Hawaiian Macaroni Salad
Yield: 6 servings
Hawaiian Macaroni Salad is a quick and easy side dish made with pantry staples. With a creamy, tangy dressing, this refreshing cold macaroni salad promises to be your new potluck favorite!
Ingredients
For the Pasta Salad
- 1 box 16 ounces elbow macaroni
- 2 cups shredded carrots
- ½ cup finely diced celery
- ¼ cup thinly sliced green onions
For the Dressing
- 1¼ cups mayonnaise
- ¼ cup milk
- ¼ cup grated sweet yellow onion
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
Instructions
- For the pasta salad: Bring a large pot of salted water to a boil and cook the elbow macaroni to al dente according to the package directions– about 10 minutes. Drain the macaroni and rinse it under cold water until it is no longer warm to the touch.
- Add the cooled macaroni, shredded carrots, diced celery, and sliced green onions to a large bowl.
- For the dressing: In a separate bowl, whisk together the mayonnaise, milk, grated sweet onion, apple cider vinegar, sugar, and kosher salt. I often add ½ teaspoon of ground black pepper, too - if you like black pepper, definitely add some!
- Pour dressing over the pasta mixture and fold gently to combine.
Notes
While you can enjoy the pasta salad immediately, it's optimal to enjoy it thoroughly chilled. Chill for at least 1 hour, or 2-4 hours is even better. You can even make this the day prior!
Store in a covered container in the fridge for up to three days.
Nutrition Information:
Serving: 1 Calories: 379kcal Carbohydrates: 14g Protein: 3g Fat: 35g Saturated Fat: 6g Polyunsaturated Fat: 28g Cholesterol: 20mg Sodium: 539mg Fiber: 2g Sugar: 5g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.