• Cook the pasta. Make sure to salt your water generously, then follow the package directions to cook your pasta till al dente. Add a few extra minutes if you're cooking at elevation.
• Grate the onion and carrot. I use a box grater, shredding the carrot on the fine side and the onion on the medium side. Feel free to dice them up if you prefer. Personally I don't like too much crunch in my Hawaiian macaroni salad, and grating everything helps it all blend together nicely.
• Mix the dressing. Add the onion and carrot to a large mixing bowl along with mayo, apple cider vinegar, sugar, granulated garlic, plant milk, and plenty of fresh cracked black pepper. Whisk it all together.
• Add the cooked pasta. When the pasta is al dente, drain it and give it a quick rinse with cool water. It's ok if there is still some residual heat. Add it to the bowl with the dressing and toss to coat.
• Let it chill. At first the pasta salad will seem to be on the wet side. Don't panic! Cover the pasta salad and allow it to chill for at least 2 hours (more is better). The macaroni will absorb the dressing as it chills and the pasta will take on the perfect texture — tender and creamy but not mushy.

Storage

• Refrigerator: Vegan Hawaiian macaroni salad can be refrigerated in an airtight container for up to 5 days. I think it's best enjoyed within the first 3 days for the freshest flavor. Mayo-based salads tend to get a little weepy in the fridge once they sit for too long.
• Freezer: In my experience, mayo-based pasta salads in general do not freeze well! Mayonnaise is an emulsion, and separation tends to occur when it's frozen and defrosted. I can't guarantee that the texture or flavor will be ideal if you do this.