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Hawaiian Macaroni Salad

Irresistibly Creamy Hawaiian Macaroni Salad You'll Love

This Hawaiian Macaroni Salad combines creamy dressing and fresh veggies for a must-try side dish.
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Prep Time 15 minutes
Cook Time 8 minutes
Chill Time 1 hour
Total Time 1 hour 23 minutes
Servings: 8 servings
Course: Salad
Cuisine: Hawaiian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 8 ounces elbow macaroni noodles Feel free to swap with any short pasta.
  • 1 cup shredded carrots Diced bell peppers can be a substitute.
  • 1/2 cup chopped scallions Green onions or chives are alternatives.
For the Creamy Dressing
  • 1 1/4 cups mayonnaise Choose high-quality mayo for best flavor.
  • 1/4 cup milk Non-dairy milk is a great substitute.
  • 1 tablespoon apple cider vinegar Lemon juice can be a stand-in.
  • 1 teaspoon granulated sugar Feel free to omit if desired.
  • 1 teaspoon salt Adjust according to taste preferences.
  • 1/4 teaspoon black pepper Adds a hint of spice.

Equipment

  • large pot
  • mixing bowl
  • Colander
  • Whisk

Method
 

Step-by-Step Instructions
  1. Cook the pasta by boiling 8 ounces of elbow macaroni in salted water until al dente, about 7-8 minutes. Drain and rinse with cold water.
  2. Prepare the dressing by whisking together 1 1/4 cups of mayonnaise, 1/4 cup of milk, 1 tablespoon of apple cider vinegar, 1 teaspoon of sugar, 1 teaspoon of salt, and 1/4 teaspoon of black pepper in a bowl until smooth.
  3. Combine ingredients by folding shredded carrots and chopped scallions into the cooled macaroni, then pour the dressing over and stir well.
  4. Chill the salad by covering it tightly and refrigerating for at least 1 hour to let flavors meld.
  5. Serve by removing from the fridge, giving a quick stir, and garnishing with extra scallions if desired. Enjoy!

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 350IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

This salad is perfect for picnics and pairs well with grilled meats. Store leftovers in an airtight container in the fridge for up to 2 days. Avoid freezing for best texture.

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