Description
This classic Hawaiian Macaroni Salad is ultra-creamy, slightly sweet, and perfectly tangy. It’s a must-have side dish for Hawaiian plate lunches, backyard BBQs, or potlucks. Overcooked pasta absorbs the rich mayonnaise dressing, while a touch of apple cider vinegar gives it that signature tang. Serve it chilled for the best flavor!
Ingredients
2 cups elbow macaroni
½ cup shredded carrots
¼ cup finely diced celery
¼ cup finely diced sweet onion
½ cup green onions, sliced
For the Dressing:
1 ½ cups mayonnaise
¼ cup whole milk
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
½ teaspoon black pepper
Instructions
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Bring a large pot of salted water to a boil. Cook the macaroni 2 minutes past al dente (about 10 minutes) so it’s soft enough to absorb the dressing.
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Drain the pasta and immediately toss it with apple cider vinegar while still warm. Let it sit for 10 minutes.
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In a bowl, whisk together mayonnaise, milk, sugar, salt, and black pepper until smooth.
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In a large bowl, combine the macaroni, shredded carrots, celery, and onion. Add half the dressing and stir. Let it sit for 10 minutes.
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Add the remaining dressing, stir well, and refrigerate for at least 1 hour before serving.
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Before serving, stir and garnish with sliced green onions.
Notes
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Overcooking the pasta slightly helps it soak up the dressing.
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Best Foods or Hellmann’s mayo is recommended for authentic flavor.
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If the salad looks dry after chilling, stir in extra mayo or a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 6 servings
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg