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Hawaiian Macaroni Salad

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A creamy and slightly sweet Hawaiian macaroni salad made with tender pasta, crunchy vegetables, and a tangy mayo-based dressing. Perfect as a refreshing side dish for barbecues and island-style meals.

Ingredients

  • 2 cups elbow macaroni
  • 2 tablespoons apple cider vinegar
  • 2 cups mayonnaise
  • 1/2 cup milk
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup grated carrots
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped onion

Instructions

  1. Cook the macaroni according to package instructions until very soft. Drain well.
  2. While still warm, place macaroni in a large bowl and toss with apple cider vinegar. Let cool completely.
  3. In a separate bowl, whisk together mayonnaise, milk, sugar, salt, and pepper until smooth.
  4. Add the cooled macaroni, carrots, celery, and onion to the dressing.
  5. Mix thoroughly until everything is evenly coated.
  6. Cover and refrigerate for at least 2 hours before serving to allow flavors to develop.

Notes

  • For best texture, slightly overcook the macaroni as traditional Hawaiian style prefers softer pasta.
  • You can adjust sweetness by reducing or increasing the sugar.
  • Add a splash more milk if the salad becomes too thick after chilling.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/hawaiian-macaroni-salad/