Hawaiian Mac Salad

Recipe courtesy of Ed Glebus 

1 lb Barilla Elbow Pasta, cooked
3 c mayonnaise
1/2 c extra fine cane sugar
1/4 c unseas rice vinegar
2 Tbsp white miso paste
2 oz carrots, shredded
1/2 oz green onions, chopped
2 1/4 kosher salt
1/4 c water
2 tsp ground white pepper
2 1/2 tsp oil blended

1. Bring a large pot of salted water (1 Tbs salt/1.5 gallons water) to a boil. Add pasta and cook until al dente. Drain and rinse with cold water. Toss with oil.

2. Make dressing mixing all remaining ingredients well.

3. Mix macaroni with dressing and reserve cold under 41 degrees.