Hawaiian Macaroni Salad
Hawaiian-style Macaroni Salad is creamy, tangy, and the perfect sides for BBQs, potlucks, and holiday parties. It's easy to make and sure to be a crowd-pleaser!
Prep Time15 minutes mins
Cook Time10 minutes mins
Stand35 minutes mins
Total Time1 hour hr
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 618kcal
- 1 pound uncooked elbow macaroni
- ½ cup shredded carrots
- ¼ cup grated onions
- 2 tablespoons apple cider vinegar
- 2 cups mayonnaise
- ½ cup milk
- 2 tablespoons brown sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- green onions, chopped
In a pot over medium heat, bring about 4 quarts of water to a boil. Add elbow macaroni and cook according to the package's direction. Drain well and transfer to a large bowl.
While still hot, drizzle the apple cider vinegar. Allow to cool.
In another bowl, combine mayonnaise, milk, brown sugar, salt, and pepper. Whisk together until smooth.
Add the carrots and onions to pasta. Gently toss to evenly distribute.
Add ½ of the dressing to the macaroni mixture, and stir to combine. Season with salt and pepper to taste. Let stand for a few minutes to allow pasta to soak up the dressing.
Add the remaining half of the dressing and stir to fully coat. Garnish with chopped green onions, if desired.
Cover the bowl with a tight-fitting lid and refrigerate for about 2 to 3 hours to completely chill and the flavors to meld. Serve cold.
- Toss the macaroni with the apple cider vinegar while still hot and let stand for about 10 to 15 minutes to cool before adding the rest of the ingredients.
- The salad will be soupy in the beginning, but will soak up the dressing at it stands.
- If you want to add meat, toss in cubed Spam.
Calories: 618kcal | Carbohydrates: 48g | Protein: 9g | Fat: 43g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 518mg | Potassium: 191mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1398IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg