Description
This Hawaiian Macaroni Salad combines creamy dressing with vibrant flavors, perfect for BBQs and gatherings.
Ingredients
Scale
- 2 cups Elbow Macaroni
- 3 tbsp Cider Vinegar
- 2 cups Mayonnaise
- 1/4 cup Milk
- 1 large Grated Carrot
- 1 rib Chopped Celery
- 2 tbsp Grated Onion
- 1 tbsp Brown Sugar
- 1/2 tsp Salt
- 1/2 tsp Pepper
- Chopped Green Onions
Instructions
- Step: Boil elbow macaroni according to package instructions until tender, then drain and rinse under cold water to stop the cooking process.
- Step: Toss the cooled macaroni with 1 tablespoon of cider vinegar, allowing it to sit until completely cool.
- Step: In a small bowl, whisk together the remaining vinegar, mayonnaise, milk, grated carrot, chopped celery, grated onion, brown sugar, salt, and pepper until smooth.
- Step: In a large bowl, add the macaroni and pour the creamy dressing over it. Gently toss until coated.
- Step: Place the salad in the refrigerator and chill until serving.
- Step: Garnish with chopped green onions before serving.
Notes
Store in an airtight container for up to 4 days in the fridge. For a classic twist, add diced pineapple or smoked tofu.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Boiling and Mixing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 15 mg