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 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!

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Yield: Serves 2

Hawaiian Macaroni Salad

Print

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.

Prep Time 15 minutes

Cook Time 15 minutes

Chill Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

• 1/2 cup uncooked elbow macaroni pasta
• 1 Tablespoon apple cider vinegar
• 2/3 cup mayonnaise
• 1/4 cup whole milk
• 1/2 Tablespoon brown sugar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 green onion
• 1/2 large celery stalk
• 1/8 cup shredded carrots

Instructions

1. Cook the elbow macaroni according to package directions and then drain well.
2. 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.
3. At the same time, dice the green onion and celery on a cutting board.
4. After the pasta sits for 10 minutes, add the green onions, celery, and carrots to it.
5. In a small bowl, whisk together the mayo, milk, brown sugar, salt and pepper.
6. Fold the mayo dressing into the macaroni mixture, stirring to coat.
7. Cover and refrigerate for at least 1 hour, or overnight.
8. Stir before serving and adjust seasonings if needed. Enjoy!

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Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 686Total Fat: 57gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 46gCholesterol: 34mgSodium: 766mgCarbohydrates: 35gFiber: 2gSugar: 6gProtein: 7g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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