Hawaiian Macaroni Salad Recipe
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.
Ingredients
- 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
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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