Description
A creamy and tangy Hawaiian macaroni salad perfect for picnics and barbecues.
Ingredients
Scale
- 8 oz Elbow Macaroni (Cooked until soft)
- 1 tbsp Apple Cider Vinegar
- 1 medium Carrot (Grated finely)
- 1 medium Onion (Grated finely)
- 1 cup Best Foods or Hellman’s Mayonnaise
- 1/4 cup Milk
- 1 tbsp Sugar
- 1 tsp Kosher Salt
- 1 tsp Freshly Ground Black Pepper
Instructions
- Cook the elbow macaroni: Start by boiling water in a large pot. Add the elbow macaroni and cook according to the package instructions until they are soft, usually around 7-10 minutes. Once cooked, drain and let cool.
- Prepare the vegetables: While the macaroni cools, grate the carrot and onion.
- Mix the dressing: In a mixing bowl, combine mayonnaise, milk, apple cider vinegar, and sugar. Mix well until smooth.
- Combine everything: In a large bowl, combine cooled macaroni, grated carrot, and onion. Pour the dressing over and mix.
- Season to taste: Add salt and pepper, adjusting as needed.
- Chill the salad: Cover and refrigerate for at least an hour before serving.
- Serve: Give a good stir, scoop into bowls, and enjoy.
Notes
Letting the salad chill helps the flavors meld beautifully. Adjust creaminess by adding more mayonnaise or milk if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg