Hawaiian Macaroni Salad

This Hawaiian Macaroni Salad has elbow macaroni, shredded carrots, diced celery, and green onion coated in a slightly sweetened mayonnaise dressing.

Hawaiian pasta salad is a staple on the menu of any classic Hawaiian plate lunch and it pairs great with BBQ meats and sandwiches. Serve it with this BBQ Brisket or these Zesty BBQ Chicken Sandwiches.

This small-batch recipe makes a great side dish for two.

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How to make Hawaiian Mac Salad

Cook the elbow macaroni according to package directions and then drain well.

Place the hot pasta in a medium bowl and pour in the apple cider vinegar, stirring to coat. Let it sit for about 10 minutes stirring occasionally.

At the same time, dice the green onion and celery on a cutting board.

After the pasta sits for 10 minutes, add the green onions, celery, and carrots to it.

In a small bowl, whisk together the mayo, milk, brown sugar, salt, and pepper.

Fold the mayo dressing into the macaroni mixture, stirring to coat.

Cover and refrigerate for at least 1 hour, or overnight.

Stir before serving and adjust seasonings if needed. Enjoy!

You may also enjoy

• Ham and Egg Salad
• Tuna Macaroni Salad
• Spaghetti Squash with Hawaiian Meatballs
• 3 Ingredient Hawaiian Pulled Pork
• Hawaiian Fried Rice
• Ham and Cheddar Macaroni Salad

Hawaiian Macaroni Salad

Zona House

This Hawaiian Macaroni Salad has elbow macaroni, shredded carrots, diced celery, and green onion coated in a slightly sweetened mayonnaise dressing. This Hawaiian pasta salad is a staple on the menu of any classic Hawaiian plate lunch and it pairs great with BBQ meats and sandwiches.

4.37 from 11 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Side Dishes

Cuisine Hawaiian

Servings 4

Calories 338 kcal

Equipment

• Zulay 3-Piece Plastic Mixing Bowls
• Cutting Board with Juice Grooves
• Whisk

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Ingredients

1x2x3x

US CustomaryMetric

• ▢ ½ cup uncooked elbow macaroni pasta
• ▢ 1 Tablespoon apple cider vinegar
• ▢ ⅔ cup mayonnaise
• ▢ ¼ cup whole milk
• ▢ ½ Tablespoon brown sugar
• ▢ ¼ teaspoon salt
• ▢ ⅛ teaspoon black pepper
• ▢ 1 green onion
• ▢ ½ large celery stalk
• ▢ ⅛ cup shredded carrots

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Instructions

 

• Cook the elbow macaroni according to package directions and then drain well.
• Place the hot pasta in a medium bowl and pour in the apple cider vinegar, stirring to coat. Let it sit about 10 minutes stirring occasionally.
• At the same time, dice the green onion and celery on a cutting board.
• After the pasta sits for 10 minutes, add the green onions, celery, and carrots to it.
• In a small bowl, whisk together the mayo, milk, brown sugar, salt and pepper.
• Fold the mayo dressing into the macaroni mixture, stirring to coat.
• Cover and refrigerate for at least 1 hour, or overnight.
• Stir before serving and adjust seasonings if needed. Enjoy!

Video

Nutrition

Serving: 1Calories: 338kcalCarbohydrates: 16gProtein: 3gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 17gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 18mgSodium: 397mgPotassium: 109mgFiber: 1gSugar: 3gVitamin A: 770IUVitamin C: 1mgCalcium: 33mgIron: 0.4mg

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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!

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