not using onions).
• Add salt, pepper and sugar to the hot pasta. Mix well until combined.
• Once the onions have wilted from the heat of the pasta, add the olive oil and toss. Set aside to cool.

2. Prepare the Sauce:

• In a small bow, mix KEWPIE Mayonnaise and Greek yogurt until smooth.

3. Assemble the Salad:

• Add the shredded carrots to the cooled macaroni mixture. Pour the sauce over the salad and toss until everything is well coated and evenly distributed.
• Serve at room temperature or chilled.