Hawaiian Macaroni Salad

INGREDIENTS:

½ lb elbow macaroni
¼ cup onion, minced
2 TB shredded carrots
1 cup mayonnaise, real, whole mayo
¼ cup green onion, thinly sliced
½ tsp white pepper
1 tsp kosher salt
freshly chopped parsley , optional, for garnish

DIRECTIONS:

Bring a large pot of well salted water to boil. Cook macaroni until tender, according to package instructions. Drain, rinse thoroughly with cold water; be sure to drain well.
Combine remaining ingredients with the cold, cooked macaroni. Toss to combine well. Chill 2-3 hours or overnight. Toss again right before serving.