Hawaiian Macaroni Salad Recipe
A creamy and flavorful macaroni salad that is perfect for picnics, barbecues, or a light meal, featuring fresh vegetables and a tangy dressing.
Ingredients
- 1 box Elbow Macaroni (16 oz)
- 1 large Carrot, peeled & grated
- ½ cup Celery, finely chopped
- ¼ cup Sweet Onion, finely chopped or grated
- 2 cups Mayonnaise
- ¼ cup Whole Milk
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Granulated Sugar
- 1 teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
Instructions
- Cook the Macaroni - Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until soft, following the package instructions. Drain and let cool to room temperature.
- Prepare the Dressing - In a bowl, whisk together mayonnaise, milk, apple cider vinegar, granulated sugar, kosher salt, and black pepper until smooth and well combined.
- Combine the Ingredients - In a large bowl, mix the cooled macaroni with the grated carrot, celery, and onion.
- Mix with Dressing - Pour the dressing over the pasta mixture and stir thoroughly until the macaroni is fully coated and the ingredients are well integrated.
- Chill the Salad - Cover the bowl and refrigerate for at least 4-6 hours, or better yet, overnight.
- Serve and Adjust - Before serving, give the salad a good stir. Adjust the seasoning if necessary, and add more mayo or milk to moisten if needed.
Notes
- Balance the flavors with sugar if too tangy; don't overcook the pasta; grate onions to avoid large pieces; let it rest overnight for better flavor; use fresh ingredients for the best taste.
Nutrition
Calories: 300kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 2gSodium: 400mgFiber: 2gSugar: 5g
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