Hawaiian Macaroni Salad Recipe
Hawaiian Macaroni Salad mixes perfectly cooked macaroni pasta into a creamy mayonnaise dressing filled with grated carrots and onions. It's the perfect side dish for summer potlucks, cookouts, barbecues, and so much more!
Servings: 8 servings
Calories: 522kcal
Ingredients
- 1 pound elbow macaroni pasta
- 2 tablespoon apple cider vinegar
- 1½ cup mayonnaise - more if needed
- ¾ cup whole milk - more if needed
- 1 tablespoon sugar - granulated or brown sugar
- ½ teaspoon salt - plus more to taste
- ¼ teaspoon ground black pepper - plus more to taste
- 2 carrots - grated (approx. 1 cup once it's grated)
- 2 ribs celery - diced (approx. ½ cup once it's been diced)
- 1 small yellow onion - grated or finely diced (approx. ½ cup)
Instructions
- Cook the pasta until soft but not mushy. Drain in a colander, then rinse briefly with lukewarm water to prevent that pasta from cooking further. Immediately drizzle with the apple cider vinegar and toss to coat.
- Mix the mayonnaise, milk, sugar, salt, and pepper until well combined.
- Add the carrots, celery, and onion to the creamy mayo dressing and stir until the vegetables are coated with the dressing.
- Add the cooked macaroni to the bowl and gently mix until combined and evenly coated.
- Add additional mayo, if desired, and season with additional salt and black pepper to taste. Garnish with chopped green onions if desired.
Notes
Keep leftovers stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 522kcal | Carbohydrates: 47g | Protein: 9g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 435mg | Potassium: 217mg | Fiber: 2g | Sugar: 5g | Vitamin A: 455IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
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